There was a half kilo of brown Turkey Meat needing cooked, and nobody else to cook for. It may have been a year past its – best before – but being a packet of dry ingredients, well, why not? It was time to use up one of two remaining Curry Kits from Rafi’s Spicebox (17 Goodramgate, York YO1 7LW England).
Kashmiri, a recipe has been posted in these pages for many a year, a deluxe Korma as I see it. Added Grapes and Almonds giving the Diversity. For the kit, a full kilo of solids was recommended, Cauliflower and Mushrooms made up the extra bulk.
Four Tomatoes were the only fresh ingredients required to prepare the Masala. The two tablespoons of Tomato Puree seemed excessive, normally a squirt is all the Hector ever adds to a Masala. The instructions stated 300ml of Water, well worked out.
With the Turkey, Cauliflower and Mushrooms added, the ratio of Meat to Masala looked decent. At the risk of turning the Cauliflower to pulp, I gave the lot a good half hour on the hob.
Oh, a lid was required so the wok was changed halfway through cooking. Read the instructions to the end before cooking, who ever does that? Season to taste, for once Hector was conservative.
With a sensible quantity of Basmati cooked in the microwave, all was set.
Feel-Murgh Gobi Khumbi Kashmiri
We all know that in Urdu, Turkey translates as a variant of Chicken. Brown Turkey Meat is way more absorbent than Chicken, though not having been in the Masala for that long, the limitations of a quick Curry were exposed. There was a definite packet taste, but to be fair, the ingredients had been in the polythene for some eighteen months.
The brown Masala was decidedly – gloopy. Was there Gelatine in the mix? The Spice Level impressed, a good – kick – but I have to accept responsibility for the Seasoning not being quite there. There was no sense of Coconut, and certainly no sign of Grapes. Bay Leaves were the only whole Spices visible.
The Cauliflower had maintained its integrity, actually I was surprised how firm it was, whereas, the Mushrooms were well soft. Usually I would add the Mushrooms towards the end with Coriander, Methi etc, not today, try and stick to the instructions.
Cinnamon and Clove came across once I got beyond the – packet taste. Pleasant, a quick meal, but where was the Oil to soften the dried Onions? The lack of added Oil intrigues.
Feeds 4 – 6? Not in Hector’s House. There’s half left for tomorrow. Let’s see what more Salt and lying overnight achieves…
Day 2
Even before reheating, the Masala looks way more appealing. Now we have an even better ratio of Meat to Masala, a Dry Curry.
Two Black Cardamom and a piece of Cinnamon Bark were revealed along with further Bay Leaves and presumably Curry Leaves. The Whole Spices did not give themselves up yesterday. Having sat in the Masala overnight, the Turkey was way more full of Flavour. The extra Seasoning certainly helped.
The lesson learned: the Curry Kit may initially feel quick to employ, but leaving it to rest brings better results. So why bother when having invested this amount of time, one could just have easily prepared this Curry from scratch? And have fresh Grapes!
There’s still a Rogan Josh Kit in the cupboard. Tune in this time next year.