Craig and Lesley’s invitation for dinner in Helensburgh, with Hector cooking of course, has effectively been in place, for years. We all know why it has taken so long to fix the date. Usually when one receives a dinner invitation, the host cooks. However, Hector feeding Carnoustie is well documented in these pages. At least tonight was dinner for four, not eight plus.
The venue was Burnbrae, where, in the early years of Curry-Heute, Hector taught the school leavers how to make Curry. It was Craig and Lesley who ran – Life After Lomond – and they took part. In the spirit of giving one more Curry lesson, it was agreed that I would – teach – the making of a Tomato-based Fish Karahi in situ and bring a prepared Lamb Curry.
I have been keen to make a Namkeen Karahi for some time. Having studied many recipes online, some contain neither Tomato or Onions. As I was faced with preparing a Tomato-based Masala later, I decided to go with Onions. House of Sher was visited on Wednesday, a kilo and a half of Lamb was purchased along with frozen Tilapia, and other fresh Herbs & Spices. Today was a long day of cooking.
Namkeen Karahi, basically, nothing – red – goes in. Salt and Pepper, various, are the key ingredients, Sources include Cumin Seeds and Poppy Seeds, I went with these. Both finger Chillies and Bullet Chillies would add a further – kick.
Being a special occasion, I opted for Ghee over Oil, the Lamb, on-the-bone, was browned in the melted Ghee then Ginger and Garlic Pastes were stirred through along with the Salt. Already, the Meat was releasing moisture.
The roughly cut huge Onion was added, and left to cook for a few minutes. Meanwhile, the Cumin Seeds and Black Peppercorns were ground simultaneously. This mix was then added along with White Pepper, Coarse Black Pepper and the Poppy Seeds. Nothing – red – hence the term – White Karahi.
Slow, patient, cooking is the key to success I have ascertained. What resembled a Lamb Stew at 14.00 had dramatically changed by 17.00. The quantity of moisture released took me by surprise, yet no liquid was added. Two hours on the lowest gas setting, stirring every twenty minutes or so, the lid on, and I was left with a wetter Curry than I hoped to present. The Chillies were stirred in, then some Yoghurt. Again, the inclusion of Yoghurt is debatable, being – white – this felt appropriate. Even with the lid off for the final hour, still on a low gas, the level of moisture was retained. However, all signs of the Onion had vanished other than the Masala having acquired a decent viscosity, This was not – Shorva.
Namkeen Karahi
After the full three hours of simmering it was time to taste.
Oh yes!
The Meat had already fallen off the bone whilst stirring. After three hours it was decidedly – melt in the mouth Tender. As for the Flavour, this was exactly what was desired at the outset. Peppery! – with a true depth of Flavour. The Spice Level was pitched well for the intended audience, Marg, at least, should love this.
The – Namkeen Karahi Recipe – is posted based on 1kg of Meat. Proud as the Hector is of this creation, it comes with a caveat.
The Karahi was left to cool for an hour then decanted to a plastic tub for transportation. It was some three hours later when the Namkeen Karahi was placed on the hob for reheating. Had it been possible, I would be asking – who substituted this for my Curry?
Earlier I had made the decision not to force this into becoming a Dry Karahi, but the moisture had gone regardless. The lengthy reheating was doing no favours, the Karahi just became drier and drier such that it resembled a Saag/Palak.
Rather than add the Coriander as a garnish I decided to go for it, this was cooked in. Finally, I had to add Water, else all would have been burnt. What went on the plate bore no resemblance to what I had cooked this afternoon. Perhaps this is another feature which differentiates – Karahi – from – Curry?
Whilst the Lamb was slowly cooking, the Spices were prepared for the Fish Karahi. Despite having made a Tomato-based Masala previously, the Spices not included stand out. Sources suggest Fish should not be left to marinade for too long, an hour being ideal. It was some three hours before cooking #2 was underway, the delay was due to the amount of time to have Naan delivered in Helensburgh.
Two work stations were set up, Marg was my assistant, Lesley would be on Craig’s team, a competition? Craig and Lesley had provided the Tomatoes, twenty four were asked for, only eighteen in total could be sourced in Helensburgh. Something is afoot, no Tomatoes in our supermarkets?
One assumes that when halving a Tomato, one cuts through the stem scar. For the purposes of removing the skin, it feels more logical to cut at right angles to the stem scar. Last time, the skins came off without having to turn over the Tomatoes, tonight not so. This took way longer than envisaged, meanwhile the reheating Namkeen Karahi was suffering.
The full – Fish Karahi Recipe – is posted, and so the few Spices went in once the Tomatoes had disintegrated to a pulp. In time, and with lots of stirring, the pulp became a rich Masala. The final touches: adding the Methi, Yoghurt, then cooking in the Coriander and Garam Masala. Thus the desired Masala was created. Laborious in terms of the removal of the Tomato skins and stirring, but with relatively few ingredients.
Marg was charged with cutting up the Tilapia. Her concept of – bite-size – was smaller than mine. The contents of Craig’s pot had a different hue, down to the shape of the pot and the lighting. It was agreed that we would test both, and so portions from each pot were arranged on the plate.
As it happens, both Fish Karahi tasted the same. Fish Karahi, Hector’s – Holy Grail – in terms of Curry. Around the table the noises were positive. The extent to which this was – politeness – can never be established. Lesley noted the Citrus, so the Marinade had worked.
Fish Karahi
A chunkier Fish would have made the experience even grander, Tilapia seemed a bit thin. All but a Soupçon of the Fish Karahi in both pots remained at the end of the meal. This was meant to be a – Side – to the main event, the Namkeen Karahi.
Foreground: Namkeen Karahi – Background: Fish Karahi
Marg declared the Namkeen Karahi to be – Peppery. Again, positive comments, however, the Hector was less than impressed. Adding Water should never have been required. Cooking in the Coriander had felt the way ahead.. This was simply not the wonderful Karahi I had cooked earlier. This was – decent – in no way outstanding. Cook and serve immediately – the lesson learned.
