Goan seafood curry
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
22 posts
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- cherrytree
- Posts: 567
- Joined: Thu Apr 26, 2012 3:48 pm
Re: Goan seafood curry
It’s on my list to make in the next week.
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Goan seafood curry
That looks right up my street, so saved.
Thanks for posting PP.....!
Thanks for posting PP.....!
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Goan seafood curry
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.
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: Goan seafood curry
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?
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Goan seafood curry
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.
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.
- PatsyMFagan
- Posts: 2152
- Joined: Tue Sep 19, 2017 2:38 pm
Re: Goan seafood curry
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
- Lusciouslush
- Posts: 1735
- Joined: Thu May 03, 2012 10:35 am
Re: Goan seafood curry
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.
- Stokey Sue
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- Location: Stoke Newington, London
Re: Goan seafood curry
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!
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!
- OneMoreCheekyOne
- Posts: 421
- Joined: Wed Apr 25, 2012 9:16 pm
- Location: Cheshire
Re: Goan seafood curry
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.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Goan seafood curry
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"
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.
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.
Re: Goan seafood curry
.
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.
.
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.
.
- Stokey Sue
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- Joined: Fri Apr 27, 2012 2:02 pm
- Location: Stoke Newington, London
Re: Goan seafood curry
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.
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Goan seafood curry
Yep - I think our posts crossed! The kashmiri chiles are quite a thing and definitely good for colouring!
- OneMoreCheekyOne
- Posts: 421
- Joined: Wed Apr 25, 2012 9:16 pm
- Location: Cheshire
Re: Goan seafood curry
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.
- Pepper Pig
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- Location: North West London
Re: Goan seafood curry
That looks bloody gorgeous!
- karadekoolaid
- Posts: 2581
- Joined: Fri Apr 27, 2012 1:40 pm
Re: Goan seafood curry
And i bloody well agree!!
(When is she going to invite us??)
(When is she going to invite us??)
- OneMoreCheekyOne
- Posts: 421
- Joined: Wed Apr 25, 2012 9:16 pm
- Location: Cheshire
Re: Goan seafood curry
karadekoolaid wrote:And i bloody well agree!!
(When is she going to invite us??)
You’re all welcome any time
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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