Hector Cooks – Tomato-based Karahi Gosht, and finally succeeds!

For years, Hector has been celebrating the wonder that is the Tomato-based Masala, an integral part of authentic Punjabi Karahi. The method has been hinted at by Chefs, previous attempts have fallen short. Creating the rich texture and killer taste has remained a mystery, my attempt this evening may well have cracked it.

The absolute simplicity of Namkeen Karahi has suggested that less is more, it was therefore a case of what to leave out. Studying a variety of sources, it was decided to abandon many of the ingredients that would appear in a standard Curry Recipe. Turmeric, Clove, Cinnamon, Cardamom and Onion would be omitted. Tomatoes, loads of, Green Chillies, Chilli Powder, Cumin Seeds, Coriander Seeds, Ginger and Garlic, Methi and fresh Coriander would suffice. There was one trick with the Tomatoes that I had never tried before, would this really make the difference?

To create a smooth Masala without blending on the hob, I blitzed fresh Ginger in some Ginger paste. This was added to the hot Oil with Garlic paste. Today I was using my aluminium karahi, a pot used sparingly as everything sticks. Similarly, teaspoons of Cumin Seeds and Coriander Seeds were ground, these to be added later. This was a minimalist – Garam Masala.

The majority of the Tomatoes had been frozen to preserve them during our last trip. These defrosted Tomatoes would prove to be particularly suited to the great trick. The halved Tomatoes were cooked in the Oil, Garlic and Ginger for ten minutes, no stirring.

With kitchen tongs, the skins were pulled off, a much simpler task than I thought this would be. In time, even the fresh Tomatoes released their skins. Previously, I have blitzed fresh Tomatoes when attempting to make this style of Masala, the result has been an unsavoury white mass.

A generous squirt of Tomato Puree felt appropriate, all of this before introducing the Spices.  The Tomato skins removed, I stirred for the first time. It was then as if the Tomatoes wanted to become a Masala. The difference astonished, the Masala simply formed before my eyes, and no Onions. 

Nothing was sticking to the karahi, this was a first. Onions may be the cause of the sticking, I concluded. A Curry without Onions, no tears either. Everything was going well.

Teaspoons of Kashmiri Chilli and a more fiery one were added along with the ground Cumin and Coriander Seeds. Everything Hector cooks has ground, coarse, Black Pepper and a sufficiency of Salt. In they went, a good stir, and I was still surprised that nothing was sticking to the karahi. The Oil began to separate, the telltale sign that the Masala was cooking.

There had to be Herbs. I managed to rein in the Methi, a modest tablespoon compared to the forest of Coriander. Three sliced Green Chillies should be sufficient, no need to go crazy.

A mere twenty five minutes had passed and I had the makings of a worthy Tomato-based Masala  before me. To add Yoghurt or not. Some say no, I believe the majority are for it. Earlier in the year, I overdid the Yoghurt, today a tablespoon. However, before adding, I let the whole mass cool for some twenty minutes to avoid curdling. After adding the Yoghurt, I brought the temperature back up and cooked the Herbs for a further ten minutes.

Time to taste. Oh yes!

Note the line drawn across the page.

This is where so many recipes and video demonstrations fudge reality. Lamb does not cook in twenty minutes. Cooking Lamb in the Masala is going to burn the Masala. The Meat has to be precooked. Today I added leftover Lamb from earlier in the year. The Recipe is here, and yes, I admit, this Lamb was cooked in Onion, Tomatoes, and many of the ingredients I had eschewed today. It’s all about the Sauce, I was confident that my Tomato-rich Masala would dominate.

Time to eat.

I wasn’t making Bread today, so Rice it had to be. For once, my Rice let me down. I ignored the microwave – ding – and did not drain the Rice, it went a bit stodgy.

Foliage smothered the Karahi Gosht with Rice, here we go.

Hector’s Curry tends to turn out tasting like – Hector’s Curry. Finally, the breakthrough, this tasted nothing like I have ever cooked before. The true Desi Masala Flavour was there,  Karahi Palace flashed through my mind. Steady on, Hector. Actually, it was that good. The Spice was far from stressful, the Seasoning a la Hector. The Lamb, thoroughly cooked at a previous time, did come across as though it had only met the Masala, it had. The Flavours from the Lamb were therefore a counterpoint to those from the Masala. The best of both Worlds?

I can see this being repeated soonest. Marg is in Aberdoom, a neighbour became a guinea pig. I’m proud of this – was my justification.

Tinned Tomatoes have formed the base of so much of my cooking. Fresh Tomatoes, skins removed, clearly create a better result. My next Spag Bol may test this. Tins no more? Maybe we’ll have no choice. Sky News report that UK Tomato growers are not going to bother planting them this year due to spiralling energy costs. Maybe it’ll be back to Onion-based Masala next year.

In the meantime, there might be a bit of Karahi cooking in the coming weeks.