This afternoon, a return to Bombaywalla – Indian Street Kitchen (186 West Regent St, Glasgow, G2 4RU), Hector had Fish Curry in mind. Arriving at 14.00, Sijin, Mein Host was in situ, once again the restaurant was empty. This time, of course, I was recognised. The warm greeting included a thanks for my review of Visit #1. That I was back so soon must say something about the quality of the fayre.
Seabass Malabar (£11.95) was expected to be as – Soupy – as the Lamb Kolhapuri enjoyed here last month, therefore, it had to be a Rice. The Mix Veggies Biryani will next be ordered when in company, today I asked about the Masala Rice (£2.75).
Like Pilau, but more intense flavours.
That sounded like the perfect accompaniment.
A glass of tap water was provided, thankfully, the bleach taste of Nelson Street was not present. I should really study the fridge to see what else is available. Bombaywalla operate a BYOB policy, not that this is of any interest to Curry-Heute.
The Masala Rice lived up to its promise, the Flavours from this were certainly satisfying. With the moistness, Spice and Seasoning, this could be eaten on its own. Indeed, Sijin confirmed that some customers have done so.
I decanted enough Rice to cover the plate, the leftover would not be eaten, I know my limits. Two could easily share one portion of Masala Rice, especially if Bread was also ordered.
Seabass Malabar
A yellow Curry with Coconut, quite a departure from the Hector norm. At least there were no Big Blobs of Onion. The Fish was from Kerala, I was informed. There was just enough to cover the central area of Rice. The Fish was soft, far from rubbery. Maybe a tad more in the portion would be a suggestion. How big was the Seabass?
I had hot food before me, the Spice built steadily. Mein Host told me that in Kerala, this Curry would be served seriously Spicy, here it was toned down. Still, the nose was wiped, more than once. The Curry Leaves were picked out and set aside as they were encountered. Hector’s digestive system does not process these.
Seasoning is all, and I’ve had many a Fish Curry where it has been lacking. No doubt the Masala Rice was adding to that of the Masala. The taste of the Seabass itself was pronounced on eating. Although visible in the Masala, the Coconut was not invasive, and the Masala was certainly not – sweet. Chillies – are mentioned in the description, today, no dried Red Chillies which would have added the smokiness. Still, this Curry’s Flavours were certainly a nod in the direction of southern India.
By the conclusion, I had eked out enough Fish not to be left with Rice and Masala. Some Peas mixed in here would have added an interesting diversity.
Every grain of Rice on the plate was eaten. The Curry had been certainly enjoyed. I would have this again.
The Bill
£14.70 In Scotland, Fish costs more than Lamb, very strange.
The Aftermath
There is nothing Hector enjoys more than talking – Curry – after a meal. Swadish take note. The Curry of South India and Sri Lanka was discussed as was Marg and Hector’s trip to the Golden Triangle: New Delhi, Jaipur, Agra.
An hour or so later, the full taste of South Indian Curry was lingering on the palate. No Red Chillies, I conclude the Tamarind and Coconut must therefore play a significant role. Thankfully, Coconut in Curry does not always mean – Korma. And – Korma – does not always mean – bland – as – Desi Korma – proves.