Marg had to cross the river last Thursday on mother care duty, as before there was no point in returning without a Southside Curry. This time I messaged Naveed at Yadgar (148 Calder St, Govanhill, Glasgow, G42 7QP). The main part of the order was a kilo of Goshat Karahi on-the-bone (£30.00). What else could they give me? Something with Vegetables, Chapli Kebab and Fish Pakora, with accompanying sauces, were added. When Marg returned it was clear that the hand of Shkoor had become involved – two portions of Dessert had been included.
The Bill
£40.00 for the lot.
The Desserts were eaten last Thursday, the Pakora and Chapli Kebabs went into the fridge for Friday’s lunch. The Curry was frozen, kept for today- Hector’s Birthday.
I was keen for Marg to sample her first authentic Chapli Kebab after Hector’s rather wet attempt four weeks ago. This she enjoyed, and so another attempt should follow soon.
Microwaving the Fish Pakora did it no favours. Deep frying it (again) did not seem right. I am used to having Yadgar’s Fish Pakora served when freshly prepared, then it is truly excellent. Today it was at best, average. The Fish was fine, the batter had suffered. The hot Red Chilli sauce was, as always, the perfect accompaniment.
Hector’s first attempt at making Naan
I have looked at various online recipes and methods of cooking Naan at home. To create the burnt blisters, of which I am so fond, involves turning the Tawa over, then holding it above the flame. This is not possible with a non-stick Tawa. Hector’s Tawa is non-stick.
Kneading dough was quite relaxing. I was almost pleased with the results, a decent, pliable mass of dough was created, but why was it an oatmeal colour? I had used white Chapatti Flour, maybe I should have used plain white flour. In conversation with Hari back in 2014 at the former Punjabi Charing Cross, he told me which flour is used for which Breads. Naan flour – was his statement. What is Naan flour?
The first Naan was a disaster, too thin it appeared to bake like a biscuit and stayed flat. For the second Naan, I had rolled in some Chilli and Coriander. It did rise, but not as much as I would have hoped. The grill was used to fire the top side, behold blisters. The third, a plain Naan, was comparable.
Once brushed with melted Ghee, the Naans looked presentable. Naan #2 & #3 were edible, but not as thick and fluffy as one would hope for. The wrong flour, more baking powder/soda?
Nan looks wicked m8 – was a comment on a social medium this evening by Mr. Danny Singh. When (?) Lockdown ends, I doubt if Danny will be taking on Hector as a Bread Chef.
I had consulted Shkoor as to the best way to reheat the Goshat Karahi, oven or hob. Hob was the answer, and so gentle heat was applied. I had assumed the Vegetable Curry was Aloo Gobi. It was very dry and there was no visible Potato. The Cauliflower was in an Thick Mash, great care had to be taken whilst reheating not to burn it.
The Birthday Dinner
The Gobi Curry’s Masala Mash did not have the telltale – Yadgar taste. Without the anticipated Potato, but with the added stress of reheating, the texture of the Cauliflower & Mash didn’t work. It did however add the necessary distraction, we were not sitting down to a mass of Meat alone.
The Goshat Karahi was a worthy Birthday Curry. The minimal Masala shrouded the so soft Meat. The Yadgar-taste was there. Those of us who know have to keep going back for more.
Hector upped the Spice Level with the sliced Green Chillies.
For once, Marg made no comment about the bones, or the Spice Level. It is Hector’s birthday. Marg restricted her added – foliage – to Coriander only: – A good taste, plenty flavour, and very enjoyable. The Vegetables cooled too quickly. An enjoyable change.
Does this mean that I might get away with serving Curry twice a week?
A standard portion each would have left us wanting more, and being at home, there was no pressure to finish. Nothing would be going to waste. In the end, all but a Soupçon remained, a mini-snack for Hector some day soon.
Curry consumption has declined since Lockdown. Also, having to think up seven meals a week instead of typically four-five is testing. Fortunately, many years ago, I did compose a list of every meal I can cook – The Hector Menu. As yet I have not had to consult this, but that day is coming soon.
Next, I fancy a Mainstream Curry, another Takeaway. Time to communicate with Hari and Jazzy next time mother’s care home requires our input.