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Goan seafood curry

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Goan seafood curry

Postby Pepper Pig » Thu Jul 16, 2020 4:22 am


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Re: Goan seafood curry

Postby cherrytree » Thu Jul 16, 2020 10:24 am

It’s on my list to make in the next week.

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Re: Goan seafood curry

Postby Lusciouslush » Thu Jul 16, 2020 1:26 pm

That looks right up my street, so saved.

Thanks for posting PP.....!

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Re: Goan seafood curry

Postby karadekoolaid » Thu Jul 16, 2020 1:27 pm

Where did she get the idea of using yellow mustard seeds for the tarka? I would have thought black mustard seeds were far more usual.

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Re: Goan seafood curry

Postby miss mouse » Fri Jul 17, 2020 1:01 am

karadekoolaid wrote:Where did she get the idea of using yellow mustard seeds for the tarka? I would have thought black mustard seeds were far more usual.



I can only find yellow and brown (though they look black to me ) mustard seeds locally, do the different colours taste different?

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Re: Goan seafood curry

Postby karadekoolaid » Fri Jul 17, 2020 2:39 am

I think so. Mind you, I cook with black/brown mustard seeds two or three times a week.
the point, however, was that, in 40 years of cooking Indian food - and especially South Indian food, I´ve never seen a recipe which used white/yellow mustard seeds.

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Re: Goan seafood curry

Postby PatsyMFagan » Fri Jul 17, 2020 10:48 am

miss mouse wrote:
karadekoolaid wrote:Where did she get the idea of using yellow mustard seeds for the tarka? I would have thought black mustard seeds were far more usual.



I can only find yellow and brown (though they look black to me ) mustard seeds locally, do the different colours taste different?


MM, my black onion seeds are Bart ... I think sold by Sainsbury ? My yellow ones are Tesco's own ;)

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Re: Goan seafood curry

Postby Lusciouslush » Fri Jul 17, 2020 11:10 am

miss mouse wrote:I can only find yellow and brown (though they look black to me ) mustard seeds locally, do the different colours taste different?


Yes they taste very different - the black/brown are stronger & taste nutty when fried in oil/ghee until they 'pop' the yellow are milder & sweeter - they are good with red lentils or dals & in chutneys or stirred thro' yoghurt.

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Re: Goan seafood curry

Postby Stokey Sue » Fri Jul 17, 2020 11:20 am

I have both yellow and black/brown mustard seeds

Both are used in ready made mustards in different proportions, because they do taste a bit different, thought mustard paste is mainly yellow/white seeds, the darker being generally more mellow especially when heated

They come from botanically distinct species of mustard

http://search.freefind.com/find.html?id ... style=&t=s

Mostly I use the dark ones in Indian dishes and the yellow ones I bought to use to make pickles, you often see what look like little yellow ball bearings in the bottom of jars of Polish pickles, mustard seeds

Surprised to see yellow in a curry recipe but if FC put them there that’s how she tested it (or the sub editor had a bad day), she lives not far from me and black mustard seeds are much easier to buy round here!

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Re: Goan seafood curry

Postby miss mouse » Sat Jul 18, 2020 10:43 am

Thanks Luschiouslush.

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Re: Goan seafood curry

Postby OneMoreCheekyOne » Sat Jul 18, 2020 2:37 pm

Thanks for this. We have everything apart from the dried kashmiri chillies in already. I’ll sub for a different type of chilli and will make this in the week.

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Re: Goan seafood curry

Postby karadekoolaid » Sun Jul 19, 2020 2:49 am

Don´t worry too much about the Kashmiri chiles. I bought a kilo of them last year, to use in my Indian Food courses and then one day, the 1st Secretary of the Indian Embassy turned up and said " Well, kashmiri chiles are pretty mild"
:lol: :lol:
Caracas is a very small community, so contact with Embassies and so on, is fairly common.
Use a mild chile and you´ll be fine.

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Re: Goan seafood curry

Postby ZeroCook » Sun Jul 19, 2020 8:31 am

.

I've make a version of her Goan fish curry quite often. Will def try this one too.

Yes, very surprised at the yellow mustard, too. Completely different flavour vibe IMO. I'll be using black/brown musstard seed - it has a deep and pungent toasted nutty flavour - I was going to say compared to yellow mustard, but I don't think I've ever come across fried/toasted yellow mustard in a recipe and tbh would not occur to me as it's such a hot and pervasively sharp spice but I could be wrong. Never know until you try it. As Stokey says - completely different from one another.


.

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Re: Goan seafood curry

Postby Stokey Sue » Sun Jul 19, 2020 10:30 am

karadekoolaid wrote:Don´t worry too much about the Kashmiri chiles. I bought a kilo of them last year, to use in my Indian Food courses and then one day, the 1st Secretary of the Indian Embassy turned up and said " Well, kashmiri chiles are pretty mild"

If you look at the rogan josh thread Pepper Pig posted the recipe for rogan josh uses 3 tablespoons of Kashmiri chilli powder to 2.5 lb of meat, providing the heat, distinctive flavour and of course the red colour (rogan)
Just opened my jar of Kashmiri chillies - definitely a distinct floral scent, different from my other chillies.

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Re: Goan seafood curry

Postby karadekoolaid » Sun Jul 19, 2020 10:41 am

Yep - I think our posts crossed! The kashmiri chiles are quite a thing and definitely good for colouring!

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Re: Goan seafood curry

Postby OneMoreCheekyOne » Tue Jul 21, 2020 10:09 pm

79DE753D-30BF-4DC4-85C9-04066FAA9703.jpeg
79DE753D-30BF-4DC4-85C9-04066FAA9703.jpeg (125.21 KiB) Viewed 1496 times


Well we made this tonight. Subbed the Kashmiri chillis for an equivalent and added spinach, mushrooms and fresh crab meat and claws as well as prawns and pollock. It was beautiful! Thanks for posting, we’ll make it again.

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Re: Goan seafood curry

Postby Pepper Pig » Tue Jul 21, 2020 11:12 pm

That looks bloody gorgeous!

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Re: Goan seafood curry

Postby karadekoolaid » Wed Jul 22, 2020 3:21 am

And i bloody well agree!!

(When is she going to invite us??) :gonzo

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Re: Goan seafood curry

Postby Amyw » Wed Jul 22, 2020 5:10 pm

That looks gorgeous , can taste it from here

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Re: Goan seafood curry

Postby OneMoreCheekyOne » Fri Jul 24, 2020 8:37 am

karadekoolaid wrote:And i bloody well agree!!

(When is she going to invite us??) :gonzo


You’re all welcome any time :D

It really was a lovely curry. We decided to cook the prawns and crab with the shells so finger bowls were definitely needed! Worth the faff for the flavour though.

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