Quote from: Garp on July 18, 2014, 07:27 PM
Whilst being aware of the intent of the original post (it was obvious that it wasn't a finished dish in the post) I would still bin it.

You didn't stipulate that only fish-eaters should reply either; 'all suggestions welcome' I think was the phrase used, and suggestions were offered but obviously not welcomed

Garp... the original post still says that: nothing has been stipulated. This is not East Germany, after all. I just don't personally see the point in commenting on a particular food if you don't eat the thing; it kind of stops any discussion before its started, that's all.
You don't like fish, so you would bin it. Fair enough.

OK, think of it as a marinade, which was inadvertently left on the hob.  I'd still go karahi, trad.  Very red and hot.  Red-hot even. 

Rob 

Another option would be Adey's Tuna Bora.  That would also be very tasty.

Good to see peeps having a go at stuff.

Rob 

I keep meaning to try Adey's Tuna Bora... Anyone made it?

Quote from: Double Onionist on July 18, 2014, 07:32 PM
Garp... the original post still says that: nothing has been stipulated. This is not East Germany, after all. I just don't personally see the point in commenting on a particular food if you don't eat the thing; it kind of stops any discussion before its started, that's all.
You don't like fish, so you would bin it. Fair enough.

I think you'll find there is no such country as East Germany, my friend.

Perhaps if you have objections to people replying to your posts, you should:

a) make your posts clearer
b) post on CA's forum
c) stop posting

Of course I don't object, my friend.
But I assume I am allowed the right to reply?
Good.

Quote from: Double Onionist on July 18, 2014, 06:16 PM
Scallops, prawns, cod, smoked cod, and salmon
No idea what's going to happen to it eventually- We're through the looking glass, people!
PS- all suggestions welcome as ever!

What a good idea. How did it turn out? Prawns are normally pre-cooked and, even if raw, need only about 3 minutes simmering in liquid. Scallops need watching, too, to avoid over-cooking. Cod and salmon probably take longer. I don't know why anyone would suggest binning it. I see little correlation between image quality and what something actually tastes like.

Quote from: Double Onionist on July 18, 2014, 09:09 PM
Of course I don't object, my friend.
But I assume I am allowed the right to reply?
Good.

Of course you are allowed the right to reply my friend, as am I and as are the people of the non-existent state of East Germany.

It would be nice to see more of your curries and less of your Daily Mail opinions

I don't do prawns but love all fish. I would not have done a pre cook with fish stuffs. It only takes a few mins to cook any how so youhave a sure danger of it being chewy

If I was doing fish/prawns though I would do extra hot chilli and lots of lime juice with some nice crispythin sliced veg. A bit Jalfrezi style but with a nice light sauce

What are you going to do.....have you decided?

I would just make up a portion of my favourite sauce and dump the seafood in to warm through and scoff the lot with a couple of naans.

Although saying that with the smoked fish in I would just make a fish pie with a good helping of peas in.