tag:blogger.com,1999:blog-7919774181554016884.post5556890536876694718..comments2024-03-19T22:28:18.338+13:00Comments on The Boatshed Chronicles: Fish Curry (Boatmans Curry)Couscous & Consciousnesshttp://www.blogger.com/profile/06616224893242380904noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-7919774181554016884.post-55289078948415613592012-11-23T23:18:00.144+13:002012-11-23T23:18:00.144+13:00Toby, I'm not altogether sure how this would w...Toby, I'm not altogether sure how this would work with salmon. The fish I used in this instance was trevally (don't know if you get that over there), which is an oily fish and quite strong in flavour - a little like mackarel. In theory I think the salmon should stand up to this quite well, but the main reason I'm reticent about this is that I once made a recipe for a Thai style salmon and pumpkin curry - actually a Nigella Lawson recipe, who I respect enormously - but for me although the dish was great (and I've repeated it several times with other fish and prawns), the salmon just didn't seem quite right to my palate. I think if you're keen to try the two together, your instinct to keep the them separate and use the curry as a sauce is spot on. Would love your feedback if you give it a try.Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-37290273047682631162012-11-23T09:09:59.331+13:002012-11-23T09:09:59.331+13:00Ohhh Great.. I Liked.
Thanks
MuratOhhh Great.. I Liked.<br /><br />Thanks<br /><br />MuratMurathttp://www.naturey.comnoreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-12289136506442194152012-11-23T01:18:59.187+13:002012-11-23T01:18:59.187+13:00Generally speaking, I know firmer, dense, white fi...Generally speaking, I know firmer, dense, white fishies tend to be milder in flavor and do really well on things like this. But before I go and destroy the last of my salmon - how do you think it would work on it?<br />I'm beginning to think it might work better to make them separate and use the curry as a sauce.... but I'm definitely jonez'n for some fish curry now.Anonymoushttps://www.blogger.com/profile/16066917835675581902noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-85638415831174902232012-11-22T19:13:30.878+13:002012-11-22T19:13:30.878+13:00Thanks, Mel - love those flavours that trigger som...Thanks, Mel - love those flavours that trigger something in our memory banks.<br /><br />So pleased you liked the chickpeas :-)Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-89480709228421369372012-11-22T19:12:13.666+13:002012-11-22T19:12:13.666+13:00Tamarind paste is definitely a great little store ...Tamarind paste is definitely a great little store cupboard ingredient to have on hand. I use it for lots of other things too - mix with some brown sugar as a marinade for barbequed chicken or lamb, even tamarind-glazed scallops like the ones I made in this post are great<br />http://couscous-consciousness.blogspot.co.nz/2009/11/solitary-pleasures.htmlCouscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-81869656273696441952012-11-22T19:09:06.728+13:002012-11-22T19:09:06.728+13:00I agree with you Elisabeth. There is something ab...I agree with you Elisabeth. There is something about seafood that seems to work so well in curries. It's kind of counter-intuitive in a way, isn't it, because you tend to expect that the flavour of the curry would overpower the delicate flavours of seafood, but somehow it only seems to enhance it.Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-19946609458606935492012-11-22T19:07:40.321+13:002012-11-22T19:07:40.321+13:00The fishmonger is definitely one of my happy place...The fishmonger is definitely one of my happy places :-)Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-82264521492710612922012-11-22T19:07:08.027+13:002012-11-22T19:07:08.027+13:00Thanks, Joyce. You're right, the gravy always...Thanks, Joyce. You're right, the gravy always tastes better the next day. In fact if you had the time for this curry, you could make the gravy the day before, then just reheat and slip the fish right before you want to eat.Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-82459592184065969862012-11-22T07:00:08.025+13:002012-11-22T07:00:08.025+13:00Hi Sue, yum - I like the sound of that recipe very...Hi Sue, yum - I like the sound of that recipe very much! And I love tamarind paste, it's one of those things that I associate a lot with home :-) <br /><br />P.S. I had chickpeas last night, prepped as per your comment on my blog - and it was too good!! Melhttp://treehousekitchen.netnoreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-5206113983641546772012-11-21T16:06:42.639+13:002012-11-21T16:06:42.639+13:00I've never had tamarind paste but will look fo...I've never had tamarind paste but will look for it now. This sounds so good.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-61995258348187237562012-11-21T14:51:12.273+13:002012-11-21T14:51:12.273+13:00Such a beautiful fish curry, love the recipe...tur...Such a beautiful fish curry, love the recipe...turned out absolutely amazing! I love curries, especially in seafood:)Elisabethhttps://www.blogger.com/profile/06067009428999484965noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-68412059506496343082012-11-20T08:18:30.666+13:002012-11-20T08:18:30.666+13:00I love that you reused the sauce with eggs! I love...I love that you reused the sauce with eggs! I love egg curries. And the fish curry sounds delicious. I need a fishmonger.... :-)NKPhttps://www.blogger.com/profile/04963976997563464573noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-72957676207605430782012-11-20T04:09:45.335+13:002012-11-20T04:09:45.335+13:00This fish curry looks delicious! I love the colour...This fish curry looks delicious! I love the colour of the gravy. You made an egg curry with the leftover gravy is just wonderful, we do that too sometimes! The gravy always tastes better overnight! That's the great thing about curry! <br />Delicious looking curry, Sue!<br />kitchen flavourshttps://www.blogger.com/profile/13556865191279476910noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-82076857588659277212012-11-19T21:15:53.374+13:002012-11-19T21:15:53.374+13:00Kim, tamarind adds a lovely kind of sour flavour t...Kim, tamarind adds a lovely kind of sour flavour to a dish. It's not the same, but you could substitute a bit of lime juice if you couldn't find tamarind paste.<br /><br />You can get tamarind in a couple of different forms. You can buy it in a block of the pulp, which then has to be soaked in hot water to draw off the paste. Much more convenient are tubs of tamarind concentrate. Both are usually available at most Asian style food markets. In the US you can probably also get it from somewhere like Whole Foods I imagine, or online from Amazon.<br /><br />Hope you can find some at some stage and give it a try.<br />Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-56203305530315612042012-11-19T21:09:31.422+13:002012-11-19T21:09:31.422+13:00Definitely a shame to throw away the leftover curr...Definitely a shame to throw away the leftover curry gravy, especially as it always tastes even better the next day. Great to add veggies to, or I will often just have reheated gravy over some freshly steamed rice. Or if the gravy is really nice and thick, it is even good cold the next day spread on a leftover flat bread and rolled up for a kind of "curry sandwich" - I kid you not :-)Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-23708977135171973982012-11-19T21:06:11.643+13:002012-11-19T21:06:11.643+13:00Gosh, here in New Zealand, where there is pretty m...Gosh, here in New Zealand, where there is pretty much no part of the country that's more than two hours away from the sea, it's hard to imagine not being able to get good fish. Thanks for the reminder, Glennis, not to take this for granted and hope you can get your hands on some fish at some stage to give this a try.<br />Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-70613128096448506722012-11-19T13:53:44.411+13:002012-11-19T13:53:44.411+13:00Sue - I have never tasted tamarind paste before, b...Sue - I have never tasted tamarind paste before, but I have been looking high and low for it! Hopefully one day I will get my hands on some. I'd love to give it a go.<br /><br />This looks like a very comforting curry and I do have to say that I love your idea of pouring the remaining gravy over hard boiled eggs. I bet that was fantastic!Kimhttps://www.blogger.com/profile/08731435798319897025noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-66019775037157746742012-11-19T13:45:01.361+13:002012-11-19T13:45:01.361+13:00I had to smile at your use of the leftover gravy. ...I had to smile at your use of the leftover gravy. Being a gravy girl, I would have done something along those lines too. It's a shame to throw out gravy! I've never used tamarind paste, so I had to google it--sounds like it has an interesting flavor.Michelle Bhttps://www.blogger.com/profile/18377795706095031064noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-13691736609741296182012-11-19T13:35:11.645+13:002012-11-19T13:35:11.645+13:00Hope you enjoy it, Julie - glad you've found a...Hope you enjoy it, Julie - glad you've found a use for that tamarind paste. I love the tangy, sour flavour it brings - I often make a marinade for lamb mixing tamarind with brown sugar or maple syrup, and then throwing the lamb on the barbeque - always a winner.<br />Couscous & Consciousnesshttps://www.blogger.com/profile/06616224893242380904noreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-91960954648493291762012-11-19T08:36:36.931+13:002012-11-19T08:36:36.931+13:00I've got my eye on this...for the first chance...I've got my eye on this...for the first chance I have to get some decent fish. I'm too far inland. *sigh* Looks wonderful!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7919774181554016884.post-47240020229587389842012-11-19T07:19:37.268+13:002012-11-19T07:19:37.268+13:00Well that has sorted out my dinner for tonight. I...Well that has sorted out my dinner for tonight. I bought some tamarind paste and never yet used it. Loving your curry Posts.Domestic Executivehttp://www.domestic-executive.comnoreply@blogger.com