It’s been Turkey for dinner most evenings this week. A certain supermarket chain has been selling off their remaining frozen xmas stock at near giveaway prices. How could Hector walk past a 4kg bird on sale at £2.63?
Pre-cooked Meat was the near perfect ingredient to use in the remaining Home Cooking Sauce Kits purchased from The Pedlar & Spice (157-159 North Street, Glasgow, G3 7DA). Having served their Karahi and Garlic Butter Kits three weeks ago, it was time to cook the Methi and the Bhuna. Last time I felt the Curry tasted as if it had been knocked out in ten minutes, it had. Enjoyable as it was, I decided that for this pair I would do the necessaries the day before. Who knows, the Turkey might absorb Flavour in the way that Chicken most certainly does not. I had a little over 220g per portion which is significantly above the Pedlar & Spices recommended quantity of Meat. Last time I felt the Masala would take more, 150g is simply not a large enough portion. Not content with overloading the Meat, I would add some sliced Mushrooms also, Interesting Vegetable required.
Methi
With the Base Sauce warming in one pot, I set about preparing the business end of the Kit. However, rather than add the extra Chillies later as instructed, I fried these with extra diced Ginger. All the kits purchased have featured Dry Methi, this had Fresh Methi also. When the Base Sauce was finally added I had to accept that this Curry would be even drier than – Dry. This would not be a Curry capable of supporting Rice, I would have to make Bread.
I sampled the outcome, yeuch! Watery Methi was all I could taste. I added Salt, which I had not done to the previous Kits. Hopefully it would improve overnight.
Bhuna
The process was repeated but this time with a larger Chilli, less intense, I was cooking for Marg. The instruction about adding – a little of the coriander – puzzled. Where was the Coriander? Not in this Kit. Fortunately I had some Coriander left over from last week which was fit enough for cooking, just.
There was then further confusion, I had two sachets of the – Spice Mix. Was this because they had added two instead of the Coriander? I checked back to the original photo, nope, only one. Hang on, the Spice Mix had not been added to the Methi, no wonder it was horrible. We all make mistakes.
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The Masala in the Bhuna certainly had more moisture than the Methi, at least Marg would have her Curry.
Methi – continued
How to rescue the situation. Reheating the creation so far would have dried everything even more and have the Turkey shred. I needed a new Base, Tomato was finely chopped, more Purée and Oil. Once this had been cooked in went the – creation.
Much better, the taste had improved markedly, but was still far from the idyll. At least it was well Seasoned.
Paratha is probably the most complicated of Bread to make, yet it is the only style I have produced to any level of success. This afternoon I thought I would go a step further and attempt Aloo Paratha. Having boiled then mashed the Potatoes, I found a list of Spices online which were recommended. Ajwain and Amchoor, already in the cupboard, and not ones I get to use often.
Aloo Paratha does not have the same Butter Layering that a Plain Paratha has. I would would claim that they are really no more than stuffed Chapattis coated in Ghee. I also realised, perhaps too late, that rolling the dough small and chunky is better than large and thin, before adding the Potato & Spice mix.
I also prepared two Plain Paratha with full on Ghee rolled inside.
Whilst the Curry was being heated in the oven I set about cooking the Paratha, this time on the non-stick Tawa. The results were immediately pleasing. OK, I’ll admit they were greasy having applied lashings of Ghee to both sides on cooking.
On sampling the Aloo Paratha, I knew that I had overdone the Chillies for Marg, however, flavour-wise, they were spot on. I ate one and a half, meals in their own right, and that may say something about about my Curry.
Marg was happy with the Plain Paratha, suitably Flaky, though any sense of – spirals – was lost today. Having used White Chapatti Flour, I still wonder what it is I have to do to create the light and fluffy versions I love so much.
Look at these Aloo Paratha!
Turkey Methi
Hector prefers a Dry Curry, this was still a test. My own additions of Ginger and Chilli had upped the – kick. The Seasoning, again down to me, was right up there also. The Masala had mostly been taken in by the Turkey Breast. What little Masala Flavour that was present was in the Mushrooms. I soon realised I was searching for the Mushrooms.
The Turkey was doing this Curry no favours. For years I have cooked with the diced, brown Turkey Meat on sale in Asda. Versatile, it can be used for anything, including Curry and is infinitely better than Chicken. Today’s White Meat became a chore. We must all be guilty of making Curry with Chicken/Turkey leftovers, it’s never going to be special. This Curry was certainly not. Apologies to Pedlar & Spice for spoiling their Kit.
Turkey Bhuna
A much better Curry, by far. Marg had no complaints but did declare that Lamb would have been so much better. The quantity of the Bhuna matched the Methi, Marg was getting through hers with ease, Paratha too. The ingredients of this Curry were essentially the same yet the outcome so different. There was enough Masala for the solids.
As ever, Marg had the final word:
When I’m eating I’m always hungry. I felt it was a good meal, with plenty meat and flavour, but the turkey did not give any extra taste to the spices.
Update- July 2021
Pedlar and Spice is no more, the premises are now called Tipsey Bite, Curry is no longer served here.