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Who chose to get married on Independence Day? Think about it, an easy day to remember. Since our trip to Sri Lanka back in 2003 we have been abroad for our anniversaries, but life-changing events have now decreed otherwise. Meanwhile, – Dan Sath – the pubs are open, as are the restaurants, but not in Scotland!
Hector has cooked all but one main meal in the hundred plus days of Lockdown, Marg announced that she would cook to mark the day, and it would be Curry!
Hector’s only input was to produce the various Spices from the cupboard. Yesterday, we made our first visit to House of Sher (Tradeston) for the Lamb Mince, what a place. The free car parking and proximity to the motorway makes House of Cher an attractive venue. No Chaat Masala mind.
Marg, the Chef, had the Curry-Heute – Keema Mutter recipe – to hand. I insisted she add Potatoes also, after all, Mince & Tatties remains Marg’s favourite meal. For once, a Curry would be cooked in Hector’s House with the exact measures, well, all but one. No way was Marg putting in all of the Methi. Perhaps she compensated by adding more Fresh Coriander which now grows in the garden. Marg also took on board the need to have the Manchester Trio of Coriander, Ginger and Chillies as – Toppings.
Hector’s contribution to the meal was the Bread. Somehow, more than a year has passed since the second attempt at making Paratha. The dough for today’s Paratha was White Flour and Salt only, no Eggs. Chapatti Flour, both white and wholemeal, used previously, did not create the type of Paratha sought. Three dough-balls were treated with Ghee to create the layering, one was left to cook as a Chapatti/Roti.
The first Paratha was rolled out as thin as possible. It immediately looked stunning on the Tawa, the layering and the magical – swirl – manifested themselves. The next two were rolled out less to create a thicker Paratha, the softness is what I was after. Things were looking pretty good.
The Roti looked remarkably – white. Chapatti Flour next time.
Keema Mutter Aloo
Marg has cooked this before and so was confident that the results would be favourable. The Masala was a perfect Minimum with very little residue collecting at the base of of the karahi. A large piece of Cinnamon was unearthed, Marg had carefully left the Black Cardamoms in the pot.
The lack of Seasoning was Hector’s first observation, Marg was not as heavy handed with the Salt. The Spice Level was decidedly – Medium, Marg had been careful with her measures. This is where the Toppings came in, the sliced Green Chillies gave the required kick. The pre-cooked Potatoes added further Diversity. This Keema was decent in its own right, however, there was another matter to address.
I could only marvel at the Parathas. The Buttery Flavour was to the fore. The Parathas had a hint of Crispness on their exteriors, but were beautifully Soft inside. The pieces broke off per – The Swirl. Each Paratha was worthy of serving to the public if one forgives the lack of – roundness. I ate way more Paratha than I normally would, Marg too and she ate all of the Roti also. I call it a Roti because it did turn towards – crisp – as it cooled.
Next time I shall reintroduce the Egg to the dough. If I can get my Parathas to be Thicker whilst retaining the Softness, then I shall have achieved the objective of reproducing that which is served at Banana Leaf (Glasgow) and Tanjore (Edinburgh). White Flour is clearly the correct type to use unless of course a Wholemeal Paratha is what one desires.
Marg thoroughly enjoyed her Curry. No gasping with the Spice, this is her verdict:
That was the best Keema Mutter I have ever tasted.
Marg, the Chef.