It is nearly three months since Hector last cooked Curry. That we are in a continuing state of near-enough-Lockdown, the likelihood is that Hector’s House shall once again acquire a familiar aroma.
Today, Sea Bass, six almost jumped into the shopping basket a few weeks back, a special offer. Three were defrosted whilst other time consuming tasks were underway. Time consuming, it appears we are all marking time until Easter when a semblance of normality may return.
Paratha are the most complicated of the three Breads I have attempted this year, they come out best. To date I have not served up a Chapatti or Naan that is worthy of celebration. Rather than risk one style being a disaster, I decided to make the dough for both Naan and Chapatti.
Chapatti – White Chapatti Flour and water with a pinch of salt. Making dough is therapeutic.
Naan – Plain Flour, water, yeast, Yoghurt and a pinch of salt, no Egg today. A teaspoon of yeast was added to a half cup of water and set aside for the twenty minutes it took to get the Chapatti dough worked, and the frozen Onions for the Masala defrosted. A double dose of therapy.
Two hours later, the Chapatti dough had expanded slightly, the Naan dough was bursting out of the bowl.
Back to the Masala, I used mostly Ghee to start things off and carefully nursed the adding of the further ingredients.
Having found some dried Pomegranate Seeds, these went in with the whole Spices and powdered Spice before the tin of Tomatoes. Some Coriander, decidedly past its best, was accompanied by much fresher Chillies. These large Green Chillies do not have the same killer effect as their thinner counterparts. Marg has to be able to enjoy her Curry. Last week I cooked a Chilli con Carne with Chillies only, no powders, that worked.
All was well, the Masala had become a decent – mash, then I was distracted for some ten minutes.
The Masala had burned, something it is prone to do when I use my large karahi. I took a sample, it didn’t taste burnt, just horrible. The Pomegranate? Start again.
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An hour or so later and I was back on track, sans Coriander and Pomegranate. On sampling, more Seasoning required, and why had some of the Onion not pulped? More cooking, gently, today Dried Methi. For aesthetic purposes I added some Cherry Tomatoes and let these cook in the cooling Masala. I tried another spoonful, cough. Marg will not like this. When it was safe to add the Yoghurt, in went the Garam Masala, but not the extra Chilli I had held in reserve. The Sea Bass was cut into bitesize pieces and stirred in.
I needed something more, whole button-mushrooms, just the job. Another sample, much better, the Yoghurt had tempered the Spice, a kick, not excessive. Back to the Bread.
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Today, Hector unveiled Tawa #2, a non-non-stick Tawa, or – Stick? By having the Naan dough stick to the Tawa, it can be held directly over the gas flame to create the required burnt blisters. The dough didn’t stick, the Naan had to be turned over, so not the fully burnt blisters that were hoped for. Still, something approaching a Naan was created. Do I conclude that Tawa #2 actually has a non-stick coating after all?
Chapatti time. A bit too much water was on the Tawa when I added the Chapatti dough, and so it remained for a worrying amount of time. Again something that one might recognise as a Chapatti was served.
Previously, the second attempt has proved to be more successful. One could put this down to the Tawa being hotter, today the Tawa could not have been hotter.
Marg was keen to get eating, and so Bread #2 was postponed, momentarily.
Fish Karahi
In terms of appearance, this was exactly what I had in mind at the outset. The Masala was not excessive, was suitably thick and had a rich, brown colour. The whole Mushrooms looked inviting.
We had Seasoning and a Spice Level which did not invoke Marg’s usual observation.
The Sea Bass tasted of – fish – and had a more – oily – texture than any other Fish used to date. The Cinnamon and Cumin Seeds came across, a variety of Textures and Flavours, all appealing, what more did Hector need? Better Bread. The Naan was starting to crisp.
Dinner was interrupted whilst we went back to cook more Bread. Tawa #1 made another appearance, Marg cooked her own Chapatti. Meanwhile, Naan #2 had a much better outcome. It was decidedly more Bread-like, tastier. I found myself overdosing on Bread, so a partial success. Marg took a piece of Naan and was impressed.
Back to the Curry, had I taken the safe route and served Rice as the accompaniment, it would have reduced the impact of the Karahi. Even though it had to be Bread, the final mouthfuls were Machi Karahi alone. This was a damn, fine Karahi.
I asked Marg for her verdict on the Chapattis first:
The first one was fairly wet, but the right texture, although crisp in parts. The second was a bit too hard.
I really enjoyed the Curry, good flavour. I enjoyed the small pieces of Fish. I liked the texture of the whole Mushrooms. I compliment the Chef.
Given the minimal cost of producing Naan dough, perhaps I should spend an afternoon just trying to cook these for practice? Dry Tawa, Wet Tawa, Ghee Tawa … so many permutations.