This midweek Lockdown Curry gives Hector a chance to display more of the Curry-Heute Recipes. This typically mild, creamy, Fish Curry is one of Marg’s favourites.
Frozen chopped Onions were once again employed, fresh Onions are not turning to pulp presently. Smoked, dry red Chillies were used today along with the usable pieces of fresh Coriander left over from the weekend.
Recently purchased Chilli Powder was among the last to go in along with a modest amount of Salt and the Turmeric. Seasoning is not so important given that this Curry is going to be – Creamy.
By preparing the Masala early afternoon, there was plenty of time to let it cool before adding the cream. Curdling was therefore not an issue.
For once I was using Salmon that had not been frozen. For diversity, Mushrooms and Peas were added along with the Fish.
Basmati accompanied along with a defrosted piece of Naan courtesy of DumPukht. Four days in the freezer had done the Naan no favours. We concentrated thereafter on the Rice. 
Machi Masala
This is as Soupy a Curry as Hector will cook. As long as it isn’t sweet, then there is no problem with a Creamy Curry. Today I had not added any dried fruit.
Marg’s first mouthful caught the back of her throat. She managed not to say – Spicy!
Oh, the Chilli Powder. The Spice Level was fierce. This is the Spiciest Curry I have had in ages. Sadly, it was all Chilli, the depth of flavour was not there, just heat. Without the Cream, I wonder if Marg would have managed to eat this Curry?
We both agreed that the Salmon was particularly fresh tasting. This was worth noting.
Marg ate what she had taken from the bowl, no more. The Hector portion was finished with ease.
Beware of the Chilli Powder sold in Sainsbury’s.