Craig and Lesley’s invitation for dinner in Helensburgh, with Hector cooking of course, has effectively been in place, for years. We all know why it has taken so long to fix the date. Usually when one receives a dinner invitation, the host cooks. However, Hector feeding Carnoustie is well documented in these pages. At least tonight was dinner for four, not eight plus.
The venue was Burnbrae, where, in the early years of Curry-Heute, Hector taught the school leavers how to make Curry. It was Craig and Lesley who ran – Life After Lomond – and they took part. In the spirit of giving one more Curry lesson, it was agreed that I would – teach – the making of a Tomato-based Fish Karahi in situ and bring a prepared Lamb Curry.
I have been keen to make a Namkeen Karahi for some time. Having studied many recipes online, some contain neither Tomato or Onions. As I was faced with preparing a Tomato-based Masala later, I decided to go with Onions. House of Sher was visited on Wednesday, a kilo and a half of Lamb was purchased along with frozen Tilapia, and other fresh Herbs & Spices. Today was a long day of cooking.
Namkeen Karahi, basically, nothing – red – goes in. Salt and Pepper, various, are the key ingredients, Sources include Cumin Seeds and Poppy Seeds, I went with these. Both finger Chillies and Bullet Chillies would add a further – kick.
Being a special occasion, I opted for Ghee over Oil, the Lamb, on-the-bone, was browned in the melted Ghee then Ginger and Garlic Pastes were stirred through along with the Salt. Already, the Meat was releasing moisture.
The roughly cut huge Onion was added, and left to cook for a few minutes. Meanwhile, the Cumin Seeds and Black Peppercorns were ground simultaneously. This mix was then added along with White Pepper, Coarse Black Pepper and the Poppy Seeds. Nothing – red – hence the term – White Karahi.
Slow, patient, cooking is the key to success I have ascertained. What resembled a Lamb Stew at 14.00 had dramatically changed by 17.00. The quantity of moisture released took me by surprise, yet no liquid was added. Two hours on the lowest gas setting, stirring every twenty minutes or so, the lid on, and I was left with a wetter Curry than I hoped to present. The Chillies were stirred in, then some Yoghurt. Again, the inclusion of Yoghurt is debatable, being – white – this felt appropriate. Even with the lid off for the final hour, still on a low gas, the level of moisture was retained. However, all signs of the Onion had vanished other than the Masala having acquired a decent viscosity, This was not – Shorva.
Namkeen Karahi
After the full three hours of simmering it was time to taste.
Oh yes!
The Meat had already fallen off the bone whilst stirring. After three hours it was decidedly – melt in the mouth Tender. As for the Flavour, this was exactly what was desired at the outset. Peppery! – with a true depth of Flavour. The Spice Level was pitched well for the intended audience, Marg, at least, should love this.
The – Namkeen Karahi Recipe – is posted based on 1kg of Meat. Proud as the Hector is of this creation, it comes with a caveat.
The Karahi was left to cool for an hour then decanted to a plastic tub for transportation. It was some three hours later when the Namkeen Karahi was placed on the hob for reheating. Had it been possible, I would be asking – who substituted this for my Curry?
Earlier I had made the decision not to force this into becoming a Dry Karahi, but the moisture had gone regardless. The lengthy reheating was doing no favours, the Karahi just became drier and drier such that it resembled a Saag/Palak.
Rather than add the Coriander as a garnish I decided to go for it, this was cooked in. Finally, I had to add Water, else all would have been burnt. What went on the plate bore no resemblance to what I had cooked this afternoon. Perhaps this is another feature which differentiates – Karahi – from – Curry?
Whilst the Lamb was slowly cooking, the Spices were prepared for the Fish Karahi. Despite having made a Tomato-based Masala previously, the Spices not included stand out. Sources suggest Fish should not be left to marinade for too long, an hour being ideal. It was some three hours before cooking #2 was underway, the delay was due to the amount of time to have Naan delivered in Helensburgh.
Two work stations were set up, Marg was my assistant, Lesley would be on Craig’s team, a competition? Craig and Lesley had provided the Tomatoes, twenty four were asked for, only eighteen in total could be sourced in Helensburgh. Something is afoot, no Tomatoes in our supermarkets?
One assumes that when halving a Tomato, one cuts through the stem scar. For the purposes of removing the skin, it feels more logical to cut at right angles to the stem scar. Last time, the skins came off without having to turn over the Tomatoes, tonight not so. This took way longer than envisaged, meanwhile the reheating Namkeen Karahi was suffering.
The full – Fish Karahi Recipe – is posted, and so the few Spices went in once the Tomatoes had disintegrated to a pulp. In time, and with lots of stirring, the pulp became a rich Masala. The final touches: adding the Methi, Yoghurt, then cooking in the Coriander and Garam Masala. Thus the desired Masala was created. Laborious in terms of the removal of the Tomato skins and stirring, but with relatively few ingredients.
Marg was charged with cutting up the Tilapia. Her concept of – bite-size – was smaller than mine. The contents of Craig’s pot had a different hue, down to the shape of the pot and the lighting. It was agreed that we would test both, and so portions from each pot were arranged on the plate.
As it happens, both Fish Karahi tasted the same. Fish Karahi, Hector’s – Holy Grail – in terms of Curry. Around the table the noises were positive. The extent to which this was – politeness – can never be established. Lesley noted the Citrus, so the Marinade had worked.
Fish Karahi
A chunkier Fish would have made the experience even grander, Tilapia seemed a bit thin. All but a Soupçon of the Fish Karahi in both pots remained at the end of the meal. This was meant to be a – Side – to the main event, the Namkeen Karahi.
Foreground: Namkeen Karahi – Background: Fish Karahi
Marg declared the Namkeen Karahi to be – Peppery. Again, positive comments, however, the Hector was less than impressed. Adding Water should never have been required. Cooking in the Coriander had felt the way ahead.. This was simply not the wonderful Karahi I had cooked earlier. This was – decent – in no way outstanding. Cook and serve immediately – the lesson learned.
Hector out on a Friday night, so pre-retirement. Alan suggested Curry night for the chaps only, and the venue: 
Alan was having Hector’s usual Order – Karahi Lamb – (£12.00) in the preferred style: extra Salt, extra Methi, with a Chapatti (£1.00). Having had this 
of Cucumber in both meant Alan was not having these. In the end, both remained untouched. When the jug of Tap Water arrived, Alan mentioned – bleach. Somebody reads Curry-Heute. As noted on Saturday, this appears to have subsided. 
Topped with the customary Ginger Strips and Coriander, the Karahi was ever so hot. Allan watched the sizzling, and realised he would have to wait for partial cooling, else he would have done himself damage. The Chapatti was served halved. We studied it then agreed it could have been made from a mixture of Wholemeal and White Flour. 
Served in a bowl, without Toppings, because this is Curry, not Karahi. Alan noted the more – Soupy – nature of the Dish also, hence the need for Rice. The Masala was dark, menacingly so. I decanted the solids and some Masala, leaving the remainder for the end game. 
Twice the price of the standard Rice Dishes, the quantity is commensurate. I had already declared that half was going home. This is a effectively a Biryani, the Mushrooms offering Diversity. The Spices in the Rice complement the Curry, this has become a tried and tested combination. 
Cloves! – registered immediately, and aggressively so. The Spice Level was distinctly high, the Seasoning spot on, for Hector. Apart from Clove, the depth of Flavour here was stunning. I awaited the possible – Citrus – not tonight. I asked Alan if he had been to 
Spicy? The Spice Level seemed to grow. On biting into a Peppercorn, I studied the Masala, none. On digging through the remaining Rice, – aha! 
An alternative favourite meal at 
A Complimentary Salad, featuring sliced, Pickled Chillies and copious Onions was presented along with the customary two Dips. Today, the Chilli Sauce was not heated, too warm outside? I accepted the can of Mango Rubicon (£1.00) which Naveed brought out. All was set. 
A plateful of Fish in Spicy Batter, Haddock is the norm at 
I’ve tried making these, but why bother when 
There was a welcomed gap before the Aloo Gajar Mutter was brought, this meant the food on the table could be eaten whilst hot, apart from the Salad. It was delivery time. Having observed the – Pearl – Cooking Oil being brought into 
Potatoes, skins on, Carrots and Peas, topped with Ginger and Coriander, sat in a mushy Masala; this is a meal in itself, and a rewarding one. It never fails to amaze me that – 
I took around half of the Vegetable Curry and set the remainder aside. I knew already that a – doggy bag – would be required. 
The remaining Fish complemented the Potatoes, Peas and Carrots. The Potatoes had absorbed Flavour from the Minimal Masala, the slight Sweetness from the Carrots added another dimension. The Peas played their part, and not just as – Ballast. This is a favourite combination of Vegetables, but certainly not in European cooking. The Spice brings out so much more from these humble Vegetables. 
I ate on, happy that I had sent half of the Aloo Gajar Mutter back for packing. I mopped up the Oily residue with the last morsels of Fish Pakora. I could have this meal every week, but as unfolds below, morally, I cannot. Anyway, as it’s the start of a new year, I’ll have to get back to the other delightful venues on Allison Street. 
12.45, Marg dropped Hector at 
Unbelievably, this was my first visit to 
The shutters were finally raised, the sunlight flooded in. When does winter arrive?
As reported on Saturday
How I missed the opening of 
Mein Host brought the menu, he confirmed that Taste of Chennai opened on Friday, the balloons didn’t last long. 
The Rice section is extensive. Today, Marg was having Rice, not her customary Chapatti (£1.50). I suggested we share Veg Fried Rice (£6.99). With Plain Rice at £2.99, this should surely be enough to share. A 750ml bottle of Sparkling Water (£3.99) completed the Order. 
The Spice Level built slowly. There was no big blast of South Indian Curry, no Red Chillies, no roasted Coconut. I was evaluating the Seasoning when finally, the Fish gave off its true Flavour. A Fish Curry that tastes of – Fish – too much to ask in too many venues. Something then triggered the release of the recognisable South Indian Flavour, never strong, at last it arrived. This was more like it.
Really, how – Soupy – can a Curry be presented? There was no sign of anything genuinely solid in the Masala. Maybe the floaters were the skins of the famed Dried Red Chillies, Marg wasn’t saying. Marg didn’t count the Meat, but she was finished long before me. I had bones to pick out and notes to take. 
With regards to the Lamb:
Of the thirty five restaurants defined in Curry-Heute as Glasgow’s – 
Having closed in 2020, The Wee Curry Shop (7 Buccleuch Street, Glasgow G3 6SJ) opened again towards the end of last year. As Hector understands it, the people who ran it, as part of the Mother India chain, have their own 
Due to a lesser sporting event, Curry-Heute was early today. Dr. Stan, yes he who avoided all Curry in Manchester last week, arranged to meet Hector at Bombaywalla at 13.00. Surprisingly, Bombaywalla was closed, though later, Mags did find a note online stating this is temporary, until February 12. I led Dr. Stan towards 
sprinted ahead, sort of, to see if The Wee Curry Shop was open. It was. Clearly, opening times have changed since the relaunch, Hector’s preferred mid-afternoon Curry is now an option. Visit #3 to 
Evidently, we were sat in what was formerly the legal premises next door, The Wee Curry Shop has doubled in size. When we departed, eighty seven minutes later, the same tables remained occupied, the chap clearing and wiping as more diners arrived. Why did he keep people standing when so many tables were free? Why so crammed?
The menu was brought, the Lunch Menu: £8.00 or £10.00 for one or two courses, respectively. Having dismissed the Vegetarian and Chicken options, this left – Simple Lamb Curry – and – Lamb Mince and New Potato, hardly riveting. I asked for the Main Menu (below), it was pretty much the same with the added option – Garlic Lamb and Mushrooms (£12.50). OK, one presumes larger portions, but with Rice, why pay more when a Starter was in the offing? 
I recall in the years before Curry-Heute, BC-H, yes there was such a time, being served an insulting potion of Pakora at 
We’re at a Mother India, the company that transformed Curry in Glasgow, educating the masses …including those of us who had yet to try the Curry Cafes across the river. Why – Simple?
Five decent sized pieces of Lamb sat in a Soupy Masala, not Shorva by the strict definition (cf. 
This looked the part, suitably Dry, with a Thick Masala, such as there was. Dunking this in the Soupy Masala would have been sacrilege. I arranged the Potatoes, Cauliflower and Peas around the edge of the soup plate. I can’t say I was aware of the Peas thereafter. I still had a significant amount of Rice to add. 
Simple Lamb Curry – there was no big blast of – anything. Had this been 
Then there was the spare Rice, I dumped it on top.With the Meat almost gone, I was left with Masala soaked Rice, I put on my Biryani hat. A more potent Masala would have enhanced the experience, still, this wasn’t too shabby. Dr. Stan’s verdict:
Given the pedigree of the chain, Hector expected so much more. There used to be – Specials – to complement the menu, why such a limited range? 
On Sauchiehall Street, there were balloons outside Taste of Chennai, the rebranded 
When heading back to Scotland from Manchester, Hector tries to find a train, at the right price, which gives the option for Curry at lunchtime, today, something different. 
The Bill
Golden Tandoori
I weighed the two portions of Karahi Lamb, a kilo, impressive. One went in the freezer. 
Wonderful! The Seasoning registered first on the palate, strangely the Cloves were last to do so. The Lamb was up to its usual outstanding level of quality, the careful reheating had paid off. All the usual 
The first 
Day #4 in Manchester, if anyone thinks these trips are not demanding, then read the previous posts. After an explicable 38 hours without Curry, Hector arrived at a quiet 
It would have been easy to simply once again have the consistently wonderful Karahi Lamb. From the depths of the imagination came:
It was back in 2016 when I had 
The three pots were brought to the table, Hector would have his – foliage – sliced Green Chillies, Diced Ginger and abundant Coriander. 
The Fish was impressively – Thick – Cod is what I believed at the time, Scottish Haddock ain’t like this. The Fish retained its integrity but broke up into flakes easily with the fork. This was a Texture I really liked. 
More Masala was required, significantly more. The light coloured Masalas from the Mixed Veg or Chicken would not guarantee the impact I sought. There was only one thing for it, Hector approached the counter once more:
The Masala gave a boost of heat to the contents of the plate. The Spice Level was also increased, and this was after I had been tackling the Green Chillies. This was a definite – Wow! – moment, the best of both worlds. 
As happens here occasionally, I was beaten by the quantity of Rice. 
A young chap brought the well worn menu, no price increases here for a while. I was pleased to see the Fresh Lamb Karahi (in Lahori Style) per kilo – £25.00. 
Meanwhile back in Scotland, Darvel has been put on the map, lots of coverage of the events there last night. For those who know, it brought a big smile to many in the West of Scotland. Then there was the great water shortage in Glasgow after a water main burst. Well, a water shortage apart from the flooded streets near Auchenhowie. A good day to be in Manchester. Flooding at Auchenhowie, drought in Ibrox, conspiracy!
Authentic Karahi, the Masala reveals all. Tomato based with some Yoghurt stirred in. The Masala looked – grey. Mags mentioned – Namkeen – almost immediately, it wasn’t, but was maybe not far off in terms of Flavour, Peppery, man!
Ladies first, three good portions were taken with enough left to top up, as and when. My Karahi companions appeared to avoid the Bones, novices. The Meat was beautiful, no Sucky Bones, so my lack of butcher knowledge means I cannot identify from where the Meat came. 
The Seasoning was spot on, the Spice Level was perfectly pitched. I had assured everyone that they would not serve something that we could not all manage. The sliced, large Green Chillies, added extra bite, the Ginger Strips, another dimension to the overall Flavour. Our karahi had only smears of Oil/Ghee, though I did note that our neighbours had a slick in the centre of theirs. 
Anyone fancy a Curry? – was Hector’s hourly mantra throughout the afternoon. Despite the feast earlier this afternoon at 
The dark brown Masala looked vicious. With sliced Green Chillies on top, and an extra pot of Chillies provided, there was going to be nothing bland about this Curry. The slice of Lemon was squeezed, a bit of Citrus always enhances a Curry.
Being the Hector, there was a moment of reality. I asked why we couldn’t have proper plates and cutlery:
The Bill