With Marg having dined out earlier, Hector was left to his own devices. An opperchancity to experiment, see what happens. Inspired by Monday’s visit to Dessi Tadka (München), why not attempt a replica of their glorious Fisch Chettinad?
A piece of Salmon was defrosted, to be added late on in the cooking of the Curry. To start, an assembly of Spices and Herbs.
In order to create the South Indian Smokiness, whole Dry Red Chillies and Dried Prawns were dry fried along with Cloves, Cumin Seeds, Black Onion Seeds and Green Cardamom.
The required burnt aroma was quickly released, get some Oil in before they turned to soot. Unbeknownst at that moment, I probably killed the Curry but adding too much Oil. Garlic & Ginger Paste were stirred in before adding a finely chopped Onion.
After the Onions etc. had been given a good fifteen minutes to soften, one large Tomato, sliced Green Chillies and chopped Coriander were duly added. It didn’t look right, and so a second Tomato went in.
To this, the remaining Spices and Herbs: Curry Leaves, Kasoori Methi, Turmeric, two different Garam Masalas, Kashmiri Chilli Powder and Ground Pomegranate. The latter an ingredient subliminally planted at Dessi Tadka.
Salt, to taste, and taste I did, no chances being taken here.
Too wet, more Coriander was stirred on, followed by some more. This thickened the Masala but still too much Oil. I spooned some out.
There was now so much Herb in this creation that it was heading towards Saag/Palak. The Dry Red Chillies were fished out, no need to have these on the dinner plate.
The chopped Salmon was added, only a few more minutes cooking. This looked a bit miserly.
I had fried some Mushrooms in parallel with the aim of having Mushroom Rice as the accompaniment. A change of mind, in went the cooked Mushrooms.
Serve.
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I have always claimed that I can replicate any Curry – visually. QED.
Marg was on hand to record the big moment.
Edible, no doubting this. Flavour-wise, pleasant, no more, just as well there is no scoring system in Curry-Heute. Despite the Dry Red Chillies and Prawns, there was no sense of Smokiness here, so not a Chettinad. Coriander Stems have always played a crucial role in adding grittiness to the Fisch Chettinad as served at the two München outlets over the years. Today, no grittiness. The Herb-rich Texture certainly had taken it towards Saag/Palak.
My first home-cooked Curry in six months, about time I cooked something special, and follow my own recipes, closely.