Fish Curry Recipes Needed

Scan the list of restaurants reviewed by members, post new reviews, discuss food topics, post your favourite recipe.....

Moderator: Moderators

Post Reply
User avatar
blackduff
Rank 5
Rank 5
Posts: 850
Joined: Sat 30 Dec 2006 11:32
Contact:

Fish Curry Recipes Needed

Post by blackduff » Sat 21 Mar 2009 13:41

Does anyone have any good Goan fish recipes or any other type of fish curry recipe.

I found one on "About.com" but I wonder if anybody has a tested and proved for a nice piece of fish tomorrow.

Thanks

Blackduff

User avatar
fishmanstan
Rank 0
Rank 0
Posts: 7
Joined: Sat 21 Mar 2009 13:53
Contact:

Post by fishmanstan » Sat 21 Mar 2009 14:16

Hello there.
Usually I just read and enjoy postings on this forum but Blackduff's query about fish curry encouraged me to register at last.
Just had to give you my favourite recipe.
So quick to make and so easy to digest.
In fact I always have my best night's sleep after eating this - as long as I don't drink too much alcohol that is.

It is a Goan vindaloo which also works very well using pork instead of fish.

Bit of useless information with which to dazzle your guests tomorrow - the word vindaloo is thought to come from two portuguese words meaning vinegar and garlic.

Here goes:

Ground spices:
5 black peppercorns
2 green cardamon pods
2 cloves
teaspoon coriander seeds
teaspoon cumin seeds
pinch of cinnamon

stick all the above in a grinder and grind them!
or in a pestle and mortar if you want to build up your muscles a bit.

Massala paste:
7 cloves garlic
generous helping of ginger
chillies to taste
3 Tablespoons white wine vinegar

Method:
mix paste with the ground spices
add a bit of salt
cover the fish and marinade it for 2hours (ideally, but don't worry if you don't have time)

Fry some mustard seeds with cashew nuts.
Mix these with the fish and cook slowly until ready.
Add water only if necessary but we like it quite dry.

Et voila
Bob's your Uncle
(And Fanny's your Aunt)

User avatar
Kathy
Rank 5
Rank 5
Posts: 290
Joined: Wed 19 Jul 2006 09:12
Contact:

Post by Kathy » Sat 21 Mar 2009 14:20

I haven't got a tried one as I tend to make curries with lamb or beef but I have a best of Indian cookery book with a few recipes in. I can scan these in and send them to you if you want.

User avatar
Roger O
Rank 5
Rank 5
Posts: 746
Joined: Tue 20 Dec 2005 19:10
Contact:

Post by Roger O » Sat 21 Mar 2009 14:52

Welcome fishmanstan!
Like your location Looks nice and peaceful down there! Even more than Serge's shed!!
http://msnbcmedia4.msn.com/j/msnbc/Comp ... _3p.h2.jpg
If anywhere near the Racou - have you ever seen Carole on one of her snorkeling trips?

By the way, do you have a dog?
Walkies could be a problem
http://seafever.files.wordpress.com/200 ... ea-dog.jpg
Anyway, thanks for the recipe - looks good!

User avatar
fishmanstan
Rank 0
Rank 0
Posts: 7
Joined: Sat 21 Mar 2009 13:53
Contact:

Post by fishmanstan » Sat 21 Mar 2009 15:07

Roger O wrote:Welcome fishmanstan!
Like your location Looks nice and peaceful down there! Even more than Serge's shed!!
http://msnbcmedia4.msn.com/j/msnbc/Comp ... _3p.h2.jpg
If anywhere near the Racou - have you ever seen Carole on one of her snorkeling trips?

By the way, do you have a dog?
Walkies could be a problem
http://seafever.files.wordpress.com/200 ... ea-dog.jpg
Anyway, thanks for the recipe - looks good!
yes, quite peaceful except for the roar of the sea.
i think actually the shed might be quieter.
no dog, not even a dogfish, so no problem.

User avatar
blackduff
Rank 5
Rank 5
Posts: 850
Joined: Sat 30 Dec 2006 11:32
Contact:

Post by blackduff » Sat 21 Mar 2009 15:07

Fishmanstan

Thanks for your first post. It's exactly what I'm looking for tomorrow's meal. Great Post!

Meanwhile, what type of chillies are needed. I have some dried chillies and some fresh Thai chillies. Would either work for the recipe?

Kathy, send along anything you find would be very appreciated. I usually buy the Patak pastes but nothing was specific for fish. I have a couple of nice Dorade filets which need some special treatment. I had some curry Dorade at the Escale de Asia two nights back and though it was good, it's not what I wanted. Maybe I could call this as a French Curry.

This forum is slow on Saturday but this is bringing up some life.

Blackduff

User avatar
blackduff
Rank 5
Rank 5
Posts: 850
Joined: Sat 30 Dec 2006 11:32
Contact:

Post by blackduff » Sat 21 Mar 2009 15:11

While posting about fish, two days ago the authorities in Sorede just stocked about 200 trouts in the river above the barrage. This would be in the Happy Valley region. I'm putting a net over my river to see if I can find a few for a meal.

Two young boys were heading towards the barrage to use their abilities. They have fishing rods with them.

Blackduff

User avatar
fishmanstan
Rank 0
Rank 0
Posts: 7
Joined: Sat 21 Mar 2009 13:53
Contact:

Post by fishmanstan » Sat 21 Mar 2009 15:18

blackduff wrote:Fishmanstan

Thanks for your first post. It's exactly what I'm looking for tomorrow's meal. Great Post!

Meanwhile, what type of chillies are needed. I have some dried chillies and some fresh Thai chillies. Would either work for the recipe?

Kathy, send along anything you find would be very appreciated. I usually buy the Patak pastes but nothing was specific for fish. I have a couple of nice Dorade filets which need some special treatment. I had some curry Dorade at the Escale de Asia two nights back and though it was good, it's not what I wanted. Maybe I could call this as a French Curry.

This forum is slow on Saturday but this is bringing up some life.

Any chillies will do.
Contrary to popular belief, vindaloo doesn't have to be hot.
The chilli is just there to bring out the flavours.
Hope it is successful.

Blackduff

User avatar
fishmanstan
Rank 0
Rank 0
Posts: 7
Joined: Sat 21 Mar 2009 13:53
Contact:

Post by fishmanstan » Sat 21 Mar 2009 15:23

Seem to have messed the reply up a bit!
Sorry 'bout that.
Will get the hang of posting the more I do it.

User avatar
Sav
Rank 5
Rank 5
Posts: 588
Joined: Mon 18 Sep 2006 17:01
Contact:

Post by Sav » Sat 21 Mar 2009 15:39

Welcome fishmanstan :D
Got to be good with a permanent sea view :lol:
Its ok i'm going now :oops:

Cheers Sav :)

PS: I like cod, that's about it ;)

User avatar
Kate
Administrator
Administrator
Posts: 1832
Joined: Fri 23 Sep 2005 19:48
Contact:

Post by Kate » Sat 21 Mar 2009 15:55

Hi Stan and welcome to the forum
Don't worry about messing up posts. It takes a while to get the hang of it, but you can edit and delete your own threads which makes it easier.

User avatar
Kathy
Rank 5
Rank 5
Posts: 290
Joined: Wed 19 Jul 2006 09:12
Contact:

Post by Kathy » Sat 21 Mar 2009 16:08

Fish Molee (4)
500g fish fillet, 60g ghee, 2tbsp chopped onion, 1 tspn chopped garlic, 4 green chillies chopped, 6 sices fresh ginger, 1 tsp turmeric, thick coconut milk (fresh is best) salt.
Lightly fry onions, garlic, and ginger in the ghee. Add turmeric and chillies. Stir in milk add salt simmer for a few minutes. Add fish and cook slowly without stirring.
Bombay fish curry.(4)
1kg whole fish, 60g ghee, butter or oil, 1tbsp chopped onion, 1 clove garlic minced, 2 dried red chillies seeds removed, 1 dessertspoon ground coriander, 1 tsp ground turmeric, 1 tspn ground mustard seed, 1/4 tspn ground chillies 1/2 tspn fresh ginger,coconut milk, 1tsp rice flour salt lemon juice.
Lighly fry onions, ginger, chillies and ground spices. Add 300ml of coconut milk in which a teaspon of rice flour has been mixed. Add salt and lemon juice to taste. Cook over low heat until thick, add fish and cook through.

http://www.whats4eats.com/fish/jhinga-goa-curry-recipe

The others in my book are similar to Stans.
Hello by the way fishmanstan. If you are from under the sea are you eating your neighbours? :lol:

User avatar
blackduff
Rank 5
Rank 5
Posts: 850
Joined: Sat 30 Dec 2006 11:32
Contact:

Post by blackduff » Sat 21 Mar 2009 17:22

Miammmmm!
I better find a nice wine for this weekend.

Blackduff

User avatar
Roger O
Rank 5
Rank 5
Posts: 746
Joined: Tue 20 Dec 2005 19:10
Contact:

Post by Roger O » Sat 21 Mar 2009 18:19

fishmanstan wrote:Seem to have messed the reply up a bit!
Sorry 'bout that.
Will get the hang of posting the more I do it.
2 steps:
First, click on quote - which opens a new reply box with the quoted post ending with [/quote]
Second, Write your reply text after the [/quote]
Hope this helps,
Roger

User avatar
Puddles
Rank 3
Rank 3
Posts: 57
Joined: Fri 30 May 2008 22:52
Contact:

Post by Puddles » Sat 21 Mar 2009 20:55

Blackduff.
Just a word of warning to you & any others who maybe considering making a curry with fresh chilles.
ONCE YOU HAVE HANDLED A FRESH CHILLI , WASH YOUR HANDS BEFORE YOU TOUCH ANY PART OF YOUR BODY . This must also be done before you use the WC .
In whatever case the faliure to follow the above instructions may result in an eyewatering case of distress. Take it from on that knows.
IT IS VERY EASY TO FORGET.
You have been warned.
Bismillahirrahmanirrahim.

User avatar
blackduff
Rank 5
Rank 5
Posts: 850
Joined: Sat 30 Dec 2006 11:32
Contact:

Post by blackduff » Sat 21 Mar 2009 21:29

Duck
I make Thai food each week and I know exactly the misery if you forget to wash the hands very, very carefully. Those peppers are so strong I cough and cry each time I cut them. I open five of them for the recipe and it's hard to breathe. One of the tv programs was an Indian woman and she gave some advice about opening and cutting these peppers. Unfortuneatly I forgot the instruction. I did find to use a small spoon to scrape the seeds from the inside though, which does help.

My hands can still hurt your eyes in the morning, even though I'm taking a shower or bath.

Those Thai peppers are strong.

Blackduff

User avatar
fishmanstan
Rank 0
Rank 0
Posts: 7
Joined: Sat 21 Mar 2009 13:53
Contact:

Post by fishmanstan » Sat 21 Mar 2009 21:33

Puddles wrote:Blackduff.
Just a word of warning to you & any others who maybe considering making a curry with fresh chilles.
ONCE YOU HAVE HANDLED A FRESH CHILLI , WASH YOUR HANDS BEFORE YOU TOUCH ANY PART OF YOUR BODY . This must also be done before you use the WC .
In whatever case the faliure to follow the above instructions may result in an eyewatering case of distress. Take it from on that knows.
IT IS VERY EASY TO FORGET.
You have been warned.
No need to remind me.
It is engraved in my memory.
I wont elaborate!
Too much information
Let's just say, it took three days for the swelling to go down.

User avatar
Sav
Rank 5
Rank 5
Posts: 588
Joined: Mon 18 Sep 2006 17:01
Contact:

Post by Sav » Sat 21 Mar 2009 21:37

Nice one Puddles & just in case ;)

http://www.youtube.com/watch?v=owxviwRNf1E

Cheers Sav :)

User avatar
Puddles
Rank 3
Rank 3
Posts: 57
Joined: Fri 30 May 2008 22:52
Contact:

Post by Puddles » Sat 21 Mar 2009 21:52

Following the above replies;
THIS IS WHY I ISSUED THE WARNING. BEWARE OF THESE THINGS!!!!!!!!!!
As a Chef de Cusine I know , working in the heat of a kitchen , you cut a chilli, wipe the sweat from your brow & vollia , you can't see cause it's dripped in you're eye!!!!!!!!!!!!!
On a more lighter note, if you're eating fresh chillies, be sure to have a loo roll in the freezer for the morning after!!!!!!!!!
Bismillahirrahmanirrahim.

User avatar
Sav
Rank 5
Rank 5
Posts: 588
Joined: Mon 18 Sep 2006 17:01
Contact:

Post by Sav » Sat 21 Mar 2009 21:57

Excellent Puddles & don't forget the wet wipes :lol:

Cheers Sav :)

User avatar
Puddles
Rank 3
Rank 3
Posts: 57
Joined: Fri 30 May 2008 22:52
Contact:

Post by Puddles » Sat 21 Mar 2009 22:02

Thanks SAV,
I do have everyones best intrests at heart you know.
Hope to meet you at DT this year.
Bismillahirrahmanirrahim.

User avatar
Sav
Rank 5
Rank 5
Posts: 588
Joined: Mon 18 Sep 2006 17:01
Contact:

Post by Sav » Sat 21 Mar 2009 22:05

You are brilliant Puddles ;)
Now remind me about DT, i must have had too much coke tonight :roll:
Diet :lol:

Cheers Sav :)

User avatar
Puddles
Rank 3
Rank 3
Posts: 57
Joined: Fri 30 May 2008 22:52
Contact:

Post by Puddles » Sat 21 Mar 2009 22:11

Domaine Treloar!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Too much coke or Three Peaks!!!!!!!!!!!!!!
Bismillahirrahmanirrahim.

User avatar
Sav
Rank 5
Rank 5
Posts: 588
Joined: Mon 18 Sep 2006 17:01
Contact:

Post by Sav » Sat 21 Mar 2009 22:20

Ah ha i seeeeeeeeeeeeee ;)
I do think i'm a splendid grape plucker :lol:

Cheers Sav :)

PS: I think i've strayed of the curried fish :oops:

User avatar
Tiffany
Rank 3
Rank 3
Posts: 59
Joined: Fri 27 Jun 2008 19:05
Contact:

Post by Tiffany » Sat 21 Mar 2009 23:52

Puddles wrote: , you cut a chilli, wipe the sweat from your brow & vollia , you can't see cause it's dripped in you're eye!!!!!!!!!!!!!
On a more lighter note, if you're eating fresh chillies, be sure to have a loo roll in the freezer for the morning after!!!!!!!!!
...or use gloves for cutting chillis and paper towel for wiping a sweaty forehead, no drips...ugh

User avatar
blackduff
Rank 5
Rank 5
Posts: 850
Joined: Sat 30 Dec 2006 11:32
Contact:

Post by blackduff » Sun 22 Mar 2009 20:56

Kathy
I started last night with your books recipe "Jhinga Goa Curry". Miamm! We put some Daurade plus some small shrimps into the recipe. The recipe is for four people so we're going to buy some more fish for tomorrow and do it again. This was very nice.

Of course this needs a nice white wine so I bought some Treloar One Block Muscat - 2006 to wash down this fish.

Thanks for this recipe. I cannot report this to my "Weight Loss Resources" since it will askew my results. That Coconut milk is tough for regimes.

Blackduff

User avatar
Kathy
Rank 5
Rank 5
Posts: 290
Joined: Wed 19 Jul 2006 09:12
Contact:

Post by Kathy » Sun 22 Mar 2009 21:23

Glad you enjoyed it. Isn't it a pity that all the best foods are the worst for the waistline.

Post Reply