Once again, the slow cooker was to be tested. There was a ten minute reheat in the oven before serving. The results were immediately pleasing. The Lemon tanginess reportedly took over from the Ginger, maybe Marg had the better Curry? Why there was a charge for choosing –, Mushroom and Onions, quite a step down from the, I had mixed feelings about the Meat. The Wholemeal Chapatti had a decent girth also and would suit Marg. The Masala was prepared yesterday, the aim: to let the Fish and Vegetables take on even more Flavour overnight. Fresh – Foliage – was also assembled. There was still a significant Onion presence in the Masala. 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. Three sources of Chillies therefore, one can state with confidence that this Curry was a blast! The Spices and Herbs were premixed in Oil. When the Hector is set free, don’t be surprised to see him in, on Glasgow – Karahi Palace – An Essential Takeaway. What little Masala Flavour that was present was in the Mushrooms. Habit, I suppose. Meat that gives Flavour, not too much to ask, but sadly not a feature of Mainstream Takeaways. Marg is a magnet for large bits of Onion. Flavour-wise, this was a Hector Curry, it’s how mine turn out. Filter and search through restaurants with gift card offerings. Four Green Chillies felt – safe – as did the quantity of Salt. If I’m going to cook a Chicken Curry then it has to be with thighs, and on-the-bone. Not in this Kit. Most pieces were soft, well cooked in terms of texture. 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 Chicken was merely a Meat add-on, it was making no great contribution to the eating experience. Such was the abundance of Chilli and Coriander on the Naan, I wondered why I had prepared my own –, Pre-cooked Meat was the near perfect ingredient to use in the remaining. The Chapatti went well with the texture of the dish. This Garam Masala was fried in Oil before adding Tomato Purée, a technique I have been employing of late. Without the added Ginger and Coriander it is clear from Marg’s verdict that she would not have enjoyed her Curry as much. Last month’s Daal Gosht produced decent, but not outstanding, results. With a packet of not so fresh Tomatoes needing used, I would add these in addition to the usual tin of chopped Tomatoes. This was as Dry as a Curry can be. We must all be guilty of making Curry with Chicken/Turkey leftovers, it’s never going to be special. I used less Onion and upped the Tomato content. I was still dealing with the photos when Marg exclaimed – Ginger – on tackling her Karahi. 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). A certain supermarket chain has been selling off their remaining frozen xmas stock at near giveaway prices. There was also the mass of Vegetables: Peas, Sweetcorn, Green Beans and grated Carrot. 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. Marg insisted we mark the day of The Bard by having Haggis, Neeps and Tatties, there was half an uncooked Turnip left over. Looks familiar? A Base Sauce, so BIR, and not the method in any of Hector’s Curry Recipes. Marg was still finding the Karahi to be – Spicy – but the agreed main feature of the Masala was its – Pepperiness, a delight. I’m not getting that strong a Garlic flavour, I’m probably quite glad. Marg opted for the similar Special Ginger Lemon Handhi (£10.00), both Dishes in Tender Lamb. 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. I had not added any Salt and so was pleasantly surprised to find the Seasoning in the Masala to be well within acceptable parameters. This is the version of our website addressed to speakers of English in the United States. Chicken in a Daal, I do not regard as being – Curry. 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. The Menu shows a Keema Beans Tawa which may also interest Marg. The Fish and the Chicken Thighs were grilled towards –, The Garlic Butter sachet was added to the Tomato Purée and Methi. How to rescue the situation. Why there was a charge for choosing – medium – puzzles. 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? Still, they are certainly worth a try. Sizzler’s Special Handhi (£10.00) – Cooked in liquidised onions with Sizzler special ingredients – would hopefully be something different. 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. Get amazing food from an incredible selection of local restaurants delivered in about 30 minutes. I cannot say that the paleness of the Chicken Mince endeared itself to this observer. The blended Masala featured large Green Chillies cut lengthways, these Marg was less keen to tackle. The Peppercorns and Cloves had become suitably soft, so no grittiness from them. It was pleasing to see foil containers, so straight in. Having served their Karahi and Garlic Butter Kits three weeks ago, it was time to cook the Methi and the Bhuna. It was time to consult some recipes. Tonight, no other – foliage – I was hoping that the intensity of Flavours in the Vindaloo would suffice. The Pork and its marinade were placed in the slow cooker and the rest piled on top. We all make mistakes. Almost everything I order in my local area tastes the same. A sweet and pleasant flavour – was her next description. This was so much better than a Takeaway. The Masala had mostly been taken in by the Turkey Breast. One came my way before it was accepted that I had already added enough Chillies to my Curry. Each Kit includes an instruction card. Tomato Purée, Fenugreek (Methi!) With two types of Green Chilli cooked in, the Spice Level was not OTT, I have to cook for my audience, of one. Marg enquired about her preferred Keema, only Chicken Keema (£5.90) was available, this she accepted. There was no visible Masala, no Oil, yet clearly (Tomato skins) there was the required level of Moistness. The Oil was little more than a residue. Lamb Korma? Any Pizza (20"), Any 2 Starters, Any 2 Premium Sides, 12" Kebabish Box, Ben & Jerry's Ice Cream, 2 Drink Bottles. more, You seem to have JavaScript disabled. Unplugging the machine, the Fresh Coriander was stirred in and everything left overnight. Once this had been cooked in went the – creation. Mother passed this morning at the QEUH, a blessing after the years of advancing dementia and subsequent frailty. I gave the Calling Card, this was well received. At the point of serving I had to smile, this was far from Shorva, a very decent Masala would be presented. Most pieces were soft, well cooked in terms of texture. Also, no Bread, Curry & Rice, apparently it’s a popular combination. OK, I’ll admit they were greasy having applied lashings of Ghee to both sides on cooking. No need to go for a carry out. Having consulted my local Guru, I remain none the wiser. Alternatively, scroll down and see all of the Curry Houses visited by Hector, The App was slow, annoyingly so. I really enjoyed that, good to see a different use of turnip, and I enjoyed my sucky bone. As I ate on I had to accept that this event was a self fulfilling prophecy. Sucky bones, marrow, all the Flavours one has come to hope for in a Karahi Palace creation. Five hours later, and time passes so quickly during, As I ate on I had to accept that this event was a self fulfilling prophecy. This Masala was a shade lighted than its partner and had the same consistency. 2019 December 2019 Dec 29 - Asghar Badshah, 39, from Bradford, was murdered and his body was found in the wall⦠£49.99 Double Up Pizza I asked Marg about her Lamb, Karahi Gosht should be oozing Flavour. The plan was to decant the solids and leave the Masala. Was this because they had added two instead of the Coriander? I did find cooking both meals simultaneously to be quite a challenge. Where was the Coriander? A good burst of Ginger throughout. As required, Marg gave a few more words at the end of the meal: It was very light coloured. Once separation began the Chicken was stirred in with about one sliced Green Chilli. This turned out to be valid for the Punjabi Masala also. Located at the western extremity of Yoker adjacent to the city boundary, Sajjan is next door to Papa Gill’s. Hector had a hot oven waiting to give a boost to the Curry. With the added Mixed Vegetables, this already appeared to be quite a creation. Fifteen minutes – was declared, Marg collected as instructed. 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. Oh to have the full access to Glasgow’s Southside Curry Cafes restored to what we used to take for granted. 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. The Meat varied in quality, some pieces so Soft, some Chewy. More options: Food delivery from 2000+ restaurants in Dhaka, Chittagong and Sylhet in Bangladesh. I also realised, perhaps too late, that rolling the dough, 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 (, I had soaked a mass of Red Lentils and Split Chickpeas overnight in the hope the outcome would be less –, The slow cooker was once again employed, water was added else everything would have been way too dry. Chicken, who was I kidding? This would not be a Curry capable of supporting Rice, I would have to make Bread. Marg would claim this. Having added my customary caveat re Capsicum, it disappeared on the update. The quantity of the Bhuna matched the Methi, Marg was getting through hers with ease, Paratha too. I had mixed feelings about the Meat. Some chopped frozen Coriander and dried Methi were the last to be added to the slowly forming Masala.