Cookie Posted March 8, 2010 Share Posted March 8, 2010 (edited) Does anyone have a good fish curry recipe? It can be hot, I like my food spicy. I've found one - this is about as simple as you can get! http://www.bbcgoodfood.com/recipes/4328/fish-curry Edited March 9, 2010 by Cookie Quote Link to comment Share on other sites More sharing options...
bree Posted February 24, 2012 Share Posted February 24, 2012 I know this is an old thread - but I'm Indian, live by the sea, and can't pass a fish-curry thread without having something to say. I found an online version of one my favourite recipes - simple and delicious! Just sharing the link here, if anyone comes looking here: http://www.bbcgoodfood.com/recipes/168626/goan-fish-curry (mine looks more red as I add more chilli to it) Quote Link to comment Share on other sites More sharing options...
Maureen Posted May 25, 2012 Share Posted May 25, 2012 Thanks bree, will probably try this one. Quote Link to comment Share on other sites More sharing options...
poppy Posted May 26, 2012 Share Posted May 26, 2012 Bree, are you familiar with the Patak's brand of curry pastes? I was wondering how authentically Indian they are. I usually add some more ingredients such as grated fresh ginger, garlic etc but they are particularly yummy. Quote Link to comment Share on other sites More sharing options...
bree Posted May 26, 2012 Share Posted May 26, 2012 Maureen, hope you like it! (I usually add a paste of freshly grated coconut, but the coconut milk should do well enough) poppy, wasn't aware of Patak's - just googled them - they seem very popular - I guess they're good. My cooking is very simple - I personally prefer fresh spices and herbs rather than the ones from the store. Fish curry rarely needs strong spices - and I stick to what's in that recipe. For chicken I tend to add a freshly made paste of ginger, garlic, and green chillies, and play around with different quantities of freshly powdered black pepper balls, cinnamon, cardamom, cumin seeds, cloves, coriander seeds, nutmeg, turmeric and fennel seeds. Most of us have a little "spice box" at home with all these. Something like this- Not sure if all these are available in other countries or even if it'll suit all palates! I'm guessing Patak's will have a blend of all this, but tempered for the non-Indian tastes. Quote Link to comment Share on other sites More sharing options...
poppy Posted May 26, 2012 Share Posted May 26, 2012 What a nifty idea Bree!! I'm always rummaging around in my pantry searching for the box containing the spice or herb I want. Even if you just put the ones you needed for curries in it, it would make things way easier. I'm going to keep an eye out for one of those. How do you grind your spices and make your pastes? With a pestle and mortar or with an electric grinder? Quote Link to comment Share on other sites More sharing options...
chaliepud Posted May 27, 2012 Share Posted May 27, 2012 Maureen, hope you like it! (I usually add a paste of freshly grated coconut, but the coconut milk should do well enough) poppy, wasn't aware of Patak's - just googled them - they seem very popular - I guess they're good. My cooking is very simple - I personally prefer fresh spices and herbs rather than the ones from the store. Fish curry rarely needs strong spices - and I stick to what's in that recipe. For chicken I tend to add a freshly made paste of ginger, garlic, and green chillies, and play around with different quantities of freshly powdered black pepper balls, cinnamon, cardamom, cumin seeds, cloves, coriander seeds, nutmeg, turmeric and fennel seeds. Most of us have a little "spice box" at home with all these. Something like this- Not sure if all these are available in other countries or even if it'll suit all palates! I'm guessing Patak's will have a blend of all this, but tempered for the non-Indian tastes. I saw one of these at the BBC Good Food show last year and sooo nearly bought one.. I know a Indian friend of mine has one too so they must be available in the UK at least. Hope you find one Poppy! Quote Link to comment Share on other sites More sharing options...
bree Posted May 27, 2012 Share Posted May 27, 2012 do you grind your spices and make your pastes? With a pestle and mortar or with an electric grinder? I use an electric grinder - but have been looking out for a good mortar and pestle made of stone - I like the coarseness it produces. Hope you find a spice box poppy, are you in the UK? You get some lovely wooden ones too. Quote Link to comment Share on other sites More sharing options...
poppy Posted May 28, 2012 Share Posted May 28, 2012 Hope you find a spice box poppy, are you in the UK? You get some lovely wooden ones too. No, I'm in New Zealand but I should imagine they're available somewhere here. Quote Link to comment Share on other sites More sharing options...
Cookie Posted June 24, 2012 Author Share Posted June 24, 2012 I am going to have to get the ingredients as this has made me fancy this all over again! Quote Link to comment Share on other sites More sharing options...
poppyshake Posted July 11, 2012 Share Posted July 11, 2012 I use quite a lot of Patak's pastes and they are quite authentic .. when I say that I am talking about anglo-authentic .. they are as good as the takeaways in other words Last time I had a chicken tikka masala though I bought a new blend from the supermarket (Waitrose) that Anjum Anand (the cookery writer) has devised (they're called 'The Spice Tailor') and that was really tasty I'm going to try more of them. http://www.thespicetailor.com/shop/ Quote Link to comment Share on other sites More sharing options...
spiceking123 Posted November 11, 2017 Share Posted November 11, 2017 (edited) I really like using different spices to cook actually. My favourite one is Malaysian curry powder. This freshly ground Malaysian curry powder is an earthier, milder version of typical curry powders, with a turmeric base, cassia and fenugreek for an earthy sweetness, plus chiles to add heat. Edited November 11, 2017 by Michelle Link removed.. account will be banned if only here to sell spices! Quote Link to comment Share on other sites More sharing options...
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