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Fish Curry Recipes Needed
Posted: Sat 21 Mar 2009 13:41
by blackduff
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
Posted: Sat 21 Mar 2009 14:16
by fishmanstan
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)
Posted: Sat 21 Mar 2009 14:20
by Kathy
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.
Posted: Sat 21 Mar 2009 14:52
by Roger O
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!
Posted: Sat 21 Mar 2009 15:07
by fishmanstan
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.
Posted: Sat 21 Mar 2009 15:07
by blackduff
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
Posted: Sat 21 Mar 2009 15:11
by blackduff
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
Posted: Sat 21 Mar 2009 15:18
by fishmanstan
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
Posted: Sat 21 Mar 2009 15:23
by fishmanstan
Seem to have messed the reply up a bit!
Sorry 'bout that.
Will get the hang of posting the more I do it.
Posted: Sat 21 Mar 2009 15:39
by Sav
Welcome fishmanstan
Got to be good with a permanent sea view
Its ok i'm going now
Cheers Sav
PS: I like cod, that's about it
Posted: Sat 21 Mar 2009 15:55
by Kate
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.
Posted: Sat 21 Mar 2009 16:08
by Kathy
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?
Posted: Sat 21 Mar 2009 17:22
by blackduff
Miammmmm!
I better find a nice wine for this weekend.
Blackduff
Posted: Sat 21 Mar 2009 18:19
by Roger O
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
Posted: Sat 21 Mar 2009 20:55
by Puddles
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.
Posted: Sat 21 Mar 2009 21:29
by blackduff
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
Posted: Sat 21 Mar 2009 21:33
by fishmanstan
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.
Posted: Sat 21 Mar 2009 21:37
by Sav
Nice one Puddles & just in case
http://www.youtube.com/watch?v=owxviwRNf1E
Cheers Sav
Posted: Sat 21 Mar 2009 21:52
by Puddles
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!!!!!!!!!
Posted: Sat 21 Mar 2009 21:57
by Sav
Excellent Puddles & don't forget the wet wipes
Cheers Sav
Posted: Sat 21 Mar 2009 22:02
by Puddles
Thanks SAV,
I do have everyones best intrests at heart you know.
Hope to meet you at DT this year.
Posted: Sat 21 Mar 2009 22:05
by Sav
You are brilliant Puddles
Now remind me about DT, i must have had too much coke tonight
Diet
Cheers Sav
Posted: Sat 21 Mar 2009 22:11
by Puddles
Domaine Treloar!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Too much coke or Three Peaks!!!!!!!!!!!!!!
Posted: Sat 21 Mar 2009 22:20
by Sav
Ah ha i seeeeeeeeeeeeee
I do think i'm a splendid grape plucker
Cheers Sav
PS: I think i've strayed of the curried fish
Posted: Sat 21 Mar 2009 23:52
by Tiffany
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
Posted: Sun 22 Mar 2009 20:56
by blackduff
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
Posted: Sun 22 Mar 2009 21:23
by Kathy
Glad you enjoyed it. Isn't it a pity that all the best foods are the worst for the waistline.
