Akbar’s Glasgow – Hector is becoming a Regular…

Posted on November 24, 2012 by Hector

Evenings out with Alan and Tracy are examples of synchronisation, getting four Diaries to surrender a mutual date takes months of planning. Tracy was declared unfit to travel and was an eleventh hour call off. This left Alan to entertain Marg and Hector. It is the countdown to Alan’s first trip to München. He will take the Capital of Bayern in his stride, he is not there to drink Bier, he doesn’t. He has been programmed exactly where to go for the finest of Curry Experiences – Indian Mango. However his motivation is therefore the strangest of all Migratory Pull Factors, – Motörhead!

Akbar’s (573-581 Sauchiehall Street, Charing Cross, Glasgow G3 7PQ) will be a new experience for Alan, Marg has not been since Hector’s second visit when very average food was presented. Tonight Hector was determined to break away from the now tried, tested and passed with flying colours – Roshan Lal. Alan would be trying this excellent Bradford-style Curry on my recommendation.

The booking was for 18.30, we were punctual but were still asked to wait some moments at the bar. Mein Host acknowledged the Hector as he led a group to their table. He was straight back – Your first Drinks are On-The-House! Now this was thoroughly appreciated. Cider is Alan’s Tipple, it is on sale in 330ml Bottles at a whopping £3.00 a bottle, a pint (sic) therefore costs, let me see 2 x £3.00 = £6.00! The normal Cider Bill is usually more than the cost of an individual Curry. Hector stuck to his preferred Sparkling Water, Marg her Soft Fruity Drink of choice. This encounter also gave me the opperchancity to ask Mein Host (whose name I must clarify) to recommend a dish that would be true to the Bradford-style but not be Roshan Lal. The Lamb Karahi – Desi-style would be that dish.

Sohail, our Waiter from last week was again appointed to look after us this evening. I assured Alan and Marg that he would indeed look after us, this is the Akbar’s way…

Marg surprised me by ordering the Fish Karahi. She insisted we have the Poppadoms and Dips. Having enjoyed the Lamb Chops last time I had to have more. Alan was up for this too. Three Chapattis and One Garlic and Coriander Nan were the Accompaniments.

Sohail read back our order to ensure he had everything recorded with precision. Everything was ordered Desi-style, In the Asian Style – the language of securing Top Nosh at Akbar’s.

The Lamb Chops came in less time than anticipated. Sohail had quoted their ETA, we were too engrossed to worry about how many minutes had passed. The Lamb Chops were wonderful – Seriously Spicy, and this time Durch! – Cooked Through! Alan shared his portion with Marg, share? What’s that then? Marg appreciated the bits of accompanying Salad that came her way. This included Olives, nice touch. A Chap in Chef’s outfit brought plates and another Salad, we were eating non-stop.

Again the wait for the Mains did not feel long, but we had been here over an hour by this time. More Cider had been ordered in the interim. The Kitchen Army brought the Food, Sohail ensured all was correct.

The Lamb Karahi Desi is the Driest Curry I have ever been served in Glasgow. The Oil had all been dabbed off as they demonstrated when I had my Kitchen encounter here in Visit #3. This was Curry in the true Bradford-style. The Kick was superb, a real joy of a dish. The Lamb was cut in very small pieces again a la Bradford. Tenderness was guaranteed. I could eat this every day.

Alan had to endure the embarrassment of owning up to the Nan served on its Skewer.

This does save a lot of table space, but it is a gimmick. He did not find the Curry to be Spiced enough. It was definitely a Desi-style dish, but was lacking the expected Kick. Later Alan would describe this Curry as the least impressive of the New-Found Venues I have taken him to over the last few years. He will definitely be back, with Tracy, but knows he will have to ask for Medium with a Kick to ensure satisfaction. Maybe I shall be invited to be the Co-diner?

Marg’s Fish Karahi was served differently from how she is used to – Hector-style – with the Fish intact. The Fish was flaked and appeared mixed through the Masala. The dish was on the Spicy-side for Marg but she ate her fill. This meant Alan and I were able to sample – this is sharing… It was good to experience another Akbar’s dish. This would make an excellent Lunchtime Curry, but Akbar’s is not open at Lunchtime – YET!!??

VDT

Alan ordered an Espresso and Marg a Cappuccino. Hector had spun his solitary Sparkling Water over the length of the visit, time to work up a thirst.

The Bill

Sohail brought the Bill. £48.30. Over £10.00 had been removed for the first drinks. The Coffees were On-The-House too. The Tip was more than double the norm. Nice to be nice.

The Aftermath

We made our exit and went on to the Glasgow CAMRA Pub-of-the-Year – The State Bar. Loud music drove us across the road to Hengler’s Circus where the pleasure of Hawkshead (Staveley, Cumbria) Five Hops awaited.

Two visits to The Village and Akbar’s in recent weeks. Hari must be missing me. Shkoor will understand.

 

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The Shenaz, still going after 45 years…

Posted on November 23, 2012 by Hector

This evening was Dr. Rick’s choice of venue, it was written. However Hector admits to steering his choice through less than subliminal means. Realising last Saturday how few Glasgow Curry Houses are open in the  mid-afternoon, the feeling that the Shenaz always appears to be open, came to mind – must have another visit. It was also about time it moved up the Hierarchy in the Curry-Heute Website to Recommended. Jonathan and Hector had many a meal here before this humble Blog began, so the number of visits is well above that which is recorded. Dr. Rick knew he had never been here and so contacted Hector suggesting we visit The Shenaz, fish in a barrel. Dr. Stan was puzzled, not my normal choice of restaurant he suggested.

The Shenaz (17 Granville Street, Glasgow, G3 7EE) is one of Glasgow’s oldest Curry Houses and one of the Charing Cross Cluster. Hector has always had good experiences at this venue, it deserves more attention.

The was a pre-Curry rendezvous at the Bon Accord, haven’t been there for a while either. The Two Doctors were in situ, a swift Ale preceded the exit through the back door towards Granville Street. A charming welcome awaited us a the door where the Greeter took our coats. We were sat adjacent to the table the previous reports have been made from. We were still in time for the Pre-Theatre Menu, but as ever we desired the Full Bhuna.

I had recommended to Dr. Rick the Lahori Gosht (on-the-bone) which was outstanding when last sampled, this was to be our choice. When the Waiter approached to take our order I asked if the Lahori Gosht would still be as good as it was eighteen months ago. The Shenaz hasn’t changed in forty five years he assured me. Curry-Hoot – he remarked, Dr. Rick was straight in with the correct pronunciation – Hoy-teh. It was good to be recognised given how few visits I have made under the Hector Moniker.

Dr. Stan, as ever, had to be different. The Special Beef was his choice – Topside Beef in a Strong Sauce with Methi. Ah, Methi. Six Chapattis (£1.20) were the Accompaniments. We declined all other distractions – We have too much respect for the Curry, I assured the Waiter.

The wait was not a long one. This suggested that the classic three-pot system was in operation. We had been asked on entry if we had a reservation. There were about a dozen Fellow Diners. This is the busiest I have ever seen this place, I tend to be very early or in the bad old days, very late. With a full drinks license, no doubt many more would come. The Takeaway business appeared to be steady too. Given the choice of venues in the neighbourhood, this would not be people taking the easy option of going to their closest Curry-House, surely?

Described as having a Bhoona Sauce, the Lahori Gosht was definitely more runny than that serve last time, and even then I had hoped for something thicker. The Tomato content was also to the fore. This Curry looked like a Rogan Josh and thanks to the large pieces of Onion and Tomato this was the flavour that came to mind with conviction as I ate. There was a tremendous Kick too. The Lamb was very well presented, cooked to perfection. The Bone content was not excessive. This was still a very enjoyable Curry but was nothing like that served eighteen months ago. Yes, I do remember tastes.

The Chapattis were served in two Baskets of Three.  Large, and sufficient, they did their job.

Dr. Rick anticipated his moment – Spicier than Akbar’s, with a delicious on-the-bone taste, enough bones to show care had been taken, but not too many. Time for him to order his Salt Lassi.

Now Dr. Stan’s Special Beef had already caused a stir. It was clearly Methi-rich, enough to make Hector want to order it. Dr. Stan related that it took time for the flavour to emerge, but then it was lingering. The Beef was praised for being tender. As ever, the Complementary tidbits had been placed on the table.

Not one of us touched the Onion Chutney, Tomato, Coconut or Pineapple.

The Bill

£44.30. This included a total of four soft drinks.

The Aftermath

Dr. Rick announced that he is heading back to Cern (Route de Meyrin 385, 1217, Meyrin, Switzerland). Portions served up there tend towards the sub-atomic. Will Dr. Stan choose next Friday’s venue or wait until the Man from Bradford arrives on Saturday?

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Lamb Curry – Vindaloo – Methi – Achari – the lot!

Posted on November 21, 2012 by Hector

Having watched further episodes of Madhur Jaffrey’s Tour of Britain  Hector has reached two conclusions:

1)  The Scottish Programme was terrible, Haggis indeed.  What about featuring some of our Wonderful Glasgow Curry Houses?

2)  It doesn’t mater what you do once you get the Onions, Ginger and Garlic underway.

I knew the second fact already but thought it was worth re-enforcing.  Tonight Hector has taken from the fridge – Mutton which has been marinaded overnight in home-ground Garam Masala, Yoghurt and Vinegars – both Balsamic and Cider.

Yesterday, on a visit to KRK (Woodlands Rd. Glasgow) I purchased fresh Karela, Green Chillies, Okra, Methi and Coriander.  They are all going in.  Some Lime Pickle will be added too, plus Mushrooms.  Overkill?  I hope so!

The Recipe is per the Masala preparation in the Recipes above.  A Half Jar of Lime Pickle was added 45 minutes before serving.  The Mass Of Green Vegetables was added fifteen minutes before the end.

Marg’s first comment was on the Citrus flavour, so was her second.  Having kept the Chilli Powder to a minimum even the addition of three Green Chillies did not make the dish explosive, but then Lime can take the Sting out of a Curry.  The Mutton had been cooked for the best part of two hours and was suitably tender.  To describe the dish as Dry and Thick would be modest, it was just how I like it.  The combination of Karela and Lime Pickle gave a Dry-Bitterness which was remarkable, maybe less than half a jar next time.

 

This is the first Lamb Curry of sorts I have cooked in months, it could become a weekly event.

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A Return to Mama’s Rasoi

Posted on November 17, 2012 by Hector

After a superb Curry-Heute at Akbar’s last evening, Hector was in the mood for something more traditional in the world of Curry. It is over a year since I first visited Mama’s Rasoi (82 Howard Street, Glasgow, Glasgow, G1 4EE). Located at the rear of the St. Enoch Centre it is easy to miss, yet in discussion with friends everyone appears to know of its existence, perhaps more people should try it?

The Festive Season must be upon us judging by the activity in St. Enoch’s Square, no Köln for Hector this year. Call this a Market?

I was the only customer mid-afternoon and was shown to the smallest table at the rear of the premises. Were they expecting the imminent arrival of a Bus Tour? The Charming Waitress offered me the Tea-Time Specials Menu and the A La Carte. The latter was selected.

Gone is the Laminated Menu with its minimalist choice, there were a dozen Lamb dishes to choose from. The price of each dish was appreciably more than the Tapas sized servings of last year. The Lamb Pardeshi became my focus. Cooked with three leaves – Spinach, Fenugreek (Methi) and Mustard leaves this must be packed full of flavour. I asked for it to be served thick and as dry as possible. Given that the expected Masala would be Puréed Leaves it should be thick, and not Soup. I was almost tempted to try the Mushroom Pulao Rice but in the end stayed traditional and ordered two Chapattis (£1.25).

The Sparkling Water was £2.50 a bottle, a bit pricey, but the Menu did state clearly that 500ml would be the bottle size.

The delivered Bottle was only 330ml, a disappointment I was looking forward to the Half-Litre. During the wait I had time to read my own review from the last visit. Where was Jack, was JD still the Chef?

The Waitress brought my Curry and Chapattis. The Curry looked delightfully dark and thick. I was immediately asked if this was up to my level of expectation, I assured her it was. The first Dip revealed the Spinach, fortunately this was balanced by the Methi and Mustard Leaves. It is too easy to let the Spinach takeover, I know, when I cook a Palak this is what happens.

More Seasoning may have given the dish a bit more Oomph, it was not Karrah! The Lamb however was excellent, incredibly tender and there was plenty of it. Some I ate on the Chapattis, some straight. This Curry was certainly enjoyed.

The Waitress came over once more to check on my progress. I asked after Jack and was told he had gone. JD was still in the Kitchen so the changes have not been too radical.

The Bill

£13.75. Rather cheekily the 330ml Sparkling Water had been charged at the price of the 500ml Bottle, mmm.

The Aftermath

I presented my Calling Card to the Waitress who headed over to the Kitchen Hatch. The Chef, JD, immediately recognised me as Mr. Hector. He had guessed it was me earlier when his Son had spotted me taking Photographs. Your Mother was here! he told me, yes indeed she was.

We had a pleasant chat about the expanded Menu, I told him I had never understood why they had such an extensive Takeaway Menu and a Minimalist Sit-in Menu. This has clearly been rectified. JD told he has further plans to expand the Menu, 3ft Dosas will be available soon. Hector will be back, the Nimbu Kaalimirch Ka Lamb sound very tempting, Black Pepper and Lemon Juice feature prominently in this dish.  This could be stunning.

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Akbar’s – 8 out of 10

Posted on November 16, 2012 by Hector

Hopefully with Hector’s calendar free of Weekend Trips until the end of the year and Dr. Rick based in Glasgow for the foreseeable, we shall both be able to keep Dr. Stan company for the Ritual Friday Night Curry-Heute.  Having found the Higgs-Boson, Dr. Rick can now turn his attention to discovering the Perfect Curry.

The 17.45 rendezvous was at Akbar’s (573-581 Sauchiehall Street G3 7PQ), a booking had been made as we have seen this venue fill rapidly early evening.

Mein Host greeted me on entry; I had not seen him since the Awards Evening back in June.  It is also some six months since Hector last set foot in these premises.  The draw of a Bradford Curry on my doorstep has been tempered by Trips to Bradford and an acceptance that Glasgow Curry does indeed hold its own as my  Homepage claims.

Our Waiter for this evening was Sohail, this is how Akbar’s operates; he would indeed look after us for unbelievably, the next two hours.

Having arrived last, The Two Doctors had already agreed that Starters would be in vogue for a change.  Well, no Half-Kilos were on offer.  Lamb Chops for Dr. Rick and Hector, Dr. Stan as ever ordered his favourite Sikh Kebab.  We declined Poppadoms, twice.  Soft drinks as ever would be sufficient; Robin would advise us in due course where the Ale was at.  Sohail advised us that the Starters would be fifteen minutes.  Again, this is what they do at Akbar’s.

Hector has yet to break away from the Ritual Order – the Roshan Lal (without).  Dr. Rick on his first visit followed suit whilst Dr. Stan, contrary as ever ordered the Roshan Lal as printed on the Menu.  Six Chapattis would be the Sundry Items.  Mein Host appeared to ensure that Sohail would record the order – In the Asian Style, nothing bland for us!

By now Sohail had been told that Hector was in the building, fame at last? He was keen to find out what Curry-Heute was all about and as it transpired get his photo published – here is Sohail, a very well spoken and intelligent young man.  He gave us the Party Prose, telling us how Akbars see their Market niche and accept that Mother India are catering for a higher end of the Market (he thinks?).

The Lamb Chops were four in number and accompanied by a Salad with Onion and Black Olives, impressive.  The Chops were delightfully Black on the outside and still a bit Pink on the inside.  Yvonne would later tell me that this is how they should be served, Hector likes his meat cooked through – Durch!  Still they were superb!  Dr. Stan enjoyed his Pair of Sikh kebabs, he was more than satisfied.

Sohail then advised that the Curry would be another ten minutes, time to let us digest the impressive Starters.

One Waiter does not bring the food, an entire Posse appeared bearing gifts.   Four Chapattis were brought at first, the rest as a fresh top-up.  And so we ate.

The Bradford Curry Taste was there, the Roshan Lal was not as Salty as on my first visits and so the Flavours were not so in-your-face.  Still there was nothing but pleasure to be extracted from this dish.  The Lamb was cut in small pieces, in the Bradford Style, the Portion was Bountiful.  The Masala was Minimal and Thick as it should be.  As ever there was little talk whilst the men were eating.  Sohail came over to check all was well, a Salt Lassi was ordered by our American guest.

Dr. Rick was silent for a few moments as he selected his words carefully – Well prepared, good blending of Spices, not overpowering the flavour of the Lamb.  Dr. Stan’s verdict – I concur.

Sohail asked for a score out of ten.  I gave it 8, Dr. Rick thought 9. Nein?  I prefer not to do this and hope it does not become the norm.  The Curry had the Wow-Factor, this is enough praise from Hector.  Sohail asked how it compared to Mother India.  I don’t go there!  Dr. Rick told him to read the Blog to find out why.  Nice one!  I advised our Young Waiter that Mother India is not the competition, Café Salma is a few doors away, and the Punjabi Charing Cross is around the corner.  There lies outstanding Glasgow Curry with the Service to match!

We were offered Complimentary Tea or Coffee by our eager Waiter.  I declined, why taint the wonderful sensations the Palate was still enjoying?  The Two Doctors accepted.

The Bill

£53.95.  With Starters, this is well within acceptable parameters.

The Aftermath

We were escorted off the premises in the best of all ways, and issued with Menus.  I fully intend to return soon and break away from the trap that is the Roshan Lal, after all there is an extensive Desi section.

Lost in Translation

In the course of our chatter, Dr. Rick was describing the poverty of Curry served in Partick.  He considered Kelvinhaugh and mentioned the Ashoka and Topless.  I wondered what he knew that I did not.  Later at the Laurieston he was describing another Topless Venue to The Chaps.  Ah, Tapas!

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Homemade Butter Chicken, with a little help from Yadgar

Posted on November 13, 2012 by Hector

The new TV series presented by Madhur Jaffrey has inspired Hector to make another attempt at Butter Chicken.  The last time I followed an online recipe, the result was disappointing.  Butter Chicken served at Mother India’s Cafe is Marg’s favourite Curry, so the Recipient will be a Critic.  The Cooked Chicken was courtesy of Yadgar.

I trawled T’Internet once more and realised what I have concluded by watching Madhur Jaffrey’s Tour of Britain, as long as one gets the Basics right, everything else will fall into place. And so, Dear Reader, the Beginners Curry Recipe was as good as anywhere to start.

To the Onion, Garlic and Ginger I supplemented the Usual Spices with a few experimental selections form the Spice Cupboard: Amchour Powder, Methi Seeds and Dried Methi Leaves.

A very unhealthy portion of Butter was then added along with the Chicken.  The Chicken was then removed to prevent it being overcooked and the Masala allowed to cool.  A whole carton of Cream was then stirred in and the Chicken then added and brought back to the boil.  The Butter and Cream did not curdle, success.

Marg was Appreciative

The size of the Chicken Leg did put her off, she pretended she could not eat all this and so picked a bit off.  The bigger the leg, the bigger the bone!

The dish was very different from the Curry I would normally serve, the Butter was the obvious difference to even my normal Creamy Machi Masala.  I will make this again, with Chicken Fillet next time, whatever the Marinade on the Chicken I cannot accept it made all that difference. However, for this dish Chicken does feel right.

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A Yadgar Takeaway

Posted on November 12, 2012 by Hector

München in the morning, Musselburgh in the afternoon, driving home in the evening, it was time for Curry-Heute!

Marg announced that she would eat something else, Craig and Yvonne in the back of the car were strangely quiet, it would have to be a Takeaway for one.  The call was made to The Yadgar Kebab House (148 Calder St, Govanhill, Glasgow, G42 7QP)   giving an hour’s notice. One Goshat Karahi – A Hector Portion and Vegetable Rice.  The latter would reheat better than the normal Chapattis, it is also some time since I enjoyed this excellent Accompaniment.

Suppers Ready

 Ahmed confirmed that I wanted to take my order away, it was called for and presented.  Now for a brainwave.  There is always Cooked Chicken on display under the counter – they have been calling me for years.  This was the Opperchancity, Marg will love what I have now planned for tomorrow…

Take a Look!

What other Curry Source in Glasgow could have prepared this dish much approved by Hector.  The Masala was minimal in the absolute, this was not the customary Plate of Soup served up by the majority.

The Reheat

The microwave took care of the Rice.  A dry frying pan seemed the best receptacle for the Goshat Karahi.  There was still sufficient moisture and the oil content in the Curry, also minimal was sufficient not to destroy the dish. Here we go…

Yadgar at Home

Basically I ended up with an exotic Biryani such was the exceptionally Dry result.  The flavours were there but maybe got lost a bit in the mass of Rice.

The Bill

£16.00.  This included two very large Chicken pieces for an attempt at Butter Chicken tomorrow.

Hector was hungry, every last morsel was consumed with ease.

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München – Indian Mango – My Name is Kunjappu, Jolly Kunjappu

Posted on November 10, 2012 by Hector

The 06.25 easyJet flight from Gatwick to München meant only one thing, there had to be Curry-Heute for Breakfast! There can also only be one venue, the truly superb Indian Mango (Zweibrückenstrasse 15, 80331, München).

Having dropped off our bags at the Hotel Royal we moseyed down towards Marienplatz and then to Marg’s favourite Coffee House the Piemonte. She had Death by Walnut Cake, Hector had the Hot Orgasm – Hot White Chocolate. München is a City of Indulgence, and some people only come for the Bier?

Entering Indian Mango around 13.00 we were warmly welcomed by Herr Battra, the Head Waiter, who today was also assisting with the cooking. He offered me his arm to touch, his hands were off limits at this time.

I will cook you something Special! – he said. Good! It is well over a year since I have seen this Chap, it was good to be remembered. The young waiter, who has been here some eighteen months, also acknowledged us.

Fische Chettinad is not on the current menu, but one knows to ask. Mein Host came over and suggested I try something with Tiger Prawns and Chicken. I had to decline (sorry, Ahmed – for Chicken, my time has not yet come…). Fische Chettinad it would be. Marg had swithered about a Starter but the Walnut Cake had taken its toll. A Cola Lite was her only temptation. Hector stuck to the standard Sparkling Water.

There were over a dozen Fellow Diners, with a Lunch Offer at €5.50 currently, people can be fed here most economically. Some were clearly regulars.  The place-mats have various quotations attributed to JK, none other than the owner himself.

*

The Fische Chettinad was presented with a bowl of Basmati. As ever the quantity of (inclusive) Rice was double what a normal person could eat, and so I spooned out half to cover the plate. I did the same with the Curry and realised that the portion was massive.

*

Fische Chettinad

There was no Masala in the Sauce sense, this was a truly thick Melange of Chopped Vegetables with a healthy volume of White Fish. The customary Red Chillies used in South Indian Cuisine were visible, here we go…

There was an aggressive aroma of Smoked Spice that Marg could sense across the table, she knew this was off her tolerance scale, she would not be sampling. The Spices had evidently been Dry Roasted to give the distinctive Chettinad-style flavours. The Red Chillies were doing their job and then some – there was a blast of Heat! This was not a Curry for the faint of heart.  The chopped Vegetables gave a gritty Texture, this was sheer joy!

I was starting the second half when a familiar person entered the premises, it was Mr. Jolly Kunjappu – owner of this establishment, Poet/Philospher and Musician. It took him a few moments to spot us and then he was unsure. I took out the trusty HTC and showed him a certain Website – his faced burst into a big smile – I thought I remembered you! Our last meeting was in July  2010 as part of Hector’s Hilpoltstein Happenstance. He was pleased that I had ordered the Chettinad and asked if I had tried the Lamb version, I assured him that I have been alternating on each visit. He is rightly proud of this creation, his Mother’s recipe, of course.

We were offered a Mango Liqueur after our meal, it was far too early for such a temptation.

The Bill

€22.30. The Curry was €13.90 which is the charge for the Special dishes, three soft drinks were added to this. Yes Hector had two glasses of Sparkling Water! Why?

The Aftermath

There was a fond farewell from the Herr Battra and Mr Jolly who saw us to the door. Can I offer you a Bottle of Wine to take to your Hotel? – he asked. Again we had to decline, the no liquids rule meant we could not take it home. Nor would consuming a Bottle of Wine be a good idea after what was planned for the rest of the day…

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Three Quarters of a Million Hits!

Posted on November 7, 2012 by Hector

Thanks once again to all the readers of Curry-Heute.

This number of hits was never envisaged at the outset, one million hits by the third anniversary in April 2013?

Hector

Posted in Odds and Sods | 1 Comment

Hector Cooks a Fish ‘Machi’ Masala

Posted on November 6, 2012 by Hector

Madhur Jaffrey has a new series on TV, touring the UK and updating us on what passes for Curry. Suffice to say by the time the Lady from Skipton had her Fish in the Karahi, Hector was defrosting some Trout. The Fish Masala (check the other Recipes above too) is very easy to make, which is just as well, it is some six months since I last cooked a Curry. Time to chuck out all the Spices and start again too?

The Onions were cooked, well forever, before the remaining Herbs and Spices were added. I purchased some Cream this very day, I know my audience. Marg particularly enjoys the Full-Cream version of this simple Curry. The Masala was allowed to cool for ten minutes so as to prevent the Cream curdling when it was added, success. In goes the Fish just after the Chopped Coriander and ten minutes later, a perfect Fish Curry.

The nights are fair drawing in, perhaps the ritual cooking of Curry in the middle of the week may recommence, soon…

Has anyone noticed how close Curry-Heute.com is to the Three Quarters of a Million Hits?

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