Tonight’s Beef Stroganoff was cancelled when Marg announced that she would be fed elsewhere. Having hardly cooked in recent weeks, the Hector felt the need to get back into the kitchen. There would be Curry-Heute!
A third recipe for a Desi Korma has been secured, it features – Mace – a Spice hitherto unknown in terms of usage, and its cousin – Nutmeg. However, the recipe produces a grand meal and tonight Hector was cooking for one.
A modest slice of Frying Steak was meant to complement a larger slice of Rump, however the latter stayed in the freezer. Leftover Roast Potato, and Hector’s favourite – Ballast – Mushrooms, should provide enough bulk. The basic Curry Recipe was as ever the basis for the Masala, thereafter, it was a case of anything/everything goes. The intended outcome was – Curry a la Hector: a Thick, Herb-rich Masala, and if that means an excess of Oil, so be it.
Whole Spice, always satisfying to unearth whilst eating a Curry. Into the hot Oil and slowly mashing Onions went a huge piece of Cinnamon Bark, diced Ginger, Cloves, both colours of Cardamom, Bay Leaves, Dry Red Chillies, Cumin Seeds, and Onion Seeds. I forgot – Star Anise and decided against Methi Seeds and Peppercorns. Teaspoons of the powdered Spices: Turmeric, Kashmiri Chilli, Garam Masala, and decidedly more Salt followed.
I have a bag of frozen whole Tomatoes which may feature in a future – skins-off Masala. Today, back to tinned Tomatoes and Puree plus the rinse of a near empty jar of Ginger and Garlic Paste.
Time for the Mace. Grated Mace, is this the missing link, the secret to creating that Special Flavour that restaurateurs can attain and the Hector cannot? How does one grate Mace? Next time I’ll grind it.
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Boiling Steak, why not? In a Stroganoff that is in effect what happens. Twenty minutes should suffice before adding the other Solids.
A dollop of Yoghurt, Fresh Coriander and a restrained dessert spoon of Dry Methi went in towards the end of cooking, everything but the kitchen sink. Actually I have many more unlabelled jars, I even know what’s in some of them. Maybe it’s that time to once again throw everything out and start afresh?
Time to serve, there was enough for two portions.
The Oil quickly separated in the karahi, not so attractive if having Bread, today was Rice. The Rice absorbed the Oil, end of.
Marg bought me a new Rice cooker, the results – stodgy Rice. I’ll need to give this more thought, its predecessor never did this.
With the Meat cut small into double figures, there was enough in theory, but the remaining portion should surely have half, so maybe not. The Steak had cooked perfectly, the thirty minutes plus in the Masala had done enough. I like Mushrooms in Curry, so leaving them in lumps always pleases. The Potatoes were simply Ballast, not enough time to absorb. A late night Portion #2 over the coming weekend may be a different story.
The Masala was classic – a la Hector. The Seasoning, tested before serving, was spot on. Consequently, everything else had a chance. How long since I’ve had a full dose of Methi? The Whole Spice set aside as encountered, satisfying. The Spice Level was far from being OTT, in terms of heat, but certainly intense otherwise.
Mace? I do not know what Mace tastes of, but what was apparent, despite being fundamentally a Hector Curry, something had been tempered. Is that what Mace does?
Apart from the Whole Spice, the plate was cleared. Another lesson learned this evening: the clearing of the plate was only managed because I sat at the dining table. When eating from a tray, the appetite quickly wanes.
Having originally been in the mood for Stroganoff, this wasn’t too shabby a Curry.
Methi, man!
