Last night, an advert for Fish Curry at Ambala Pakistani Cuisine (11 Forth St., Glasgow, Scotland, G41 2SP) popped up on a certain social medium. I verified that it would be available this afternoon. Today was sorted.
I arrived at Ambala at 14.10 and was shown to a window table. A few tables were occupied, families. On showing the downloaded graphic, the young waiter shook his head, he knew nothing of this, not on the menu.
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We do Fish smaller than that – he informed me.
With Fish planted in the mind, the Hector was not for backing down. Fish Karahi (£12.99) would have to be, accompanied by a Coriander Naan (£3.50). This Naan is not on the menu and is charged at the same rate as the Garlic Naan.
For the record, prices have not increased since my last visit in November. Only one visit to Ambala in 2022? Poor show, Hector.
The bottle of chilled Tap Water was savoured, no taste of bleach here. It is possible that this may have been a seasonal feature in Glasgow’s water supply.
After an appropriate wait, the food arrived. The Naan was quartered, well fired, puffy at the edges, thinner towards the middle. This was a decent Naan, more on this below.
Fish Karahi
The plate was different, no karahi. The traditional Toppings were present, Coriander and Ginger Strips. What was Fish, what was Masala, I’ve been here before. Fish Karahi has been hit and miss at Ambala over the years. In September 2021, I ended up not paying having sent the Curry back to have the excessive Oil removed.
Today, there was peripheral Oil, seemingly not to excess. The Fish had been, mostly flaked, only three discrete pieces would be observed, the rest a mash of Fish and Masala. In style, this was close to that enjoyed at Kashmir (Bradford), a positive.
Slices of both Red and Green Bullet Chillies had been cooked in, it was no surprise therefore when the – kick – registered. More importantly, I was delighted to taste thus confirm, that the Seasoning had been well pitched. As a consequence, this Fish Karahi tasted! – Fishy!
Initially, I found the Karahi to be moist and wondered if a Vegetable Rice / Biryani might have been the better accompaniment. At the halfway stage of eating the actual Curry, I had eaten more than half of the Naan, time to review my progress.
The remaining Karahi showed less moisture than had been the case at the start. Bread was therefore demonstrated as being appropriate. A Chapatti would have lacked girth, a Paratha too crispy (as typically served here); the Coriander Naan proved to be the ideal accompaniment.
I ate on. The Fish Flavour, coupled with the root Flavours of the Masala, were creating an ideal combination, exactly what the Hector seeks. The Fish was soft and showed no sign of tending towards – rubbery. I would have to identify this Fish, another possibly to add to – Hector’s Guide to Fish in Curry.
Some of the Ginger Strips, now sitting at the base of the plate, had partially cooked. The change in Texture and burst of Flavour added more. The Coriander from both the Naan and the Topping was adding another dimension in Flavour. With three quarters of the Naan eaten, it was time to stop.
Only one Naan? – the waiter had asked at the point of ordering.
No excessive Oil, an acceptable level of moistness that maintained, a variety of Flavours, the Fish playing its role to the full, this was a good day to be at Ambala.
The Bill
£16.49 With plenty of Fish present, good value.
The Aftermath
I asked the chap who took the payment what the Fish was. He sought help, the manager came to the rescue. Bangus (Milkfish) was identified.
On realising that he had not seen me for some time, my lack of visits to Ambala was mentioned. I should be here more often. I congratulated him on the Fish Karahi.
In the course of the day, I contacted Zaheer, Mein Host, directly to enquire about the Fish Curry I had come for.
This one is no good for you because there is bones in it – I was informed.
I can do bones.
How and when I shall experience the advertised Fish Curry remains unresolved. Over to Zaheer.