Hector Cooks – Pork Vindaloo

Posted on March 3, 2021 by Hector

When I bought the Pork steaks, they had – Vindaloo – written all over them. It has been a while since I last cooked a Pork Vindaloo. Having deviated from the published – Pork Vindaloo Recipe – last time, the outcome was – Dry – and very much in keeping with the Hector style of Curry. I do not appear to be capable of cooking a – Soupy Curry – but today I was determined to produce something with an abundant Masala.

The Pork was marinaded in Red Wine Vinegar and some Vegetable Oil overnight. I had more Pork than I realised, near enough the kilo. As a consequence, teaspoon measurements for the Spices did not feel appropriate, dessert spoons it would be.

I assembled the array of Whole Spices: Coriander Seeds, Green Cardamom, Black Peppercorn, Cloves, Cumin Seeds, Methi Seeds, Poppy Seeds, Star Anise, Bay Leaves, Curry Leaves, Dried Red Chillies and Cinnamon Bark.

This Garam Masala was fried in Oil before adding Tomato Purée, a technique I have been employing of late. The resulting melange was set aside. Recently I have been blending at this point, today I decided that everything would stay whole. The plan was to cook everything in the slow cooker then blend the Masala much later.

Two large Onions were therefore coarsely chopped and fried in the wok which I deliberately had not washed after preparing the – Garam Masala. A new tub of Garlic Paste was opened today, different from the customary Minced Garlic. Marg had written off some Cherry Tomatoes, these would complement the usual tin.

Turmeric, Chilli, Coriander, and Cinnamon powders and Dried Methi were about the last items to be added to the seemingly ridiculous mass which I had assembled. Tamarind, I must have Tamarind, again a new pot opened today. Four Green Chillies felt – safe – as did the quantity of Salt.

The Pork and its marinade were placed in the slow cooker and the rest piled on top.

Finally the uncooked Potatoes were stirred in.

Left as is, another Dry Curry would surely follow. Enough Water to bring the contents up to the rim of the slow cooker was added.

If I’m going to blend the Masala, then all of the Meat and Potato will have to separated at some point, a challenge.

Six hours later

The plan was to decant the solids and leave the Masala. It became apparent that some of the Pork had shredded thus thickening the majority of the Masala. That which was left was a Shorva, Hector’s first? There was nothing here to blend, so having picked out the Cinnamon Bark and Bay Leaves the Meaty Masala went back into the slow cooker.

With the Fresh Coriander and powdered Garam Masala added, there was another hour of cooking. Tonight, no other – foliage – I was hoping that the intensity of Flavours in the Vindaloo would suffice.

Pork Vindaloo

The abundance of Masala meant that this had to be a Curry served with Rice. There was no Oil residue, I hadn’t used anything like the quantity suggested in my Curry Course Recipes which are posted here. My plateful somehow contained the remaining Cinnamon Bark and nearly all of the Cardamom. The Peppercorns and Cloves had become suitably soft, so no grittiness from them.

A big, full on, blast of Clove and Cinnamon with a tang from the Red Wine Vinegar is what I was hoping for, success. This Curry was quite a departure from the Hector norm, though the smokiness for the Dried Red Chillies did add an air of familiarity.

The Spice was potent, not back of the throat burning, a big mouth-feel of Spice. This was easily within Hector’s level of tolerance, but it was clear Marg would have something to say. Still, she ate on.

The Meat was seriously Tender, as stated, some had shredded, turned to pulp. I cut a piece of Potato in half, the resistance astonished. How could the small-cut Potatoes not be cooked after so many hours? This turned out to be a rogue piece. The rest were fine and full of Flavour from the Masala.

Marg’s verdict:

A strong Curry taste. It smelled and tasted very – Curry. The meat was very tender, and I enjoyed the chunky pieces of potato. A little too strong for my tastebuds, but a rich and tasty Masala.

Lamb, Mutton specifically, would have been more robust than the Tender Pork. This was a Curry with an intensity of Flavour (and Spice) that one could never purchase in a Mainstream Takeaway, so I felt well justified in serving this.

I feel a back to basics Lamb Curry coming next. The slow cooker certainly adds a different dimension to the outcome. Also, having just put – Lamb Achari – into the Curry-Heute – search – box, I cannot believe it is six years since I last had one.

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Glasgow – Ambala – An Essential Karahi

Posted on February 27, 2021 by Hector

Looks familiar? This is a repeat of the last Order from Ambala (11 Forth St., Glasgow, Scotland, G41 2SP): a kilo of Lahori Chaska Lamb Karahi (£24.99), Chilli & Coriander Naan (£2.99) and a Chapatti (£1.30).

The Bill

£29.20    This much needed Curry was, let’s say, – acquired.

Compared to what has been posted recently in Curry-Heute, this Karahi was decidedly – Soupy – but far from being – Soup. There was a ten minute reheat in the oven before serving. As is our preference, there was an abundance of – foliage – prepared as the garnish.

Lahori Chaska Lamb Karahi

The minimal Coriander and Ginger Strips which had been the garnish were stirred in at the point of serving. The blended Masala featured large Green Chillies cut lengthways, these Marg was less keen to tackle. One came my way before it was accepted that I had already added enough Chillies to my Curry. Marg was still finding the Karahi to be – Spicy – but the agreed main feature of the Masala was its – Pepperiness, a delight. The Richness of Flavour was to the fore, this is what I have been missing.

The Meat varied in quality, some pieces so Soft, some Chewy. Served on-the-bone as a true Karahi Gosht must, the bone count was relatively low. Marg unveiled the solitary Sucky Bone. Meat that gives Flavour, not too much to ask, but sadly not a feature of Mainstream Takeaways. This Karahi was in a different league.

The Naan had been perforated to stop the centre rising. Such was the abundance of Chilli and Coriander on the Naan, I wondered why I had prepared my own – foliage. Habit, I suppose. Three sources of Chillies therefore, one can state with confidence that this Curry was a blast!

What has happened to DumPukht Lahori? Has Aqeel closed his business permanently?

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Hector Cooks – The Pedlar & Spice – Home Curry Kit, again

Posted on February 24, 2021 by Hector

It’s been Turkey for dinner most evenings this week. A certain supermarket chain has been selling off their remaining frozen xmas stock at near giveaway prices. How could Hector walk past a 4kg bird on sale at £2.63?

Pre-cooked Meat was the near perfect ingredient to use in the remaining Home Cooking Sauce Kits purchased from The Pedlar & Spice (157-159 North Street, Glasgow, G3 7DA). Having served their Karahi and Garlic Butter Kits three weeks ago, it was time to cook the Methi and the Bhuna. Last time I felt the Curry tasted as if it had been knocked out in ten minutes, it had. Enjoyable as it was, I decided that for this pair I would do the necessaries the day before. Who knows, the Turkey might absorb Flavour in the way that Chicken most certainly does not. I had a little over 220g per portion which is significantly above the Pedlar & Spices recommended quantity of Meat. Last time I felt the Masala would take more, 150g is simply not a large enough portion. Not content with overloading the Meat, I would add some sliced Mushrooms also, Interesting Vegetable required.

Methi

With the Base Sauce warming in one pot, I set about preparing the business end of the Kit. However, rather than add the extra Chillies later as instructed, I fried these with extra diced Ginger. All the kits purchased have featured Dry Methi, this had Fresh Methi also. When the Base Sauce was finally added I had to accept that this Curry would be even drier than – Dry. This would not be a Curry capable of supporting Rice, I would have to make Bread.

I sampled the outcome, yeuch! Watery Methi was all I could taste. I added Salt, which I had not done to the previous Kits. Hopefully it would improve overnight.

Bhuna

The process was repeated but this time with a larger Chilli, less intense, I was cooking for Marg. The instruction about adding – a little of the coriander – puzzled. Where was the Coriander? Not in this Kit. Fortunately I had some Coriander left over from last week which was fit enough for cooking, just.

There was then further confusion, I had two sachets of the – Spice Mix. Was this because they had added two instead of the Coriander? I checked back to the original photo, nope, only one. Hang on, the Spice Mix had not been added to the Methi, no wonder it was horrible. We all make mistakes.

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The Masala in the Bhuna certainly had more moisture than the Methi, at least Marg would have her Curry.

Methi – continued

How to rescue the situation. Reheating the creation so far would have dried everything even more and have the Turkey shred. I needed a new Base, Tomato was finely chopped, more Purée and Oil. Once this had been cooked in went the – creation.

Much better, the taste had improved markedly, but was still far from the idyll. At least it was well Seasoned.

Paratha is probably the most complicated of Bread to make, yet it is the only style I have produced to any level of success. This afternoon I thought I would go a step further and attempt Aloo Paratha. Having boiled then mashed the Potatoes, I found a list of Spices online which were recommended. Ajwain and Amchoor, already in the cupboard, and not ones I get to use often.

Aloo Paratha does not have the same Butter Layering that a Plain Paratha has. I would would claim that they are really no more than stuffed Chapattis coated in Ghee. I also realised, perhaps too late, that rolling the dough small and chunky is better than large and thin, before adding the Potato & Spice mix.

I also prepared two Plain Paratha with full on Ghee rolled inside.

Whilst the Curry was being heated in the oven I set about cooking the Paratha, this time on the non-stick Tawa. The results were immediately pleasing. OK, I’ll admit they were greasy having applied lashings of Ghee to both sides on cooking.

On sampling the Aloo Paratha, I knew that I had overdone the Chillies for Marg, however, flavour-wise, they were spot on. I ate one and a half, meals in their own right, and that may say something about about my Curry.

Marg was happy with the Plain Paratha, suitably Flaky, though any sense of – spirals – was lost today. Having used White Chapatti Flour, I still wonder what it is I have to do to create the light and fluffy versions I love so much.

Look at these Aloo Paratha!

Turkey Methi

Hector prefers a Dry Curry, this was still a test. My own additions of Ginger and Chilli had upped the – kick. The Seasoning, again down to me, was right up there also. The Masala had mostly been taken in by the Turkey Breast. What little Masala Flavour that was present was in the Mushrooms. I soon realised I was searching for the Mushrooms.

The Turkey was doing this Curry no favours. For years I have cooked with the diced, brown Turkey Meat on sale in Asda. Versatile, it can be used for anything, including Curry and is infinitely better than Chicken. Today’s White Meat became a chore. We must all be guilty of making Curry with Chicken/Turkey leftovers, it’s never going to be special. This Curry was certainly not. Apologies to Pedlar & Spice for spoiling their Kit.

Turkey Bhuna

A much better Curry, by far. Marg had no complaints but did declare that Lamb would have been so much better. The quantity of the Bhuna matched the Methi, Marg was getting through hers with ease, Paratha too. The ingredients of this Curry were essentially the same yet the outcome so different. There was enough Masala for the solids.

As ever, Marg had the final word:

When I’m eating I’m always hungry. I felt it was a good meal, with plenty meat and flavour, but the turkey did not give any extra taste to the spices.

Update- July 2021

Pedlar and Spice is no more, the premises are now called Tipsey Bite, Curry is no longer served here.

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Hector Cooks – Chicken Dhansak – on the saddest of days

Posted on February 17, 2021 by Hector

Chicken Curry, is there such a thing? My thoughts on this have been clear for some time, however, there are exceptions which prove the rule. Lamb Korma? Lamb Patia? They simply do not work, it has to be Chicken. For Hector, Lamb does not work well in a creamy-coconut sauce, Sweet & Sour Lamb doesn’t seem to be a sensible partnership either. Marg is in agreement and it is she who has to eat what is cooked.

The continuing Lockdown has set the mind towards giving Chicken Curry another outing. The Daal Gosht cooked at the tail end of 2020 went down well despite there being more of a crunch than anticipated.

The difference between a Daal Gosht and a Dhansak remains unclear. Having consulted my local Guru, I remain none the wiser. Another source informs me that a Dhansak is never served at a wedding or other festive event, but in the aftermath of a funeral, fitting for today.

Having watched Lord Clive of Crawley put away many a Dhansak, he has tended to favour Chicken over Lamb. It was time to consult some recipes. Having done so the following creation evolved, if that’s not a dichotomy.

The fine Spices – Cumin Seeds, Coriander Seeds, Mustard Seeds – were dry fried along with my own freshly ground Garam Masala made today from Cinnamon Bark, Methi Seeds (Peter!), Cloves, Peppercorns, a dry Red Chilli, Bay Leaves, and Curry Leaves.

The aroma hit hard, and knowing how little the time there can be between success and clouds of black smoke, I started adding the tinned Tomatoes and Purée then Oil, to calm everything down.

I like this method of recent weeks, on blending I had achieved a fine Tomato-rich, Spicy Masala. I could have stopped here, but an Onion was calling the Garlic and Ginger, and so back to the traditional method.

If I’m going to cook a Chicken Curry then it has to be with thighs, and on-the-bone. I stirred in the Meat in the hope that there would be some absorption of Flavours. Chicken, who was I kidding? The Salt went in along with the Turmeric and Paprika.

I had soaked a mass of Red Lentils and Split Chickpeas overnight in the hope the outcome would be less – crunchy – than for the Daal Gosht. The Chicken bones would end up as stock for Soup, hence the initial abundance of Lentils. When does a Split Chickpea become a Lentil? In mostly Pakistani restaurants – was the reply from my Guru – Bill.

The slow cooker was once again employed, water was added else everything would have been way too dry. Five hours later, and time passes so quickly during Lockdown, I scooped out most of the Masala and blended it before returning it to the pot.

Behold, Hector’s Chicken Dhansak, or is it a Murgh Daal?

The Curry would be topped with the full – foliage – flavour triumvirate. During cooking, I had held back on the Green Chillies and Chilli Powder. A – kick – was required, for Hector at least. I bought a new 10kg bag of Basmati today. Rice has more then doubled in price during the years of Curry-Heute, with the exception of – easy cook – American Rice, no thanks.

Chicken Dhansak

The blended element of the Thick Masala had turned out as hoped. This evening I had a Daal with crunchy bits, the texture of a Satay, success.

Earthy – was Marg’s opening remark. I was happy to hear that it was at least edible.

This was followed by – you feel it’s a healthy meal.

The Seasoning was low on Hector’s scale, however, more Salt would have spoiled the almost Creamy nature of what lay before me.

Is Chicken better than having Lamb? – I asked, once again referring back to December’s Daal Gosht.

It works OK – was the less than enthusiastic reply. The Daal Gosht had definitely received a more positive verdict.

As I ate on I had to accept that this event was a self fulfilling prophecy. The Chicken was merely a Meat add-on, it was making no great contribution to the eating experience. I enjoy a Daal as an accompaniment in the buffet setting, not as a main course. Chicken in a Daal, I do not regard as being – Curry.

Now for the sad news

Mother passed this morning at the QEUH, a blessing after the years of advancing dementia and subsequent frailty. As has been recognised since the launch of Curry-Heute in the page – Hector’s Lust for Curry – it was Mother’s home-cooked interpretations of an authentic Indian Recipe in the early 1960s which enabled me to take on the – Full Bhuna – at Green Gates (Glasgow) @1968. Thereafter, Curry Houses were the only restaurants I ever wanted to visit. Those who have known me since university days know – The Rule.

After my retirement, Mother’s weekly shopping was followed by Curry, as featured in a series of posts until June, 2018 when she declared that the food was having an unwelcome side effect. Ironically it was the opposite problem that saw her taken from her care home to the QEUH in December last year.

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Glasgow – Sajjan – An Essential Click & Collect

Posted on February 13, 2021 by Hector

Sajjan (2372 Dumbarton Rd, Yoker, Glasgow G14 0QL) makes its debut on Curry-Heute. Located at the western extremity of Yoker adjacent to the city boundary, Sajjan is next door to Papa Gill’s. A Takeaway next door to a restaurant, the same business? As I didn’t collect the Order I didn’t get to ask. As the proverbial crow might fly, Sajjan is about a hundred metres or so from the impressive Green Gates (Renfrew). Jumping on the Renfrew Ferry for a Curry, tempting, but definitely pushing one’s luck given the present restrictions on movement. Where’s the promised new bridge?

Sajjan’s proximity to Clydebank means that it has been on the radar for years. On studying their online Menu, I was drawn to the presence of Fish Curry in various forms. I’ve eaten a lot of Fish this week and therefore was set on Lamb, however, Machi Parsee (£7.25) is one for the future. There is no Fish Karahi.

Methi Gosht Punjabi Masala (£7.25) was the Hector choice accompanied by Special Fried Rice (£3.50). There was a Garam Masala equivalent but how could Hector resist – Punjabi? Interestingly, I’ve had the Methi Gosht Garam Masala next door at Papa Gill’s.

No Mince today, Marg opted for Lamb Karahi (£6.75) with her usual Chapati (£1.10). The option was given to withhold the Green Peppers, the only Curry which mentioned them and made this offer. Someone knows. I also added my own caveat that no Peppers/Capsicum should appear in any Dish. The Order was placed at 17.30 and immediately acknowledged by email. Fifteen minutes was given as the preparation time. There was then a phone-call to verify that I did want – Lamb – in the Methi Gosht.

*

The Bill

£20.10 This included three 50p supplementary charges. Why there was a charge for choosing – medium – puzzles.

Hector had a hot oven waiting to give a boost to the Curry. It was pleasing to see foil containers, so straight in. The Chapatti I would describe as relatively – small – and the Rice – not so special.

Mushroom and Onions, quite a step down from the Sabzi I cooked earlier in the week. The Rice portion was generous for one serving, but well short of enough to share. I’ve had larger portions for less money elsewhere. Marg liked her solitary Chapatti.

Methi Gosht Punjabi Masala

The title made me confident that this would indeed be a Masala with Methi and not a mass of – green. The colour of the Masala was a slightly worrying – red – with the flecks of Methi mixed through. The blended Masala was delightfully thick, large pieces of Onion had then been added. I counted the Meat into double figures, the majority of pieces were large, so no issues with quantity/value.

I was still dealing with the photos when Marg exclaimed – Ginger – on tackling her Karahi. This turned out to be valid for the Punjabi Masala also. Chef likes his Ginger, so do we. Note, the – foliage – was restricted this evening, no extra Ginger or Chillies were prepared. I wanted to taste what Chef had created, not my tweaks, and I had paid the extra 50p for – hot.

This was a well Spiced Curry, definitely the Spiciest I have in ages. I couldn’t serve a Curry with this level of Spice to Marg, so, an enjoyable experience based on this alone.

I had mixed feelings about the Meat. Most pieces were soft, well cooked in terms of texture. However, there was next to no Flavour coming from the Lamb, it could have been anything. A disappointment therefore, and I have to wonder why this is permitted to happen. Surely the Lamb could be sat in a suitable – base sauce – so as to absorb the Spices? How I miss my Southside Curry Cafes.

The Seasoning was way below what I look for in a Curry, however, there were four distinctive Flavour elements. A strong Tomato Flavour emerged as I ate which, along with the Ginger, Herb and other Spices, made for a pleasant experience but maybe not the full – Methi Blast. The final element was seemingly down to the proximity to Clydebank. Yes this was a further example of Curry from the spiral arm of the culinary galaxy that is Clydebank. Almost everything I order in my local area tastes the same.

Lamb Karahi

Compared to the Punjabi Masala, the Masala in the Karahi was much paler, natural. Again the Masala appeared to be blended with large pieces of Onion added. Marg is a magnet for large bits of Onion. I have to compare every Karahi Gosht with what is served in the Curry Cafes of Glasgow’s Southside where one can get the real deal. This leaves one to question the efficacy of what is served in the Mainstream Takeaways.

I took a Soupçon of the Masala. I had been warned about the Ginger, I had not expected the sweetness. This Masala was unexpectedly – Sweet – in comparison to the Punjabi Masala. I asked Marg about her Lamb, Karahi Gosht should be oozing Flavour.

It’s a bit bland – was the immediate response. Hector had the better Curry, by far.

As required, Marg gave a few more words at the end of the meal:

It was very light coloured. A good burst of Ginger throughout. Plenty Lamb but not a strong taste from the meat. Chunks of Onion but no Green Peppers (As requested). The Chapatti went well with the texture of the dish.

We are left to wonder if the Fish options may have made for a better experience. I’ll give Sajjan another try, one day.

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Hector Cooks – Machi Karahi Sabzi

Posted on February 10, 2021 by Hector

I keep coming back from the supermarket with Fish, my subconscious must be telling me something. Last week I cooked a Fish Karahi using The Pedlar & Spice – Curry Kit featuring Basa. The last time I prepared a Fish Karahi from scratch it was with Sea Bass, the Chettinad before that, Haddock. This time it’s back to Salmon which usually tempts me to cook the creamy – Machi Masala. That always provokes a positive response from Marg.

As a student of many an online recipe, I came across one for Fish Karahi which was far too simplistic for my tastes but did suggest marinating the Fish in Salt and Lemon Juice. This I did to the Salmon, with a Paprika rub also, the Fish suitably cut into bite-size pieces. The quantity didn’t look to be sufficient even though Salmon is filling; some frozen Mixed Vegetables were the planned supplement.

The Masala was prepared yesterday, the aim: to let the Fish and Vegetables take on even more Flavour overnight.

As I write, I have to ask why are seemingly all of Argentine’s computer nerds trying to log-in to the inner workings of Curry-Heute this afternoon? These Cretans should never be able to work out the username/password which accesses this website. Over a week, hundreds from around the planet attempt to do so. To what end? Get a life!

When I cooked the Shalgam Gosht a couple of weeks back, which Marg described as – one of your best – I changed my usual Onion-Tomato ratio quite substantially in favour of Tomato. With a packet of not so fresh Tomatoes needing used, I would add these in addition to the usual tin of chopped Tomatoes. In preparing the Curry Kit last week I liked the method of stirring Tomato Purée into the Spices to make a Paste.

I decided to repeat this then blend to make a smooth Paste. Star Anise, Cumin Seeds, Bay Leaves, Curry Leaves, Green Cardamom, and Peppercorns featured today. I used powdered Cinnamon instead of the bark which was added to the Turmeric and Paprika powders.

Salt went in much later.

The solitary large Onion was accompanied by Ginger and for once, fresh Garlic. I gave this as long as the Oil permitted before browning became inevitable.

In went the ripe Tomatoes and a sliced, large Green Chilli, the Paste, then the powdered Spices. Some chopped frozen Coriander and dried Methi were the last to be added to the slowly forming Masala. Hector likes his Herbs.

The Masala needed more cooking time, the wok was not the correct vessel. I had to wait whilst last night’s dinner was cooked in my favourite pot before decanting and leaving the Fish to cook slowly in the cooling Masala. With the added Mixed Vegetables, this already appeared to be quite a creation.

Oh, that looks colourful – was Marg’s observation.

Last night’s dinner, I shall leave the reader to speculate as to what Hector produced with Chicken and such an abundance of Capsicum.

The Curry was returned to the wok, slow heating at first then a big blast just to ensure everything would be hotter than everything else. The Salmon proved to be robust, no sign of flaking. Had it flaked then I could have ended up with something approaching the outstanding Fish Karahi as served at Bradford’s Kashmir Restaurant. There was also the mass of Vegetables: Peas, Sweetcorn, Green Beans and grated Carrot.

Whilst the Basmati cooked in the microwave, there was time to do the – foliage – diced Ginger, sliced Green Chilli and copious Fresh Coriander. With the added Herb and Vegetables, just how healthy could this Curry be?

Machi Karahi Sabzi

There was still a significant Onion presence in the Masala. The Oil was little more than a residue. Such was the quantity of Vegetable, this was as much a Vegetable Curry as Fish. Every mouthful contained a solid and hence a variety of textures. This was quite a departure from my recent Karahi Gosht purchases.

The Flavour of the Salmon was prominent through the melange of Herbs and Spices. The Spice Level was pitched for Marg, Paprika is not as potent as Chilli. The added sliced Green Chilli was added to one plate only, mine. This added a crunch as well as heat.

So, what did we have here? The mixed frozen veg was a ready source of diversity. Masala aside, the Fish was the principal source of Flavour. I can see this creation making another appearance at some future point.

As ever, the audience of one had a few words to add:

A lovely change of Curry, chunks of salmon with loads of different vegetables. Not too spicy, and very enjoyable. It wasn’t a Curry I thought was going to blow my head off.

Maybe Hector’s next Takeaway could be a Vindaloo?

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Glasgow – Karahi Palace – An Essential Takeaway

Posted on February 6, 2021 by Hector

On Wednesday, Marg took a small detour on her way home from the QEUH, we haven’t had a Takeaway/Delivery from Karahi Palace (51-53 Nelson Street, Tradeston, Glasgow, G5 8DZ) during Lockdown #2. On our last visit to Karahi Palace in early November, Pfizer had just announced that their vaccine was 90% effective and Lockdown #2 was looming. Three months on, vaccines are being rolled out across the land, but it looks as though we may all have to sit in our homes for a similar time period on top of what we have just endured.

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The Order was phoned in, Marg ensured that they knew the Karahi Lamb (£8.90) was for Hector. Marg enquired about her preferred Keema, only Chicken Keema (£5.90) was available, this she accepted. Two Chapattis (£0.70) would accompany.

Fifteen minutes – was declared, Marg collected as instructed.

The Bill

£15.80 An honourable price.

On inspecting the contents of the bag, a complimentary Gulab Jamun had been added. Marg would claim this.

The reheat this evening was done using Hector’s preferred method, karahi placed in a conventional oven. After fifteen minutes, I could see some of the Lamb showing signs of burning on the extremities.

Karahi Lamb

Here was a portion, significantly more than the 120-150g of Meat suggested in the Pedlar & Spice – Curry Kit – blogged three days ago. The Ginger Strips and Coriander were cooked in somewhat during reheating, my own Toppings today were restricted to diced Ginger and a sliced Green Chilli. We are out of Fresh Coriander, so limited – Foliage.

The Masala was Herb-rich due to the Coriander and the – extra – Methi which Chef knows is the Hector preference. The Seasoning stood out – extra – Salt too. The added Chillies upped the Spice, this would be demanding but well within Hector’s level of tolerance.

The top pieces of Meat showing signs of burning were consequently tougher than the perfect Lamb which lay beneath. Sucky bones, marrow, all the Flavours one has come to hope for in a Karahi Palace creation.

Hector was in his element, alternating Chapatti and Masala with the so flavoursome Meat. This Meat was very much in the – giving – category.

It has been a long three months since I enjoyed this. When the Hector is set free, don’t be surprised to see him in Karahi Palace at opening time.

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Chicken Keema

I cannot say that the paleness of the Chicken Mince endeared itself to this observer.

This was as Dry as a Curry can be. There was no visible Masala, no Oil, yet clearly (Tomato skins) there was the required level of Moistness. Marg ate her chosen meal without making her usual reaction to the presence of the Spice. Marg’s verdict:

There was a wee kick in this unusual but tasty Chicken Keema.

Oh to have the full access to Glasgow’s Southside Curry Cafes restored to what we used to take for granted. How much longer?

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Hector Cooks – The Pedlar & Spice – Home Curry Kit

Posted on February 3, 2021 by Hector

Curry Kits? Years ago, B.C-H., Hector tried the Curry Kits created by Rafi’s Spicebox in York. The Spices and Herbs were premixed in Oil. The outcome was excellent but the price was decidedly hefty. Still, they are certainly worth a try.

The Pedlar & Spice (157-159 North Street, Glasgow, G3 7DA) launched their – Home Cooking Sauce Kits – on January 25th. The price looked right and such is the demand, they have suspended taking new orders until they clear the backlog.

I ordered four kits: Karahi, Garlic Butter, Bhuna and Methi.

The Bill

£9.95  This was for a one off order, by ordering on a regular basis, discounts are available.

Each Kit includes an instruction card. The suggested quantity of Meat/Fish/Vegetable is 120 – 150g, a portion for one, not a particularly large one, and certainly not enough for two mouths. Suddenly the value of each pack was questionable. Who cooks a Curry for one? So, two identical packs, or more,  required to serve the same Curry to fellow diners.

Today I prepared Garlic Butter Chicken for Marg and Fish Karahi for myself.

The Fish and the Chicken Thighs were grilled towards – 90% – as instructed. How do you judge that?

Fish Karahi

250g of Basa was coated in Tandoori powder a few hours before, Masala Fish! All the Kits have a Base Sauce sachet, I decided to heat them separately, with the required 150ml of water, just in case there was a subtle difference between them. A Base Sauce, so BIR, and not the method in any of Hector’s Curry Recipes.

Up to 40g each of Onion and Green Peppers was suggested, the latter of course was never going in any Curry that Hector would cook/eat. The extra Fish was therefore not going to spoil the recipe. Half an Onion, a sliced Green Chilli and some diced Ginger were fried then set aside.

Tomato Purée, Fenugreek (Methi!) and Oil were then combined over a gentle heat before the Fish and Vegetables were stirred in. The Base Sauce was then stirred in and finally the sachet of Spices. Adding the Spices so late did not feel right at all, but this was the instruction in all four recipes. A very red Garam Masala?

The result was visibly pleasing, a decent Thick Masala far from the Soup one gets in a standard Takeaway. The quantity of Masala was sufficient to accommodate the extra 60g of solids.

Garlic Butter Chicken

The Garlic Butter sachet was added to the Tomato Purée and Methi. Once separation began the Chicken was stirred in with about one sliced Green Chilli. There was appreciably less Chicken than Fish yet this was already heading towards an even Drier Curry. The Base Sauce moistened things up, leading again to a worthy outcome.

On serving, this did look like the smallest meal I have ever set before Marg.

Garnish with remainder of coriander (Serve) – was the final instruction. What Coriander? This didn’t matter, Hector had prepared enough Foliage.

I did find cooking both meals simultaneously to be quite a challenge. Next time I’ll know what I’m doing and not have to peer so often at the small print on the cards.

Once again we are having a holiday from Bread. Basmati tonight!

Fish Karahi

I had not added any Salt and so was pleasantly surprised to find the Seasoning in the Masala to be well within acceptable parameters. I should have rubbed some Salt over the Fish at the time of grilling, some pieces tended towards the bland. The Masala gave a modest – Kick – however, the Chillies cooked in, plus the extra added, upped the Spice Level considerably.

Fish Karahi is regarded by Hector as the Curry pinnacle, that I was eating this at all was a treat. The blend of Fish, Masala, Rice and Foliage was exactly how I like my Curry. The Flavours were pleasing on the palate, here was the joy of home-cooking and the outcome being significantly different from that which I usually turn out. This was so much better than a Takeaway. However, the Curry did taste as if it had been knocked out in ten minutes, it had. Next time I will let the Curry sit overnight and let the ingredients get to know each other better.

Garlic Butter Chicken

I had probably used slightly more than the recommended 50g of Tomato Purée so this Curry was decidedly – Red. The Masala did not have the depth of Flavour anywhere near that of the Karahi. I was still worried about the relative sizes of our meals. Marg assured me she had enough though she was finished long before me. Without the added Ginger and Coriander it is clear from Marg’s verdict that she would not have enjoyed her Curry as much.

My mouth is on fire – was an early remark, but then Marg nearly always makes a similar comment. One added Chilli.

I love having the Ginger and the Coriander. I’m not getting that strong a Garlic flavour, I’m probably quite glad. A change.

Well tonight’s Curry did have to follow Hector’s triumphant – Shalgam Gosht – at the weekend.

The Aftermath

In discussion with Lord Clive of Crawley later this evening, he made an interesting observation:

Have you ever seen a recipe that said add enough Garlic?

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Hector Cooks – Shalgam Gosht – Slowly

Posted on January 30, 2021 by Hector

The first home-cooked Curry of 2021 sees Hector present  Lamb and Turnip. Shalgam Gosht was first experienced at Yadgar back in  in 2012, the first time I had eaten Turnip in possibly a decade. Turnip will never become a favourite vegetable, if it is presented, I’ll eat it. Marg insisted we mark the day of The Bard by having Haggis, Neeps and Tatties, there was half an uncooked Turnip left over.

Once again, the slow cooker was to be tested.  Last month’s Daal Gosht produced decent, but not outstanding, results.

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The preparation and hence cooking were done yesterday. The Lamb on-the-bone had previously been purchased at my local Halal Butcher, in Garscadden, the closest source to Clydebank. I used less Onion and upped the Tomato content. Star Anise and Tamarind Sauce were again the departures from my standard Masala. The plan was to create a traditional Curry, something wet, a change from my usual Karahi Gosht. Also, no Bread, Curry & Rice, apparently it’s a popular combination. After some seven hours, I tested the Meat, ah yes, this would do nicely. Unplugging the machine, the Fresh Coriander was stirred in and everything left overnight.

This evening it was time to reheat the Curry and stir in the Garam Masala. Fresh – Foliage – was also assembled. At the point of serving I had to smile, this was far from Shorva, a very decent Masala would be presented.

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Shalgam GoshtThe Meat was truly astonishing, easily the best I have ever served in a Curry. Tender doesn’t begin to describe this Lamb. It was fall-off-the-bone, far from pulp, yet the correct amount of chewing was still required. As had to be, the Flavours from the Masala had permeated the Meat, giving, not – taking. In other words, perfect. The turnip too had absorbed lots of Flavour which improved it significantly. Kadu/Tinda came to mind, Turnip is cheaper and as I have now learned, just as effective. The Turnip had retained a level of firmness despite the length of cooking, this too pleased.

The Masala was way thicker than I had thought it would turn out, even allowing for adding some powdered Onion. With two types of Green Chilli cooked in, the Spice Level was not OTT, I have to cook for my audience, of one. A bit more Seasoning would have suited me. Flavour-wise, this was a Hector Curry, it’s how mine turn out. The Tamarind had provided a slight tang, I feel an Achari coming soon. Rice proved to be the ideal accompaniment.

Marg ended up with the big Sucky Bone. She devoured her meal, I know exactly how much Marg can eat.

I think this is one of your best – was an early remark.

With both plates cleared, save for the few bones and the other inedibles, I allowed myself to declare this to be more than a competent Curry.

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Marg’s final words:

I really enjoyed that, good to see a different use of turnip, and I enjoyed my sucky bone. (?!) The sauce was rich, and a good combination … I mean texture, not soupy. No need to go for a carry out.

The Aftermath

There was exactly one portion each of Curry and Rice left over. Before putting the Curry in the freezer, I upped the Seasoning, this is permitted in Hector’s book of rules. I shall get to have this Curry again and perhaps enjoy it even more.

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Glasgow – Yadgar – A Bespoke Delivery

Posted on January 23, 2021 by Hector

The advert for Yadgar (Kebab House) (148 Calder St, Govanhill, Glasgow, G42 7QP) popped up on a well known Social Medium yesterday afternoon. My subsequent visit to the website – yadgar.co.uk – was a combination of the curious and a need to drool, as I trust is the purpose of most people who visit Curry-Heute. Mysteriously, that appears not to be the intention of an ever-increasing number of my visitors. Why are so many villains intent on hacking into websites? Both Curry-Heute and Bier-Traveller have inbuilt security, hopefully this will continue to be effective.

On trying apps for other Southside Curry Houses, to date they have blocked me as soon as a postcode outwith their delivery area is entered. For Yadgar, it was only after I had entered my wish list that the mandatory alternative – Collection – was flagged up. Intent on honouring the present travel restrictions, Shkoor, Mein Host, was contacted, his reply was most favourable:

Sir we are offering a bespoke delivery to the outlying Greater Glasgow areas. You need to phone to enquire of availability and cost of delivery.

This is just what the Hector needed, and after the most generous of complimentary xmas deliveries, I didn’t even enquire as to the delivery charge or the 10% reduction for Orders over £10.00.

The always helpful Naveed took the Order.

The Bill

£48.00   OK, so I could have ordered a local Takeaway for the price of the delivery, but the Curryspondents will appreciate the difference.

What did Hector order for this tidy sum?

Chapli Kebab (£3.50), Fish Pakora (£5.00), Keema Mutter (£6.50), Olive Oil Goshat Karahi (£9.50) – a portion on-the-bone, with extra Green Chillies, Aloo Gobi (£6.50) and three Chapattis (@£0.70). Naveed was determined that I was having the Aloo Goshat (£6.50). There was logic in this, I would have four Mains and so two full meals.

What arrived?

All of the above, of course, plus quite a bit more. I cannot believe that this was the regular (£5.00) portion of Fish Pakora, surely the large (£7.50)? An extra Chapli Kebab complemented the expected pair. Having ordered Bread only, Naveed had added another portion of Chicken Pilau (£5.00) which was appreciated so much last month. Four Dips and two Desserts were also in the box. Bespoke Delivery charge? Definitely worth it.

What to have and when. The Chapli Kebabs went into the freezer, a future lunchtime treat, however, for today:

Lunch

The thirteen substantial pieces of Haddock in a Spicy Batter were reheated in the oven. In my decade and more of visiting Yadgar, Hector et al have been treated to Fish Starters on many an occasion. The Scottish Haddock baked in foil is legendary, the Fish Pakora not far behind.

A quick Salad was assembled as an accompaniment, Marg would welcome this. The Chilli Dip was warmed, the Raita served cool. We were going to eat well today.

The Spice and Seasoning in the Batter was spot on. Add to this the wonderful Haddock and the hot Chilli Sauce, and this was quite a combination.

May I also boast that the Salad was indeed much appreciated. Thirteen large pieces of Pakora between two, Mainstream Restaurants, please take note. Yum.

Dinner #1

Marg probably would be happy to eat Mince every day, Keema Mutter is her favourite Curry. This and the Olive Oil Goshat were heated in the foil containers. The ample Chapattis were given a minute in the microwave. Some fresh foliage was prepared as Toppings.

Keema Mutter

This is how a Keema should appear, just a hint of Oil, and the presumption of a Masala, yet still a moist Curry. Hector’s Soupçon was sufficient to note the both the Seasoning and hence the Richness of Flavour, quality.

Marg was content:

I like having Peas, good flavour – was the initial remark, followed later by:

It was very filling, not greasy, well-seasoned, did not disappoint.

Olive Oil Goshat Karahi

This may well be the first time that the Olive Oil version has appeared in these pages. Cooking in Olive Oil is regarded as sheer indulgence by some, and – wrong – by others. Working at Spankrete (Emek Hayarden, Israel) in the 1980s, I was required to cook my own breakfast each day. Fried Eggs in Olive Oil was the norm, a new dimension, as anticipated it would add to Yadgar’s signature Goshat Karahi.

On decanting to the karahi, the Masala was given a stir to absorb the Olive Oil. Oh, the Masala, the so familiar Tomato-based work of art. This was a portion, not my usual share of a half kilo, there was certainly enough. The Meat count was into double figures, on-the-bone, of course. Tender Meat, chewing still required, and giving off so much Flavour, the opposite of what I describe too often. There was a distinctive blast of Ginger coming from the Masala. The Spice and Seasoning were as Hector requires, everything about this Curry impressed, the added foliage gave it a further edge.

Sucky Bones!

The ratio of Bone to Meat was well within acceptable parameters. For once I knew that the trace of Oil on the base of the karahi was healthy. As is the Hector ritual, the Chapatti was used to scoop up the most Flavoursome of Masalas. No fancy Bread required here, keep it simple.

The karahi was wiped clean, maybe a portion is just enough. The Taste of Lamb – The Taste of Yadgar – a Karahi out of the top drawer.

Dinner #2

Curry on consecutive days? In the past week Hector should have been at the Manchester Beer Festival and enjoying at least one Curry per day in the Northern Quarter and Cheetham Hill Rd. venues. When the opperchancity returns, there shall be great binging. Day #2 of the Yadgar Bespoke Delivery will have to suffice.

The table was set, Marg asked why her karahi stand was placed remotely from her spot.

We’re sharing.

This goes against the Hector norm but was appropriate for what remained, a mini-buffet. In addition to the Mains, Marg still had a Soupçon of her Keema Mutter from yesterday, this she was keen to revisit. The remaining Chapatti meant that she would be having very little of the Rice. Hector ended up with a lot of Potato on his plate.

Chicken Pilau

Not a Curry per se in Hector’s book, the Chicken appeared to be – brown. Chicken that had absorbed Spice, a rarity. One assumes the Rice and Meat had been cooked together at some stage given the extra Flavours from the Rice. Black Cardamom and Plum pips were unearthed. Fruity – was a definite Flavour which came across. This was decidedly way more than a straightforward Pilau, very tasty.

Aloo Goshat

Lamb and Potato in the classic Yadgar Masala, this is always a standout, and one of Mags’ favourite venues/sources when she joins Hector for Curry. As with the above Karahi, this was on-the-bone.  At the point of  serving, the Oil and Masala were stirred together to recreate what Chef had intended.

The large pieces of Potato were cut to more manageable sizes, the Meat was savoured given that I was sharing a Curry which was half Lamb half Potato. Marg kept coming back for the Masala which I interpret again as being Tomato-based. The Spice and Seasoning were comparable to the Karahi, spot on. Naveed had led me to this Dish, tonight’s meal would have been incomplete without it.

Aloo Gobi

The Cauliflower was mixed in with the Masala leaving the Potatoes as the prominent feature of this Curry. Note this was not the – Soup – that too many venues serve up.

Last month I started with the Vegetables so as to confirm that the distinctive Yadgar Taste was present. As this was the last of the three Dishes to be sampled, the Hector palate was well saturated, so not the same impact this evening. I had a lot of Potato. Potato and Rice on the plate once felt like an anathema, today, I take this in my stride.

This meal was quite a departure from the Curry-Heute norm. I could not see this combination being ordered in restaurant. The minimal Masala in the Aloo Goshat was the visible source of moisture, yet there was nothing – dry – about this meal. The Chicken Pilau could easily have been enjoyed on its own, it had retained a sufficient degree of moistness even after the reheating. You cannot keep Hector away from the Yadgar Aloo Gobi, and with a Lamb Curry to accompany, what was not to like?

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