Having watched even more videos on Naan making, Hector is convinced that the recipe used previously is the one, so why not change it? I need to discover what happens with two eggs.
Last time, the Yeast proved to be ancient, inert. With new Yeast and even more confidence, the Bread making process began with a teaspoon and a half mixed through 100ml of warm water with milk. This was set aside to kick-start the Yeast.
Today, Fish Curry, Haddock, an attempt to recreate something approaching the smoky tasting wonder that is the Fisch Chettinad at Indian Mango (München). This means the driest of Masala Mash with a distinctive grittiness, here we go.
Machine chopping the Onions is one way, fine chopping by hand, another. Today I decided to create three grades of texture by grating, fine chopping and rough cuts – Grobschnitt! I had Tomatoes that needed to be used and so no tins today. There was also old Ghee that was probably risky to use. Hector was cooking for himself, Curry-Heute can be as experimental as desired. A fiery Red Chilli would add more kick, and a shredded Carrot would provide a trace – Interesting Vegetable.
A fresh packet of whole Garam Masala was opened for the occasion, look at the size of the Bayleaf. I still don’t know what these add. Some dried, smoked, whole Chillies accompanied. The aroma from this Garam Masala, as it was fried in the Ghee, was remarkable. Maybe – fresh – has its advantages?
The Onions were mixed in along with chopped Ginger and Garlic, then allowed to cook for some ten minutes before the chopped Tomatoes and some Tomato Purée were added.
Only at this point did I feel it necessary to add some water. On went the lid, time to go out to the garden.
With visits to shops restricted during Lockdown both by distance and frequency, obtaining fresh Coriander was challenging at times. To rectify this, Marg planted two pots in her new planter. In the last few weeks the Coriander has blossomed, literally.
I cut a handful, a lot of long stems which was ideal for today’s purposes. The leaves were stripped off, the – foliage – and the stems chopped and added to the Masala. The remaining Spices – Turmeric, Chilli Powder, Salt, more Cumin Seeds and Black Cardamom were stirred in along with the Carrot and sliced Chilli.
It is/was Coriander stems which gave the Fisch Chettinad at Indian Mango its grittiness. At this point I decided to turn off the gas and let everything cool. Time to make some Bread.
Hereafter, 1.5tsp of Salt and two eggs (beaten) are the only precise ingredients. We, Blessed are the Bread Makers, intrinsically have a feel for how much of what goes in. The strong white flour was added to the brew in the bowl, There were actually bubbles which most certainly was not the case last time. A dollop of Yoghurt was added with the first batch of flour. That’ll be £3.00 please. Seriously, I do question the cost of Bread in the majority of restaurants. OK, we’re also paying for the skills of the Bread Chef, something for which Hector’s level of respect has been growing by the month.
One starts with a sticky mess, as more flour is added then something resembling dough is formed. More flour, more kneading, more flour, more kneading, more flour. When the dough stops sticking to one’s fingers then one is nearing the end of the beginning. Some Oil was spread across the base of the bowl, once more around the block and it was time to let the dough rest. Covered in cling-film, I had three hours to see if the dough would perform.
Three hours later…
Wtf? The dough had quadrupled in volume. On touching, it was revealed that half the volume was gas, Hector doing his bit for climate change, not. The texture of the dough was remarkable, unlike anything achieved to date. This was soft, pliable, almost rubbery.
With the Masala cooled, it was safe to add some Yoghurt along with some of my own ground Garam Masala which was basically the starting ingredients once again. Coriander did not seem out of place at this point. With the Fish cut into bite-size pieces, in it went. Again, I decided not to cook it at this point but let everything marinade further.
A half hour later
With the Curry heating on a low heat, the Tawa was brought up to who knows how hot a temperature? Too cool, nothing is going to happen, too hot and there’s the fear of burning the dough instantly. But back in the day when flatbread was cooked on hot stones, there was no control. So, making a worthy dough is only part of the saga, the cooking is the next unknown.
Last time, I rolled the dough very thin, bubbles did form when put on the Tawa. Tonight I kept the dough thicker, about 1cm. To turn or not to turn. Different Sources all have their own version. I spread water over what would be the downside and placed it on the Tawa. Not a lot happened, no blisters. I now know that if I simply keep turning the Bread every thirty seconds or so, then a simple flatbread is what will be created, not what I seek. It was time for Hector to play his Ace.
To create blisters, one needs a gas gun or a Tandoor, however, in one video I saw Chef simply take the half cooked Naan off the Tawa and hold it over the naked flame on the gas hob.
Aha! Much better! And with Ghee pasted across, I have so much Ghee in the house, here was something quite decent.
Fisch Chettinad & Naan
Most Curry Houses serve Chettinad as a Soup, not Indian Mango, not Hector. With the foliage smothering the Curry it was time. It was also time for a newsflash during the BBC six o’clock news. Regarding Glasgow, West Dunbartonshire and East Renfrewshire, Jane Godley will put it more clearly, – we’ve to stay in our houses, nay parties.
The Naan was edible, definitely Bread-like, perhaps a bit rubbery, but easily my best yet. Despite having risen in the bowl, it had not risen on the Tawa to create the required level of – fluffiness. Time will tell if Hector perseveres or goes back to making Paratha which is strangely more complicated but gives assured outcomes.
The Curry tasted exactly as I have been striving for in the past year – the smoky blast – was full on. The Coriander stems had given the required – grittiness. How so little Cinnamon could be so potent, fresh must be all. Cumin was also to the fore. Today no Methi, but not missed. The Spice Level and Seasoning were a la Hector. A Curry which was quite demanding, this had the Dry-Thickness that many would not fancy. Sadly the presence of the Fish proved to be incidental, it was lost in the Masala Mash which perhaps was too abundant. I had the ratios wrong, half Fish half Masala may have been better. With what remains I shall add a heap load of Vegetables when it emerges from the freezer.
The Aftermath
The remaining dough was cut into four pieces, formed into balls, and wrapped in cling-film. Hector has had a dough cutter for years and never knew what it was for. Some hours later there was a scene reminiscent of a Jaques Tati movie, when will this dough stop expanding?
Tuesday morning … Naan for breakfast?
