Dinner for one – what’s in the freezer? An unusually large portion of leftover, cubed Roast Beef, and Tomatoes which were frozen before the trip to Hellas/Italia. Curry-Heute – and why not? This also gave the opperchancity to try using the Nutmeg and Mace that were purchased a bit since. These new additions were ground together. Bay Leaves, Cloves, Coriander Seeds, Cumin Seeds and Black Cardamom would remain – whole, no Cinnamon. Kashmiri Chilli and Turmeric were the powdered Spices, oh, and some Garam Masala for later.
Finely cut Ginger and Garlic Paste were added to the hot Oil, followed by the Whole Spices.
The halved Tomatoes were then placed in the flat pan and left to cook for some ten minutes. I have previously found the the skins from frozen Tomatoes comes off more easily. Today, a Tomato-based Masala, no Onions, no Chillies.
Thereafter, the Tomatoes were mashed and the powdered Spices stirred in.
The cooked Beef would never have the time to absorb the full Flavours of the Spices/Masala. Hector cooks restaurant style Curry?
Methi, we need Methi!
And some Yoghurt.
Timings: everything so far was as required to create the Masala and see the Oil separate. The lid was put in place, the mix left on a low heat to given the Beef a chance, another ten minutes.
Frozen Coriander was stirred in, a further ten minutes of cooking.
The result was a red-rich Masala with the texture of pulp, does this define – Karahi?
Finally, the first tasting – Salt, a la Hector.
Basmati was the accompaniment. No Interesting Vegetable, had there not been so much Meat, I would have considered Potato.
The thick Tomato-based Masala Mash was something to be proud of. The Hector is getting better at achieving this. The Seasoning was well pitched, of course. The Spice Level was not overly demanding, this Curry was not about – heat – but trying to create something that differed from the Hector norm.
Nutmeg never mind Mace, are unknowns. I couldn’t tell what the individual Flavour of each is. What I had achieved today was significantly different in Flavour. Instinct had told me to leave out Cinnamon, consequently the first Spice I could identify was Clove. Clove, which identifies many a Manchester Curry. The Herbs further added to – the familiar. Behind this was the new.
Yes, I could get used to this. Whatever I cook typically tastes like a Hector Curry. Every local Takeaway tastes like a Clydebank Curry. Something different, and enjoyable, at last.
The negatives
Once I started eating the Beef I remembered this was from a joint that was particularly tough. Today, a mammoth amount of chewing. Mammoth might have been more tender. No Interesting Vegetable, how lazy.