Curry Kits? Years ago, B.C-H., Hector tried the Curry Kits created by Rafi’s Spicebox in York. The Spices and Herbs were premixed in Oil. The outcome was excellent but the price was decidedly hefty. Still, they are certainly worth a try.
The Pedlar & Spice (157-159 North Street, Glasgow, G3 7DA) launched their – Home Cooking Sauce Kits – on January 25th. The price looked right and such is the demand, they have suspended taking new orders until they clear the backlog.
I ordered four kits: Karahi, Garlic Butter, Bhuna and Methi.
The Bill
£9.95 This was for a one off order, by ordering on a regular basis, discounts are available.
Each Kit includes an instruction card. The suggested quantity of Meat/Fish/Vegetable is 120 – 150g, a portion for one, not a particularly large one, and certainly not enough for two mouths. Suddenly the value of each pack was questionable. Who cooks a Curry for one? So, two identical packs, or more, required to serve the same Curry to fellow diners.
Today I prepared Garlic Butter Chicken for Marg and Fish Karahi for myself.
The Fish and the Chicken Thighs were grilled towards – 90% – as instructed. How do you judge that?
Fish Karahi
250g of Basa was coated in Tandoori powder a few hours before, Masala Fish! All the Kits have a Base Sauce sachet, I decided to heat them separately, with the required 150ml of water, just in case there was a subtle difference between them. A Base Sauce, so BIR, and not the method in any of Hector’s Curry Recipes.
Up to 40g each of Onion and Green Peppers was suggested, the latter of course was never going in any Curry that Hector would cook/eat. The extra Fish was therefore not going to spoil the recipe. Half an Onion, a sliced Green Chilli and some diced Ginger were fried then set aside.
Tomato Purée, Fenugreek (Methi!) and Oil were then combined over a gentle heat before the Fish and Vegetables were stirred in. The Base Sauce was then stirred in and finally the sachet of Spices. Adding the Spices so late did not feel right at all, but this was the instruction in all four recipes. A very red Garam Masala?
The result was visibly pleasing, a decent Thick Masala far from the Soup one gets in a standard Takeaway. The quantity of Masala was sufficient to accommodate the extra 60g of solids.
Garlic Butter Chicken
The Garlic Butter sachet was added to the Tomato Purée and Methi. Once separation began the Chicken was stirred in with about one sliced Green Chilli. There was appreciably less Chicken than Fish yet this was already heading towards an even Drier Curry. The Base Sauce moistened things up, leading again to a worthy outcome.
On serving, this did look like the smallest meal I have ever set before Marg.
Garnish with remainder of coriander (Serve) – was the final instruction. What Coriander? This didn’t matter, Hector had prepared enough Foliage.
I did find cooking both meals simultaneously to be quite a challenge. Next time I’ll know what I’m doing and not have to peer so often at the small print on the cards.
Once again we are having a holiday from Bread. Basmati tonight!
Fish Karahi
I had not added any Salt and so was pleasantly surprised to find the Seasoning in the Masala to be well within acceptable parameters. I should have rubbed some Salt over the Fish at the time of grilling, some pieces tended towards the bland. The Masala gave a modest – Kick – however, the Chillies cooked in, plus the extra added, upped the Spice Level considerably.
Fish Karahi is regarded by Hector as the Curry pinnacle, that I was eating this at all was a treat. The blend of Fish, Masala, Rice and Foliage was exactly how I like my Curry. The Flavours were pleasing on the palate, here was the joy of home-cooking and the outcome being significantly different from that which I usually turn out. This was so much better than a Takeaway. However, the Curry did taste as if it had been knocked out in ten minutes, it had. Next time I will let the Curry sit overnight and let the ingredients get to know each other better.
Garlic Butter Chicken
I had probably used slightly more than the recommended 50g of Tomato Purée so this Curry was decidedly – Red. The Masala did not have the depth of Flavour anywhere near that of the Karahi. I was still worried about the relative sizes of our meals. Marg assured me she had enough though she was finished long before me. Without the added Ginger and Coriander it is clear from Marg’s verdict that she would not have enjoyed her Curry as much.
My mouth is on fire – was an early remark, but then Marg nearly always makes a similar comment. One added Chilli.
I love having the Ginger and the Coriander. I’m not getting that strong a Garlic flavour, I’m probably quite glad. A change.
Well tonight’s Curry did have to follow Hector’s triumphant – Shalgam Gosht – at the weekend.
The Aftermath
In discussion with Lord Clive of Crawley later this evening, he made an interesting observation:
Have you ever seen a recipe that said add enough Garlic?