Hector Cooks – Machi Karahi Sabzi

I keep coming back from the supermarket with Fish, my subconscious must be telling me something. Last week I cooked a Fish Karahi using The Pedlar & Spice – Curry Kit featuring Basa. The last time I prepared a Fish Karahi from scratch it was with Sea Bass, the Chettinad before that, Haddock. This time it’s back to Salmon which usually tempts me to cook the creamy – Machi Masala. That always provokes a positive response from Marg.

As a student of many an online recipe, I came across one for Fish Karahi which was far too simplistic for my tastes but did suggest marinating the Fish in Salt and Lemon Juice. This I did to the Salmon, with a Paprika rub also, the Fish suitably cut into bite-size pieces. The quantity didn’t look to be sufficient even though Salmon is filling; some frozen Mixed Vegetables were the planned supplement.

The Masala was prepared yesterday, the aim: to let the Fish and Vegetables take on even more Flavour overnight.

As I write, I have to ask why are seemingly all of Argentine’s computer nerds trying to log-in to the inner workings of Curry-Heute this afternoon? These Cretans should never be able to work out the username/password which accesses this website. Over a week, hundreds from around the planet attempt to do so. To what end? Get a life!

When I cooked the Shalgam Gosht a couple of weeks back, which Marg described as – one of your best – I changed my usual Onion-Tomato ratio quite substantially in favour of Tomato. With a packet of not so fresh Tomatoes needing used, I would add these in addition to the usual tin of chopped Tomatoes. In preparing the Curry Kit last week I liked the method of stirring Tomato Purée into the Spices to make a Paste.

I decided to repeat this then blend to make a smooth Paste. Star Anise, Cumin Seeds, Bay Leaves, Curry Leaves, Green Cardamom, and Peppercorns featured today. I used powdered Cinnamon instead of the bark which was added to the Turmeric and Paprika powders.

Salt went in much later.

The solitary large Onion was accompanied by Ginger and for once, fresh Garlic. I gave this as long as the Oil permitted before browning became inevitable.

In went the ripe Tomatoes and a sliced, large Green Chilli, the Paste, then the powdered Spices. Some chopped frozen Coriander and dried Methi were the last to be added to the slowly forming Masala. Hector likes his Herbs.

The Masala needed more cooking time, the wok was not the correct vessel. I had to wait whilst last night’s dinner was cooked in my favourite pot before decanting and leaving the Fish to cook slowly in the cooling Masala. With the added Mixed Vegetables, this already appeared to be quite a creation.

Oh, that looks colourful – was Marg’s observation.

Last night’s dinner, I shall leave the reader to speculate as to what Hector produced with Chicken and such an abundance of Capsicum.

The Curry was returned to the wok, slow heating at first then a big blast just to ensure everything would be hotter than everything else. The Salmon proved to be robust, no sign of flaking. Had it flaked then I could have ended up with something approaching the outstanding Fish Karahi as served at Bradford’s Kashmir Restaurant. There was also the mass of Vegetables: Peas, Sweetcorn, Green Beans and grated Carrot.

Whilst the Basmati cooked in the microwave, there was time to do the – foliage – diced Ginger, sliced Green Chilli and copious Fresh Coriander. With the added Herb and Vegetables, just how healthy could this Curry be?

Machi Karahi Sabzi

There was still a significant Onion presence in the Masala. The Oil was little more than a residue. Such was the quantity of Vegetable, this was as much a Vegetable Curry as Fish. Every mouthful contained a solid and hence a variety of textures. This was quite a departure from my recent Karahi Gosht purchases.

The Flavour of the Salmon was prominent through the melange of Herbs and Spices. The Spice Level was pitched for Marg, Paprika is not as potent as Chilli. The added sliced Green Chilli was added to one plate only, mine. This added a crunch as well as heat.

So, what did we have here? The mixed frozen veg was a ready source of diversity. Masala aside, the Fish was the principal source of Flavour. I can see this creation making another appearance at some future point.

As ever, the audience of one had a few words to add:

A lovely change of Curry, chunks of salmon with loads of different vegetables. Not too spicy, and very enjoyable. It wasn’t a Curry I thought was going to blow my head off.

Maybe Hector’s next Takeaway could be a Vindaloo?