The definite highlight of what was an otherwise farcical experience recently at The Ram Sports & Social Club (Crawley) was the Bombay Aloo. And the Hector never had any! Why buy this in a restaurant when it can be easily made at home, and for pennies?
Firstly, trawl through one’s array of Indian cookery books until a decent looking recipe is found. In doing so a recipe for Goan Fish Casserole caught the imagination, but in another book. No Chettinad, anywhere. This would test the range of Spices in Hector’s cupboard. Unusually, neither recipe would call for: Tomato, Chilli Powder, Cardamom, Cloves or Cinnamon.
Bombay Aloo
Without Hector’s usual Spices being called for, this would be a departure from the successful Aloo Tare Ko which has been in these pages for some years.
Potatoes peeled and boiled in Turmeric, the array of Seeds was assembled.
The recipe (below) called for two Dry Red Chillies, the Hector fried three with the Curry Leaves, let’s go totally South Indian.
Finely chopped Onions were added to this and cooked for some ten minutes.
If fresh Coriander was being called for, then surely the stems would add the gritty Texture enjoyed by Hector. The Coriander was cooked in along with the Cumin, Mustard, Fennel, Nigella and Onion Seeds. Poppy Seeds too, because I have some!
At this point, the aromas matched that which had kicked this all off. With the boiled Potatoes stirred in, the mass was left to cool. No covering, to prevent condensation altering the nature of this simple Potato Curry.
The Bombay Aloo was left to sit this afternoon and have the Potato absorb the Flavours.
There was a sneaky Soupçon, not too shabby.
Goan Fish Casserole
Remember that earthenware dish, with a lid, that one could not resist purchasing that day at TK Max? Today was the day it was called into action.
For Monkfish, we have Cod. Most of the cupboard Spices are labelled, however, Amchoor may have been a substitute for Asafoetida.
The Turmeric and Lemon Juice marinade was rubbed into the Cod and set aside until cooking time.
Black Peppercorns, Cumin Seeds and Coriander Seeds were ground. The Ginger and Garlic were added then blitzed with the now powdered Spices creating an aromatic Mash. A Tamarind Soup was duly made from the Paste, different.
Coarsely cut Onion was asked for, Big Onions are not Hector’s thing, but once in a while won’t hurt.
Once fried, they formed the first layer in the earthenware pot.
The Cod was fried in the same Oil, then arranged over the Onions.
The Mash of Spices was fried, same Oil, then the Green Chillies, Seeds left in. 
Adding the Tamarind was a horrible moment, the Coconut Milk made things look better. Should I add the marinade, not clear in the instructions, I decided not to.
Ten minutes in the oven before the uncooked Prawns were added. Another five minutes in the oven.
Check the seasoning – was in the final instruction. I did so, oh dear. The sharp Citrus blast needed addressing. Salt added, somehow the Shorva was tempered, sweeter even. How did that happen? Now presentable, but not as yellow as served in a Curry House, but just as thin. Hector cooks Shorva, wtf?
Had I served this Casserole with Rice, it would have been quite a bland experience, however, the Bombay Aloo made it a meal.
The comparatively Dry nature of the Bombay Aloo complemented the Shorva. The Potato had a much more intense Flavour, Coriander to the fore.
The Big Onions were as feared, redundant. Cauliflower, say, would have been much better. Had there been a Cauliflower in the house, Aloo Gobi could have been today’s creation.
Somehow, Marg had managed to avoid all the Green Chillies. Her customary remark was therefore not made today. Marg cleared her plate:
There was a lovely aroma in the kitchen, with fresh coriander, and I took a good helping of the potatoes which had absorbed the Spices. When I added the thin fish sauce, I enjoyed mashing the potato to soak up another burst of flavour. The fish added flavour, as did the prawns, to a wonderful dish.
Wonderful? Generous, in the extreme. I shall not be making this Goan Fish Casserole again, not potent enough. I also thought this was a waste of Prawns, but then that is my general view regarding Prawn Curry.
Goan Fish Casserole, various
Bombay Aloo by Mridula Baljekar