Discussion
I'd say fish goes very well in curry. Monkfish is particularly good as it is very firm doesn't fall apart in the sauce, so it spend more time in the sauce.
There are plenty of delicious fish curries about. Southern India (Goan in particular) do many good ones. I've had some great Indian style prawn/squid/lobster/crab curries, thai do some great ones too.
Singaporean fish head curry is supposed to be legendary (despite looking quite intimidating!)
I had a great sea bass curry at Sindhu in Marlow. It was part of the tasting menu, but I could have had this one all night long, it was light, but rich, spicy, sweet. A great balanced dish.
There are plenty of delicious fish curries about. Southern India (Goan in particular) do many good ones. I've had some great Indian style prawn/squid/lobster/crab curries, thai do some great ones too.
Singaporean fish head curry is supposed to be legendary (despite looking quite intimidating!)
I had a great sea bass curry at Sindhu in Marlow. It was part of the tasting menu, but I could have had this one all night long, it was light, but rich, spicy, sweet. A great balanced dish.
Vanordinaire said:
I love fish.
I love curries.
But I've never really fancied a fish curry, always thought the spices would swamp the delicate flavours of the fish.
Until last weekend.
I had a Monkfish and Prawn curry at a local restaurant and it was fantastic. To be honest, it didn't need the prawns, but the monkfish was the most succulent I've ever tasted, it was in large chunks so the spices which flavoured the outside didn't overwhelm the flavour of the fish but enhanced it.
I'm ready for more.
Any good recipes?
Yep, love a good monkfish curry after a few beers. My mates can't get their heads around it (and the fact that i order chapatis not naan ) but it's a lighter dish that's full of flavour and never failed to satisfy. I love curries.
But I've never really fancied a fish curry, always thought the spices would swamp the delicate flavours of the fish.
Until last weekend.
I had a Monkfish and Prawn curry at a local restaurant and it was fantastic. To be honest, it didn't need the prawns, but the monkfish was the most succulent I've ever tasted, it was in large chunks so the spices which flavoured the outside didn't overwhelm the flavour of the fish but enhanced it.
I'm ready for more.
Any good recipes?
I've yet to try making one at home though - but can't see it would be too difficult
This Rick Stein recipe is fantastic:
https://www.telegraph.co.uk/foodanddrink/recipes/1...
The tamarind gives a wonderfully sour tone, which seems to really suit white fish.
I’ve made it with monkfish and with cod before.
https://www.telegraph.co.uk/foodanddrink/recipes/1...
The tamarind gives a wonderfully sour tone, which seems to really suit white fish.
I’ve made it with monkfish and with cod before.
Van
We do a fish curry on certain special occasions or dinner parties.
The recipe is in Hugh Fearnley Whittingstall’s River Cottage Fish book...not sure if its visible online.... its not his tomato or light version..which you can easily find.
Its quite involved but incredibly delicious and guests go on about it for months afterwards... its worth digging out...
We do a fish curry on certain special occasions or dinner parties.
The recipe is in Hugh Fearnley Whittingstall’s River Cottage Fish book...not sure if its visible online.... its not his tomato or light version..which you can easily find.
Its quite involved but incredibly delicious and guests go on about it for months afterwards... its worth digging out...
This Rick Stein recipe with prawns is genius:
https://www.bbc.com/food/recipes/coconut_prawn_cur...
The bitterness of the mustard really accentuates the sweetness of the prawns.
https://www.bbc.com/food/recipes/coconut_prawn_cur...
The bitterness of the mustard really accentuates the sweetness of the prawns.
AndrewCrown said:
The recipe is in Hugh Fearnley Whittingstall’s River Cottage Fish book...not sure if its visible online....
This one?https://books.google.co.uk/books?id=2lBxWxua9H0C&a...
Almost twenty years ago, I spent several weeks working in Hertfordshire (I live in NI) and was taken to a restaurant which I believe was called Spiceworld. I think it may have been in Greenford, I remember there was a pub called "The Belmullet" just across the road.
The girl who took me knew the owners and they cooked me Tawa Fish. It wasn't a traditional sauce type curry but it was possibly the most wonderful dish I have ever tasted, so delicate yet bursting with flavour. I've never found it where I live and don't know how they made it but it was sublime...
Otherwise, for fish in a curry, I think it needs to be "meaty" rather than "flaky". Monkfish is ideal though I've also had Spurdog which was lovely.
The girl who took me knew the owners and they cooked me Tawa Fish. It wasn't a traditional sauce type curry but it was possibly the most wonderful dish I have ever tasted, so delicate yet bursting with flavour. I've never found it where I live and don't know how they made it but it was sublime...
Otherwise, for fish in a curry, I think it needs to be "meaty" rather than "flaky". Monkfish is ideal though I've also had Spurdog which was lovely.
Turn7 said:
Rick Steins indian tv series had a load of fresh fish type curries in....
Yup, get Rick's India book and you're sorted. The cod curry is one of our favourites and unlike most curries it is actually pretty quick to make. Obviously you can put any fish in it or prawns.Prawn molee is fantastic too.
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