Oh to be able to replicate the Spicy Desi Korma as served at Punjabi Zaiqa (Berlin) and in Glasgow’s very own Karahi Palace and The Village. Ten days ago I tried, the results – dubious. It was Curryspondent Bill who sent me the – Letz cook on Reels – link. Bill insists that my substituting the Yoghurt with Creme Fraiche, cost me the required – Citrus – Flavour which is a prominent feature of this Curry.
Then there was the mysterious – Magic Beans. The Caddupah Almonds aka Charoli Seeds, finally arrived. We also agreed that despite the measurements in the video clearly showing tablespoons, teaspoons of the Powdered Spices was way more logical.
It does seem to take a while to assemble all the ingredients and create first The Curd Mixture then The Barista Paste. Sir Andy Murray was still British when I started cooking. By the time I ate, he was well Scottish.
Ingredients:
500g Chicken on-the-bone (thighs are best)
The Curd Mixture:
200g Curd / Yoghurt
1.5 tsp Coriander
1 tsp Salt
1.5 tsp Red Chilli Powder
1.5 tsp Kashmiri Chilli Powder
*
The Barista Paste:
100ml Vegetable Oil
2 Medium Onions
1 tbsp Ghee
8 Cashew Nuts
1 tbsp Caddupah Almonds (Charoli Seeds)
1 tsp Coconut Powder
The Masala:
2 Bay Leaves
2 Black Cardamoms
4 Green Cardamoms
6 Black Peppercorns
5 Cloves
5cm Cinnamon Bark
1 tbsp Cumin Powder
2 tsp Ginger-Garlic Paste
1 tsp Garam Masala
Salt
Four Green Chillies
4cm piece of Ginger cut into strips
1 tbsp Rose Water
Method
1) Pour the Curd/Yoghurt into a bowl, stir in the remaining ingredients of the Curd Mixture to create a paste, set aside.
2) Creating the Barista Paste is in two parts, firstly heat the Oil and fry the Onions for ten minutes until they turn golden brown.
3) Remove the Onions from the Oil, set both aside.
4) Melt the Ghee, fry the Cashew Nuts, Charoli Seeds and Coconut until the nuts start to pop.
5) Add the Nut-Coconut mix to the Onions, blend, to create the Barista Paste, set aside. (Take care, everything here is going to be hot!)
6) To prepare the Masala in which the Chicken will be cooked – reheat the retained Barista Oil.
7) Add and stir in the Bay Leaves, Black Cardamoms, Green Cardamoms, Black Peppercorns, Cloves, Cinnamon Bark, Cumin Powder.
8) Fry for two to three minutes.
9) Add the Ginger-Garlic Paste, fry for three to four minutes.
10) Add the Curd Mixture, stir on low-medium heat for 8-10 minutes, the Oil will separate when the mixture is cooked.
11) Add the Chicken, coat with the Masala.
12) Add the Garam Masala, mix through, then add Salt to taste.
13) Slice then add the Green Chillies and Ginger Strips, cook with lid on, medium flame, 10 to 12 minutes.
14) Add the Barista Paste, stir in, mix well with Masala, cook for another ten minutes.
15) Add the reserved Onions, sprinkling of Coriander and Rose Water, mix well.
16) Cook for a further ten minutes, serve.
Having added the Chicken, it was clear the Masala would burn if I kept strictly to the Recipe. I had to add 100ml of Water to keep the Masala alive. To accompany, a simple Basmati with fried Mushrooms, token Diversity.
Despite not having tasted anything until the point of serving, the Seasoning was spot on. What else would one expect in a Hector Curry. The Ginger came across powerfully, the Powdery Texture and overt Nuttiness had gone compared to version #1. Teaspoons as measures were therefore vindicated.
The Whole Spices added so much, the Peppercorns and Cloves stood out. Why do we buy Powdered Spice, grinding one’s own Turmeric may be a challenge, but it does not feature here. With four Green Chillies and the teaspoons of Chilli, the Spice Level was not demanding.
There was a distinct depth of Flavour coming from this Masala, the Magic Beans? Maybe I’ll be adding freshly ground Charoli Seeds to future Curry creations. I did add Lemon Juice to the Rice, from here was the only sense of Citrus.
Whatever this Recipe was trying to achieve, it fell way short that which I hoped to recreate. Bill, I need a better Recipe.
Finally, the Chicken. Apart from being a solid and Meat, it added absolutely nothing. Vegetables would have been just as good, in fact better! Look how – White – the Chicken is. Is it any wonder at Nando’s, one helps oneself to an extra bottle of Sauce?
Carlisle, where else would one go for a city break? A trip without Greco-Roman ruins is hardly worthwhile, a phrase that the Hector may adopt with increasing regularity in the future.
Monday night choices are restricted for Curry in Carlisle. The majority of venues that popped up in searches are actually Takeaway only. 
Somehow we walked past Shaha Tandoori. Roadworks and the Polish Deli across the street meant our eyes were elsewhere. It was 17.45 when we climbed the stairs to the restaurant, a young couple were the only other diners. Having finished their meal, they departed with an additional £38.00 Takeaway, respect. This proves that some hold the fayre at Shaha Tandoori in high regard. 
We settled down for the wait. With many booths, there’s lots of private seating areas. The four diners were of course sat at window tables overlooking the main street. With tablecloths aplenty, Shaha Tandoori was markedly different from Hector’s preferred Desi Curry Cafes. 
The Naan was served in four pieces, each glistening with butter, hopefully not – Garlic. Two quarters each, such was the overall size, we would have no problem in finishing this Naan. With risen blisters, light and fluffy, definitely moreish.
Big slices of Onion plus pieces of Lemon Rind stood out in the pureed Masala. I counted ten small pieces of Meat as I arranged my Curry over the Rice. Was the Lemon Rind an edible part of the Dish?
An – OK kick – was noted, along with a markedly low level of Seasoning. As a direct consequence, the hoped for intensity of Flavour was not forthcoming. The Lamb had nothing to offer other than its own meatiness. Unlike yesterday’s authentic 
A Tarka topped the same pureed Masala as above. Chef must be proud of his Big Pot. The extra fried Onions and the missing Lemon Rind appeared to be the major difference between the two Dishes. There was no need for the Hector to have his customary Soupçon. Marg’s verdict:
A smooth and thin sauce with cooked onions and fried onions on top. The meat was bland, but I enjoyed the fluffy, Naan and Vegetable Rice. 
A Sunday Curry, in Glasgow, quite a rarity. When Marg announced a post Hockey BBQ, the Hector was let loose. There was a rumour that Howard might be retiring, again, and so a Southside Curry fitted the bill. 
You’re not meant be here! I came to see your dad.
Karahi Palace
Shorva is the traditional style of Masala for this Lamb and Potato Curry. I decanted the seven pieces of Lamb on-the-bone, and two wedges of Potato. Portions at 
Earthy, Desi Flavours, it’s good just to eat a straightforward – Curry – once in a while. Having sat in the Shorva, the Meat was certainly giving of Flavour. The Potato simply thrilled. The way in which Potato can absorb that much Flavour makes this the obvious – Interesting Vegetable – to add to a Curry. 
The quantity of Rice beat me, maybe I had more food than I realised?
Project Karahi Palace (
Today, Moiz had a black Chef’s tunic covering his posh garb. He is taking his new role seriously. Moiz clocked the t-shirt. We were therefore both suitably attired, down to business. My Bespoke Karahi was ordered. Dry, Minimal Sauce was also agreed, a true Desi Karahi was the objective. There was not a lot on display. I enquired about Aloo Gosht – can do. 
Moiz brought the bottle of chilled Tap Water, plates and cutlery. Mags picked up on the new level of service. We waited for Chef, a chap I didn’t recognize, to produce the goods. There was a new lady on duty also, she appeared from upstairs. Hopefully, Moiz will get the upstairs seating area up and running, people should be encouraged to use this space. Meanwhile, a stream of people who were lining the route of the march were being caught short. Some did the decent thing and bought drinks, food even. One chap ordered Vegetable Pakora, there was none. A bit of an oversight here? He settled for the mixed Kebab, his fellow traveller ordered a Naan. Conversation ensued, the mixed Kebab was highly praised.
Topped with sliced Bullet Chillies, Ginger Strips and a threat of fresh Coriander, this was a veritable Dry Karahi. The portion size was visibly smaller than was served here previously. However, the Meat count did reach double figures, just. Taking the bone count into consideration, this Karahi would certainly be manageable. As ever, the Naan would be abandoned at the appropriate moment. 
The Methi blast was a positive start. The Seasoning was pitched a la Hector. The Lamb was decidedly soft, Tender. Meat pulp was evident in the Minimal Masala. There was a serious depth of Flavour, a vast improvement over 
Better? – asked Moiz when he had the opperchancity.
With the same Toppings, this Curry looked like a wetter version of my Karahi. I would also speculate that this was the first time that an Aloo Gosht has ever been served in a karahi on these premises. Curry has usually commanded a bowl. What ever happened to the ceramic pots that were used in my earliest visits to 
Mags was somewhat miffed that her verdict was not sought by the staff.
Thumbs up as we departed. The end of the march had just walked past. Distraction. Moiz’s assistant said he liked the tunes. 
Whilst I have acknowledged a few of these video Curry lessons previously, I have again transcribed the method and ingredients. The videos all move along too quickly, constant pausing is frustrating. I still believe it is easier to follow an illustrated text, here we go. 
The Curd Mixture:
The Barista Paste:
The Masala:
2 tbsp Ginger-Garlic Paste
10) Add the Curd Mixture, stir on low-medium heat for 8-10 minutes, the Oil will separate when the mixture is cooked. 
16) Cook for a further ten minutes, serve.
On tasting before serving, the Masala was way too thick and grainy-powdery. I could have poured in more Rose Water. The Nuts were dominant, OK, the Almonds were an overdose. I already had Ground Almonds and so could have saved a step. By cooking the kilo, I had planned to set the remainder aside then add Lemon Juice for the next sitting. In a moment of pique, I poured in about 50ml of Lemon Juice and cooked on for a few more minutes. The Texture returned to a smoother Masala, and hopefully an edible Curry.
Having Mushrooms which required using, the Curry was served on Mushroom Pilau. 
The Cloves stood out after the Nuttiness was dismissed. A lot of powdered Spice had gone into this creation, I double checked, yes, tablespoons. Maybe teaspoons would have sufficed. Despite the quantity of Chillies and powdered Chilli, the Spice Level was surprisingly acceptable. I reined in the Salt, who puts Salt on Nuts? The abundant Cardamom was a nuisance whilst eating. The Garam Masala was of my own blending and so it should not be a surprise when it is reported that overall, this tasted like a Hector Curry, with Nuts! 
The house guests have gone south, Marg has gone north. With the completion of the admittedly contrived objective of awarding 
Determined not to have Karahi Lamb (£12.00), choices were few today. Daal and Palak were not calling the Hector, this left Chicken Keema (£8.00) and a Chapatti (£1.00) as Hector’s Order. 
The Chapatti was back in familiar territory. A Wholemeal Chapatti, cooked on the Tawa, I conclude after the Tandoori one 
The Chicken Mince and Peas was served in a karahi. I had to ask Moiz if this was therefore Keema Mutter Karahi? Alas, having read my comment on serving 
An aside. Having suffered in recent weeks from unruly/noisy weans, the heart sank once more when a family of two adults, baby in pram, plus a toddler, took the table opposite. This was after the male had communicated his Order with Moiz. What language was being used was beyond me. The poor chap was a sad example of de-evolution. The baby slept throughout, the toddler was awake for ten seconds, battering anything within his grasp before blacking out again. Drugs? The father(?) was not of this world. 
Moiz brought Complimentary Green Tea as on 
A board outside advertises special offers for taxi drivers and students. There is now a £5.00 Lunch Menu, available seven days: 12-3pm. Note, Friday prayers may delay opening. Personally, nothing on the list which is not Curry attracts. However, this could be aimed at attracting custom from the nearby Barclays complex. 
Yes, Hector is back at 
Lord Clive and Lady Maggie of 
Zahir’s assistant took the Order. To be clear, I mentioned – Lamb on-the-bone. He further clarified – some pieces without. With no Keema Naan on the menu, I gave Clive his options. He chose Garlic, Hector the Coriander Naan. Maggie would share. There’s that word again. I managed to negotiate a jug of Tap Water. A glass of Mango Lassi completed the Order. Maggie was worried that the Karahi might be too much in terms of Spice, the Lassi would provide respite. 
The Toppings comprised of Ginger Strips, Coriander and sliced Bullet Chillies. There was already a fair amount of Oil collecting on the periphery of the karahi. Having served – round one – I sat the karahi at an angle such that excessive Oil would drain to one edge. Today, nobody dipped into this. On studying my own portion, the Oil is certainly obvious, however, no Oil, no real Karahi experience. I have seen many a kilo in my times of self-indulgence. Some have been significantly – smaller – than others. This Lamb Karahi was at the voluminous end of the scale, and would prove to be comfortable eating for three. Marg and Hector tried
Ginger was the first Spice to register on Hector’s palate. Then the Spices from the Masala itself kicked in. The Masala was beautiful. With Tomato Seeds to the fore, the Texture was spot on, suitably – Thick – full of Flavour, Earthy.I prefer this Punjabi Karahi to the Charsi which is becoming increasingly dominant.
The Meat was as Tender as should be. Maggie seemed to have the Sucky Bones (we need sound), Hector, the knobbly ones. With a decent – kick – and the Seasoning pitched to perfection, this Karahi Gosht was living up to expectation, but who had cooked it?
With the knowledge and experience of years working at nearby 
Zahir said – Karahi – as I approached the counter. Not today, instead I studied the trays at the counter top. Two Chicken Dishes were on display today, no Lamb. If I heard correctly, one was a Korma, but bore no resemblance to anything seen before. This was not of the Creamy-Coconut variety, or the much sought after – Spicy Desi Korma. With – Korma – a significant part of the menu here, I had to ask if – Spicy Desi Korma – would ever appear. There was a shake of the head, so that’s that then. Dream on, Hector. I did verify that Wednesday is Kofta day at 
Zahir brought the Order which included Raita and a mild Chilli Sauce. Having ordered the Seekh Kebab, I could have done without the Chapatti. Maybe the thought of a whole Chapatti was too much to resist? Wholemeal flour, the classic Glasgow style. 
Maybe it is time to accept that I do prefer Chicken Seekh to Lamb Seekh Kebab. Lighter in colour, these were Spicy and Herb-rich. With the sauces added, a fine complement to the Vegetable Curry. That was the plan.
Topped with sliced Bullet Chillies, Ginger Strips and Coriander, this looked to be a worthy Curry. Often sold as a Vegetable Side, this can be a delightful meal in its own right, especially when of the quality presented today. 
The Chillies meant a big Spicy hit on the palate. Then, that something unique which Cauliflower adds to a Curry, registered strongly. Seasoned a la Hector, this was quite a remarkable Curry. The Masala was a fine pulp, Tomato skins revealed their presence, almost whole green Finger Chillies were in there too. What stood out was the micro-florets of Cauliflower which seemed to form a major part of the Masala. These were in addition to the main Cauliflower stems and crowns. The large pieces of Potato had absorbed the Flavours from elsewhere, light and fluffy, truly gorgeous. It is amazing how these two Vegetables work together. British cooking must undervalue Cauliflower. Adding a Cheese Sauce? Bland. Even Hector’s much praised (by Marg) Cheese Sauce. 
The final stretch was a struggle. The quantity of food before me was testing the limits. As ever, Bread was abandoned first. The Chicken Seekh Kebab proved to be a filling accompaniment. What a feed. 
Thunderstorm over, and having completed my duties at the Glasgow Real Ale Festival – G-RAF – it was time to eat. Having been nothing but 
Four chaps, sitting at my favourite table, was the first thing that caught the eye as I entered. Approaching the counter, the most recent Chef was not in situ. However, here was a young, bearded chap, displaying a beaming smile of recognition. Behold Moiz (
I sat at the adjacent table to the chaps who were finishing a kilo of Karahi Gosht. A kilo between four? The Hector had to engage. Their remnants looked as though they had been served something decent. That at least two ended up behind the counter at some point suggests they have their – fingers in the pie – as Curry Bill likes like to put it. 
This was a pukka start, and gone hopefully, are the days of plastic cups etc., or is this just a case of – green – woke?
Topped with a threat of Coriander but copious Ginger Strips and sliced Green Chillies, this Karahi Gosht did look the part. 
The four chaps had Kashmiri Tea at the end of their meal. Moiz brought me Green Tea, a nice gesture, and thankfully without milk, else I would have been forced to decline. 
We went upstairs, possibly the first time I have been up there since – 
The potential of these premises was inevitably discussed. When the good employees of Barclays are – forced? – to return to their new workplace, then surely lunchtime trade here shall boom. Here is, in effect, a village on their doorstep. Moiz mentioned – wraps – I suggested Scottish Rolls, a la Morton’s! 
March 18th marked Hector’s 
With the domestic hockey season over, Marg once again realised that if she didn’t join me for Curry-Heute, she wouldn’t be fed. Marg knew where I was headed, and did not question what I had in mind on arrival. No Aloo Keema (£6.00 for Marg today, she was caught in the trap. 
We took the table which has already become – Hector’s spot – in the otherwise empty premises. Two chaps would take the booth behind us, they only snacked. 
Before taking his leave, the assistant offered to change the TV channel. We were happy to stick with the Asian. No offer of –
These are not complimentary – I informed Marg. However, I knew she would appreciate the distraction. Two 500ml bottles of Water (£1.00) completed the Order. 
Topped with Coriander, Ginger Strips and sliced Bullet Chillies, this Karahi Gosht was served in the classic – Desi – style. The quantity both impressed and challenged. Looking back to the – kilo – served last month in 
The Oil appeared minimal initially, but did collect on the big spoon before the base of the karahi was exposed. Thereafter, the slick duly formed. Marg was in here oft with her Chapatti – heart attack on a plate – I warned. Many are put off by the Oil, those who know, appreciate the mother-lode of Flavour contained therein. 
The substantial remaining portion was taken up to the counter, with about a third of the Naan, then duly taken away for packing.