Pasta or Curry-Heute? Marg has had her Favourite this week, time for some indulgence. Marg ironically was the inspiration by producing an Indian Cookery Book from a bundle upstairs – 50 great curries of india – camilla panjabi. A Fish Curry caught the eye: Coconut, Lime Juice and Tamarind. Hopefully this would Different and not Too Sweet.
The defrosting Masala Fish (courtesy of KRK) was marinated in Lime Juice, Cider Vinegar and Salt. The last time Marg had Cider Vinegar in Hector’s Cooking, she was not amused by the outcome. A Tin of Coconut Milk replaced the listed Fresh Coconut. This was Blended with the Fresh Tomatoes, Garlic Paste and Chopped Ginger. Black Onion Seeds replaced the required Poppy Seeds.
Thereafter the preparation was quite standard, however, Mustard Seeds were Popped in the Vegetable Oil before adding the Frozen Chopped Onions. Mustard seeds? I must make this a standard given the price of Mustard Oil has rocketed in the past twelve months.
Fish and Masala is not enough for Hector, Pak Choi and Mushrooms would be the Interesting Vegetable, they needed using. By this stage I had a good Stir Fry/Masala, I could have stopped at this point and presented a Dry, Flavoursome, but Aggressive Curry. In went the the Blended Coconut/Garlic/Tomatoes/Ginger. It at least looked a decent colour and reduced quite well to a Masala of reasonable consistency. Soup-like initially, it did thicken helped no doubt by the intake of moisture by the Vegetables. The Tamarind should remove any Sweetness. It did! There was no Sweetness at all, but would it suit Marg?
The Fish was added minutes before serving along with some Chopped Coriander. It didn’t look too bad.
That wasn’t too bad – was Marg’s verdict. Initially we found the Fish to be Rubbery, then realised it was the over-cooked Mushrooms. The Fish was fine.
Edible, Tangy, almost Pleasant. I think I’m overdue cooking a – Replica – Dry Lamb Achari featuring Karela, of course.