Not for the first time in these pages, the saga is told of Hector being invited to dinner and to bring the food, cooked of course. A change from last week when Marg had me cook – Lasagne – for four – and btw, you won’t want to come, it’ll be all hockey talk.
On the eve of Marg’s favourite festive day, the afternoon was spent preparing all this:
1) Machi Masala, a simple Salmon Curry with added Cream, everyone who has had this has thoroughly enjoyed it.
2) Spicy Rice, elaborate, and adds an extra, possibly – Interesting Vegetable.
3) Aloo Gobi which has been attempted once previously in Curry-Heute, the recipe courtesy of – Cook with Nabeela
With all three requiring Onions, cue the bags of frozen, nay tears. However, they are saturated on defrosting, the water has to be boiled off, and once added to hot Oil, they are a bu**er to turn to pulp.
The Oil, I recently purchased a bottle of Mustard Oil. Mustard Oil reportedly adds more Flavour to the base Masala, but – for external use only – tends to be written on the label. The chaps in Allison Street Street assured me it was safe to cook with. At the time of writing, there have been no reports of a reaction.
As and when I break out the Fish Oil, there is always the sound of doors being firmly closed, windows opened. Had Marg been at home when I started cooking, she would have been into the kitchen to ask – wtf... Today, the horrible, yellow, smelly Mustard Oil / Onion mash had me worried. By the time the Spices went in, the Masala Mash was looking normal, but was it edible? I was not adding the Fish until there had been adjudication. Actually, the Salmon and Mushrooms were not added until the Masala crossed the river.
Marg enthused about the naked Masala, it had a – kick – but was considered to be – not too Spicy for Wendy. There was more to come.
Kashmiri – flaked Almonds and Dried Fruit, can add another Flavour dimension and Texture. Having not opened the jar of flaked Almonds for some years, the contents were decidedly foosty.
Marg was charged was fetching flaked Almonds on her way home along with any fresh Coriander she could lay her hands on. Flaked no, chopped yes. In they went along with the raisins.
Oh no, never again. Flaked Almonds sit on the palate like petals. Ground equals – gritty. This would not do, the Masala had to be decanted to a taller pot, then blended.
To me, the intensity of Flavour, even after the Cream had been added, was beyond anything I have ever been served in a restaurant. Creamy Curry does not have to be – bland.
The Fruit and Nuts must also have played their part.
This was a complex Masala, and was – better than edible.
Across the river, the Mushrooms and Salmon were finally added after the Masala was fully reheated. The final outcome was a seriously viscous Masala, full of Flavour, complemented by the Salmon, the Mushrooms added further – Ballast.
For the garnish, Coriander and a sliced Bullet Chilli, just in case anyone wanted an extra – kick. Marg took this moment to advise me that she didn’t think Wendy likes Coriander.
Machi Masala
For once, no quotes from my fellow diners this evening. Remember the day, why spoil it? Marg and Wendy loved the Salmon, the latter may now be a convert to – Fish Curry. The Spice Level had been pitched well, the Seasoning not intrusive, but this was only a third of what would end up on my plate. I cannot help but mention the cat on the table at the point of serving. After all, there was Fish Curry to be had.
Spicy Rice was part of the Curry Course I attended at Anniesland College back in the mists of time. This has been made sporadically over the years, when something special is called for.
I have never attempted – Biryani – but imagine it must be along similar lines. Another base Masala, this time with Sunflower Oil. With the Rice cooked in, the pot was covered in a damp cloth. Moisture is therefore retained, the Rice does not turn to mush. Chickpeas, never a favourite of mine, but another Vegetable on the plate.
In the end, the Spicy Rice was overwhelmed by the Machi Masala. I had given the health and safety warning, beware of the Cinnamon Bark. Wendy declared her particular enjoyment of Chickpeas.
Spicy Rice
On starting the Aloo Gobi, it became apparent that the ratio of the remaining Onions to the recipe quantity of fresh Tomato, was not in balance. Adding a further Tomato compensated for this. Another base Masala, this one without Garlic or Ginger, I wonder how it turned out so well on attempt #1.
Mushy Aloo Gobi had to be avoided, and so it was raw Cauliflower and Potato which crossed the river.
The recipe stated that the Cauliflower should be added minutes before the Potato. Why so long? Cauliflower usually cooks in next to no time. The Potatoes were par-boiled, a lesson I have learned, the hard way.
Was it the Olive Oil in the Masala? Twenty minutes to cook Cauliflower florets, unheard of.
The Coriander garnish was added, the final flourish.
Aloo Gobi
Peter is not into Vegetables. Tonight, he may well have consumed more than he normally would. He ate his dinner. The discussion re Spice Level was mostly instigated by Marg, who was not able to make her customary declaration. Knowing my audience, the Spice Level was not challenging. Peter did say his lips and upper palate tingled but the Spice had not hit the back of his throat. The Flavours he found to his liking.
There was loads left over. There had easily been enough for six, more. My creations, I never wish to see again once I’ve had them. My Curry, they all come out tasting of Hector’s Curry, maybe it’s a Clydebank thing.