Topic: Fish curry, what fish?

[gansant]

   I've been playing around with different fish in curry for a while and did some digging after a few disasters. The problem seems to be finding a fish that doesn't fall to bits and compliments the curry taste. The best I've found up to now was monkfish tails but results vary with it and its too damn expensive.

   We have a local curry house that does a spectacular fish karahi and I finally got out of them what it was I was eating, 'River Cobbler'! I'm sure some of the regulars on here are well aware of this fine fish but for me it has been a revelation. It's cheap, the taste is subtle enough and it doesn't fragment after 60 seconds in the pan. Marinating first doesn't seem to work but 5 mins before the end I simply lob it in my pan of curry and the magic comes out the other side. I tried it with an old Jalfreizi recipe on here and it worked perfectly.
http://www.curry-recipes.co.uk/curry/index.php/topic,2664.0.html
Darth Phall's base was used.

[livo]

Seeing as you mention Monkfish I'd assume you are from Europe so I can't say for sure what local fish is best suited to curry but commonly used fish in curries is Mackerel. Spanish Mackerel or Grey Mackerel if you can obtain it will serve you well. They are not the same species but very close and often confused.

Here in Oz Blue-eye Trevalla (also known as Blue Eye Cod) is also a good fish that holds together well, so perhaps try fish in the Cod group.

You need to obtain fish that is a firm flesh and even still it needs to be cooked carefully with gentle touch.

[noble ox]

Be very wary of River cobbler its passed off by chippies in the uk as Cod
It also has caused a lot of food poisoning I know from experience
Google" River cobbler and food poisoning" to read some more

http://ananda.forums.com.bz/t29-dont-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole

[livo]

Out here it is known as Basa Fillet and I won't touch it.

[Gav Iscon]

Be very wary of River cobbler its passed off by chippies in the uk as Cod
It also has caused a lot of food poisoning I know from experience
Google" River cobbler and food poisoning" to read some more

http://ananda.forums.com.bz/t29-dont-eat-this-fish-pangas-pangasius-vietnamese-river-cobbler-white-catfish-gray-sole

Is that not one of those unsubstantiated stories like using aluminium pans. The Singapore food agency seem to think so
http://www.ava.gov.sg/FoodSector/FoodSafetyEducation/Debunking+Myths+on+the+Pangas+Fish.htm

and its on the fish list of the Scottish Food Agency to eat.
http://www.eatwellscotland.org/healthydiet/nutritionessentials/fishandshellfish/index.html

The story you relate to above has appeared on a few forums. I'm having a bit trouble with the 'They inject female Basa/Pangas with hormones made from the dehydrated urine of pregnant women' bit?

[Unclefrank]

Tilapia is the main fish i use, also hake is a very nice fish to cook with, kingfish but can be quite difficult to get hold of, basa as well.
Monkfish is a very good "meaty" fish to cook with, needs a bit more cooking but produces a great fish curry, could try a local fishmongers.
Take a look in your local asian green grocer shop in the freezers.

[noble ox]

GI

Is that not one of those unsubstantiated stories

I wish it was as above
But I learned the hard way If you do eat it and have food poisoning you can not cry that you have not been warned

[gansant]

I've read allsorts about river cobbler/basa/pang. One theory is the bombs dropped during the Vietnam war have poisoned the fish with heavy metals and nasties. I am European and so far I've never had food poisoning and I'm very careful with my cooking. I bet theres very few meats/fishes that won't have some stories attached to them.

[gansant]

I'll also try out the other fish suggestions.

[Invisible Mike]

Do you know the firmest flesh fish I've ever come across is conger eel. So much so you could even precook it like chicken slowly and gently and then in the finished curry and it would still be firm. It's a little harder to get hold of unless you've got a good fishmonger and the fact that it's an eel would be enough to put many people off but it's got a lovely flavour. It's a lot more robust than monkfish.