With a Scottish Cup semi-final ongoing at Hampden Park, this afternoon was not a good day for a Southside Curry. Instead, a West End favourite: Curry Pot (139 Dumbarton Road, Glasgow G11 6PR).
At 14.30, the Curry Pot sign was illuminated, the sign on the door had yet to be turned to – open. However, one lesson learned in Deutschland over the years, never be afraid to try opening a door. Chef Suriya was busy in the kitchen, as I waited to be noticed, I spotted something new, a small chalk-board on the counter – Weekend Specials. And just how special it was – Monk Fish Tikka Masala (£10.95). A first Fish Curry at Curry Pot. As ever, Mushroom Rice (£4.00) would accompany.
I took my usual spot, the largest of the three tables in this essentially, – Takeaway – venue. A chap came in soon after and ordered Chips & Cheese. He sat at the small table nearest the counter. No interaction, the Hector was watching extra time being played at Hampden. Not a favourable result as it happens. Falkirk will now not be holding back on the final league match of the season against The Famous.
A twenty five minute wait, respectable. Meanwhile, Simrat, Mein Host, entered with supplies.
Good to see you – was part of the exchange. Hector has not been to Curry Pot since the first days of 2026.
Biryani – advertised on the wall, but not in the menu, had been a consideration before the Fish Curry was spotted. It remains to be established just how much more Flavoursome the Biryani could be here. The Mushroom Rice, always impresses. The portion size exactly matches the Hector appetite. Not a grain of Rice would be wasted.
Large pieces of Mushroom, as fresh as this admittedly – Ballast – can be. Nevertheless, Hector regards Mushroom as an Interesting Vegetable. With enough Flavour from the Spiced Rice, almost a meal in its own right.
Monk Fish Tikka Masala
I have not seen this Masala at Curry Pot since my fist visit. Orange, viscous, a hint of Cream, typical of a Tikka Masala, however, back in 2013, it was meant to be a Methi Bhuna.
Four large pieces of Fish were buried in the Masala. Each piece of Fish would be subdivided, sufficient, and fantastic value given the inflated price for any Fish Curry across the UK.
Tangy, the Masala almost took me to Europe, approaching Sweet & Sour. Slivers of Caramelised Onion were encountered. What I took to be a flattened Black Cardamom was set aside along with a whole Clove. Whole Spice, in Curry-Heute, the mark of a Desi Curry. Thus, the fayre at Curry Pot stands out, this is a cut above the Mainstream.
Medium Seasoning, a Spice Level that built steadily, comforting, satisfying.
The Fish, soft but firm, such that its integrity was maintained. Nothing rubbery here. There was even a sense of – Fishiness.
Simrat came out to ask the customary question. Much of the above was related.
Most other Curry Houses use Salmon or Haddock, so Simrat told me – Monkfish has its own taste.
That last statement set me thinking. When having a Fish Curry abroad and there is no declaration as to what the aquatic component might be, the Flavour today is what I have encountered. In terms of a Fish Curry, perhaps what I have come to recognise is actually the distinctive Monkfish?
The debris set aside, back to enjoying my meal. It tasted all the better knowing that in the city centre, this Curry would double the price, and more.
The Bill
£14.45 Today, the Mushroom Rice was charged at £3.50.
The Aftermath
Simrat had joined me at the counter-table. A Naan and Palak was his choice of lunch.