… you’re reading this, so I have. Prawn Curry, a waste of Prawns, a waste of money, has been Hector’s opinion for decades. Marg disagrees, (insert name)‘s favourite is Prawn Curry, so be it. A significant percentage of people also 
order Chicken Curry, Curry-Heute has many posts where the limitations of – Chicken in a Masala – has been reported. Anyway, back to today and the celebrated arrival of Lord Clive and Lady Maggie of Crawley in Glasgow for the first time since New Year 2020. What took so long? They arrived in Glasgow by boat, another first.
We were seven for Curry-Heute, Ambala (11 Forth St., Glasgow, Scotland, G41 2SP) was chosen as being a venue where I knew there would be enough Chefs on duty mid-afternoon to accommodate the predicted diversity of Dishes being ordered, and have them arrive together- hot! Normally, Hector would be calculating how many kilos of the excellent Lahori Chaska Lamb Karahi (£24.99) would be required, not today.
We arrived within seconds of each other at the appointed 14.00. On entering, only one table was occupied, moments later, another large family group arrived. Curry in the afternoon, is it catching on?
No Starters, at least sense was prevailing initially. After the truly amazing Lamb Chops enjoyed here last week, Hector was in the mood for more, but this time as a Curry – Lamb Chops Masala Karahi (£12.99). I know this is a cheat, Tandoori Chops, smothered in Masala works so well at International (Bradford). Yadgar and Karahi Palace, however, present their Lamb Chops Karahi with the Chops cooked as a – Curry, proper.
Mags was wondering why I was not having the aforementioned Karahi, she chose the Desi Karahi Gosht (£14.99) which may or may not be the Lahori Chaska with a different moniker. I must remember to ask Zaheer, Mein Host, for clarification. Marg returned to form and would have Keema Karahi (with Peas) (£9.99). Having informed Clive that – Dhansak – was not on the Menu, he took the opperchancity to explore the Fish Karahi (£11.99). An honourable choice, and a Dish not had here for some years. Hector has this seed planted.
I heard King Prawn Karahi (£17.99) being mentioned. Marg did comment on the seemingly inflated price. Nevertheless, Maggie, Craig and Yvonne all opted for the Prawn Curry.
On announcing my choice to the waiter who had looked after me last week, there was a virtual shake of the head. I suspect he knows the standards, his advice was to go for the Desi Curry. The kilo was ordered, Mags, sitting diagonally across from Hector, would save money by sharing.
Rice with Karahi, a no go area at Karahi Palace, but once upon a time, an acceptable ritual at Yadgar when the stomach capacity was greater. Hector was in the mood for Rice, Pilau with Peas (£2.99) was ordered for three (Maggie & Craig). NB: Prawn Curry with Rice – £19.98.
Marg and Yvonne each ordered a solitary Chapatti (£1.30. Then there was Clive, a Mince Paratha (£3.99), because he could. Keema with Fish? Only Clive does this. Mags would have the more sensible Aloo Paratha (£3.80), she needed to source her obligatory Potato from somewhere.
Bottles of ice-cold tap water were provided, no nonsense here.
The wait was lengthy. Yvonne realised that the Desi Lamb Karahi is prepared to order. We had catching up to do anyway, so not an issue. It was around 15.00 when the food appeared.
Mince Karahi with Peas
The Coriander and Ginger Strips sat prominently with the Peas protruding from the top of the mass of Mince. A Green Chilli sat on the periphery where normally the excess Oil would accumulate. No surplus Oil here, this was an excellent example of the genre, a moist Curry, not the lake as served at Lahore Kebab House (Whitechapel) a few weeks back.
With the exception of the abundant whole Green Chillies, cooked in, Marg ate the lot, an unusual occurrence. Hector’s plate would acquire a mound of Chillies. The Chapatti was modest in size so Marg had not over-filled on Bread:
A good helping with a high level of spice, and most enjoyable.
Mags’s Aloo Paratha was served on a huge wooden board, this was one mighty Paratha! Pieces would be offered, there was way more than the average person could manage.
Clive was taken aback by the temperature of his Mince Paratha, he couldn’t touch it initially.
Once his asbestos fingers came into action I spotted the telltale layer of Meat which Curry-Heute classes as – Donner-like. Individual grains of Mince are regarded as superior in these pages, however, Clive devours all types with vigour.
Fish Karahi
This certainly looked like a worthy Fish Karahi. Again, Coriander and Ginger Strips topped the Karahi, but here was a viscous Masala featuring seeds which I could not identify. With only a modicum of peripheral Oil, this looked most appealing.
Fish Karahi has been – hit & miss – over the years of visiting Ambala. A sense of – Fish – not always present. With the new Chef, this is definitely back on Hector’s radar.
Excellent, good level of spice – declared Clive, who may have been copying Marg’s homework – a sharp spiciness, very good, and plenty of it.
*
*
Desi Karahi Gosht
I am sticking to this moniker because the Masala was appreciably different from that previously experienced in the Lahori Chaska, this was – Shorva-esque. In addition to the Coriander and Ginger Strips, sliced, large Green Chillies featured.
Rice with Karahi, today, this proved to be the ideal accompaniment. The surprisingly thin Masala, soaked into the Basmati, creating truly Flavoursome Rice. This was way better than I had anticipated, however, the underlying Flavours were not. This took me way back to the earliest memory of Green Gates tasting Curry, and so bore little resemblance to the Lahori Chaska. Not as rich, but still something to enjoy.
The Lamb was on-the-bone. Hector, ever the gentleman, let Mags go first. Only at the end was it realised that she had carefully selected the majority of the boneless pieces. This was where Karahi with Rice became difficult, with Bread as the accompaniment, never a problem. The Lamb was suitably Tender, tasty, and gave no sense of being a stranger to the Masala. There was no need to count the Meat, two generous helpings each reduced the mound and led us to the end game. After you, Mags. Two well sated diners, Mag’s verdict:
I thought it was marvellous, the sauce and the spice, bravo to the chef. I could have eaten another half kilo.
That, I would like to have seen.
King Prawn Karahi
Here we go…
More Coriander and Ginger Strips, the orange Masala looked similar to that in the Fish Karahi. The Big Pot? I asked Yvonne to count the Prawns. Eight. So, eight Prawns in Sauce.
Maggie ate her Prawns but left the majority of the Masala. Three weeks ago, she succumbed to the bug that has spread across the planet during the last two years. Her taste buds have registered little of late. That her nose was running (Yvonne’s wouldn’t do that) was possibly the only effect which let Maggie know she was having Curry. Surely today could have been Vindaloo Day?
It made my nose run – admitted Maggie – (it) must have been spicy. Prawns not as succulent as I would have liked, a bit – Kalamari.
(Kalamari, rubbery Squid, the Ballast in an otherwise worthy Seafood Pasta.)
Craig, who usually orders a – Baby’s Curry – managed what was presented, but this was right on the cusp of his Spice Tolerance. He assured me that he enjoyed it, however the – hefty price – was his pointed remark.
Very good, but not worth the money – was Yvonne’s verdict, and now for Hector’s.
Prawn Curry, the easiest Curry to make, by far. Take a prepared Masala, throw in some Prawns, pre-cooked or otherwise, stir for a few minutes, serve. Farmfoods sell a bag of frozen Prawns for @£6.00 containing twenty plus King Prawns. What then is the wholesale price?
The kilo of Lamb Karahi at £24.99 was priced at approximately double what one pays the butcher for a kilo. Three portions of Prawn Curry were served from the equivalent of a little over one bag of Prawns. £53.97 therefore for just a bit more than a £6.00 bag of Prawns, a 900% markup. There’s more, below.
Everyone was enjoying their Curry, the anticipation of this being the reason why I nominated Ambala. Zaheer came over towards the end of our meal to acknowledge our presence. Positive noises were duly uttered, as they had to be.
Craig and Yvonne left to catch a train into the city centre.
Clive and Hector watched the three ladies order ice-cream. Why not let the pleasure of the Curry linger on the palate as long as possible? Sweet over Savoury? Again, I cannot compute.
The Bill
£129.01 £64.07 was for Ice Cream and Prawns.
The Aftermath
A license to print money – is how Craig described Prawn Curry when we assembled later.
Can someone explain why there is always an excess charge for Prawns on every menu? Just how can ordering a Prawn Curry gives others so much pleasure? The Masala becomes sweeter, some may enjoy this, Methi would cure that. Prawns and Masala, minimalist, hardly – Interesting. One should try Hector’s – Prawn Cocktail, that is a complex melange and has a – kick!
Fish Karahi, potentially so much more Flavour, yet these pages are full of examples where this was not achieved. And many venues are overcharging for – Fish – also. All this could drive you to ordering – Chicken Curry. Does this account for the many who do?