Firstly take some leftover Namkeen Karahi…
Marg’s leftovers from our visit to Namak Mandi last Saturday had been frozen then defrosted, it was time to use or chuck. No way was the latter happening, Hector had a cunning plan.
A Chef told me how to make a Punjabi Tomato-based Masala a couple of years ago, I was virtually sworn to secrecy. However, in the last ten days the method has gone into the public domain, so here we go. Blending turns Fresh Tomatoes – White – as I discovered some time ago. Finely Chopped, with a Tin of Chopped Tomatoes in reserve was the plan for this evening.
I needed Green Chillies, both types, plus Bread to accompany, this is not a Curry for Rice. A midnight raid on ASDA proved to be very fruitful, a big bag of Spinach for another time plus an Interesting Bread – Tomato and Garlic Flatbread, a first.
The Five Fresh Tomatoes, Garlic, and Ginger went into the Karahi, it was strange not having Onions. More Chopped Green Chillies (the thin ones) than I would ever have got away with if Marg was having some, was the final Vegetable. Salt and Coarsely Ground Black Pepper were the only other additions at this stage to maintain the tradition.
The Steamy
Through the condensation it should be possible to see how simple this Masala is to make. On a high heat to kick things off, and a low heat thereafter, it was astonishing to watch the Masala Mash form so quickly before my eyes. The leftover Namkeen Karahi and a large pinch of Fresh Coriander went in eight minutes before serving. I know it was eight minutes, this was how long it was recommended to heat the Flatbread.
As I transferred this fine Punjabi Karahi the Oily residue and Juice from the Tomatoes was already forming at the base of the Meat and Masala, why did I put this on a plate when there is a cupboard full of serving karahi? The Garnish went on, Chopped Large Green Chillies and Fresh Coriander.
The Flatbread came out of the oven, it was Light, Thick, Soft, better than I had anticipated. The Tomato content was the perfect accompaniment, the Garlic not intrusive. This I shall be buying again, and it can be cooked from frozen, better than any shop Naan I have found.
How many Chillies?
In all, possibly ten. This was uncharted territory for Hector.
The Namkeen Lamb element of this creation was already – Spicy. It was obvious the plan had worked, the leftovers were truly revitalised. The Seasoning was exactly as I would have any Curry, well pronounced, not excessive. I’ll mention the Flatbread again, this worked so well. Hector was in hog heaven, probably the Spiciest Curry I have ever cooked and eaten, yet there was Flavour. More Chillies, anyone?
Zero Hour
To make this Masala with uncooked Meat would be a different matter altogether. The Masala would burn if one tried to cook Lamb from scratch. It’s all a learning process. I suggest one precooks Lamb in a pressure cooker with Garam Masala. Chicken? Chicken Thighs, on-the-bone, would cook in minutes in the Masala. I am tempted to lower my standards and use Chicken, but then (marinated) Pork would also cook quickly, as would an array of Vegetables.
Cumin Seeds, Cardamom and Cinnamon Bark would add further Diversity of Flavour. This may be the wrong path, time will tell, so will Curry-Heute.
The next time I have to knock out a Midnight Snack for a stay-over guest, achtung!