Manchester – Kabana – Hector creates a “Fish Karahi” – and it goes up to “11”

Day #4 in Manchester, if anyone thinks these trips are not demanding, then read the previous posts. After an explicable 38 hours without Curry, Hector arrived at a quiet Kabana (22 Back Turner St., Northern Quarter, Manchester M4 1FR England) at 14.00, the lunchtime rush was over. What to have?

It would have been easy to simply once again have the consistently wonderful Karahi Lamb. From the depths of the imagination came:

Rizwan, I fancy some Fish (£4.80), with sauce, on Rice (£1.50)?

I can do that – was the positive reply.

I took a seat mid-room, a handful of solo diners occupied other tables. As ever, they would be recycled, there was the usual steady stream of Takeaway customers. Where does the Curry go, back to the office?

It was back in 2016 when I had my first experience of the Fried Fish at Kabana. Then, Rizwan described it as being typically served with Salad. I asked for Rice too, as Ballast, plus some Sauce, for moisture. As much as it was enjoyed, even to the point of – recommendation – surprisingly, I have not had the Fish at Kabana since.

Today, Hector was having – the works – and more, as events would transpire.

Fried Fish on Rice, with Salad, minimal Masala

A large piece of Coley (I asked) in Batter sat atop the Rice. Around the periphery was Salad (£0.50), Spiced Onions and Raita. The light coloured Masala, less than in 2017, had come from the Mixed Veg pot, I assumed. There’s more.

The three pots were brought to the table, Hector would have his – foliage – sliced Green Chillies, Diced Ginger and abundant Coriander.

Before I had the opperchancity to tuck in, the proceedings were interrupted. Mags sat down with Rice and Three. Not Hector’s thing, and today, no review or comments.

Rice and Three

With Hector’s plate fully dressed, it was time.

The Fish was impressively – Thick – Cod is what I believed at the time, Scottish Haddock ain’t like this. The Fish retained its integrity but broke up into flakes easily with the fork. This was a Texture I really liked.

Size matters, and this was a satisfyingly large piece of Fish. One couldn’t help but think back to the insulting portion served recently at Travancore (Aberdeen). The Coley had retained it moistness, which was complemented by the Raita and wet Salad Vegetables. The Batter was suitably Spiced and gave off plenty of Flavour as did, wait for it – the Coley itself! Fish that tastes of Fish, not to be taken for granted.

Bursting with Flavour – was noted, but as I realised last time, this was not a Fish Curry. What to do?

More Masala was required, significantly more. The light coloured Masalas from the Mixed Veg or Chicken would not guarantee the impact I sought. There was only one thing for it, Hector approached the counter once more:

Rizwan, can I have a bowl of Masala from the (boneless) Karahi Lamb, please?

Moments later this was being poured over the Fish & Rice. This creation now looked like – Curry.

The Masala gave a boost of heat to the contents of the plate. The Spice Level was also increased, and this was after I had been tackling the Green Chillies. This was a definite – Wow! – moment, the best of both worlds.

The intensity of Flavour from the Fish had not diminished, the (Lamb) Masala simply turned it up a notch, to – eleven!

The next ten minutes or so was Curry Heaven. I could eat the Karahi Lamb (on-the-bone) here every day, finally, I have an alternative. Fish in a Meat infused Masala, they’ll throw Hector out The Brownies for this.

As happens here occasionally, I was beaten by the quantity of Rice.

If permitted, I shall certainly be having this again. Alternatively, Rizwan may accept the challenge and produce a comparable Fish Karahi. With – Curry – this good, who needs Lamb?

The Bill

£8.30    Worth every penny.

The Aftermath

Quality Fish Curry is so hard to get, your Fish was wonderful – I assured Rizwan.

It was at this point I was told that the Fish was – Coley.

Coley, sources say, is a member of the Pollock family, or Saithe in Scotland. Saithe, is the only Fish I have ever caught (Islay, 1976), unless Curryspondent Neil knows differently. Saithe, I encountered in Oranienburg as Rotbarschfilet (Coal Fish) and found it to be particularly tasty, a pity about the rest of the Curry.

I have found a contradictory source which claims that Coley is a cousin of Cod – a cheaper substitute. I have never been a fan of Cod, as cooked by Mother, the Texture of Coley way better. This I shall be enquiring about in future at Asian grocers.