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Offline Kashmiri Bob

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Masala fish
« on: March 31, 2025, 12:07 PM »
Testing out a set of NOS Oneida 18/10 stainless fish knives and forks bought on eBay recently. Good cutlery is important for fine dining.  Show me your flatware :)

Smoked haddock






Cod






Sea bass






Rob
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Online curryhell

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Re: Masala fish
« Reply #1 on: March 31, 2025, 03:59 PM »
You should have borrowed some crinkle cuts from one of your curry pics Rob  :clown2:  Ironware looks good, as does that fish.
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Offline Kashmiri Bob

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Re: Masala fish
« Reply #2 on: March 31, 2025, 06:14 PM »
No more chips for the time being Dave. Finally got around to reducing the carbs. The Sherpur Naga doner (with chips) were my last. Caution needed if you use Naga Gold. I added too much and afterwards thought, actually, it's not unlike the prep for a colonoscopy, but in a jar.

With have to drop the rice as well. I will miss this the most. Suppose I can have a little now and then, as a treat. Another occasional treat will be a Happy naan. I hate flour though, It's chalk on a black board for me. Dammed stuff goes all over the place too. Last bag I opened it so carefully. Next thing I am covered in flour from head to toe. I guess baking is not my thing.

Rob
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Online curryhell

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Re: Masala fish
« Reply #3 on: April 02, 2025, 09:02 PM »
Thanks for the heads up on the Naga Gold Rob.  I'll get some when I'm next at the wholesalers. I do dabble in pastry but have to agree, the flour does mysteriously end up in unexpected places at times.
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Offline Robbo141

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Re: Masala fish
« Reply #4 on: April 03, 2025, 01:05 AM »
Indian prepared fish is honestly one of my favorite things.  The first time I had tandoori pomfret in Mumbai was astonishing. Never been able to recreate it, but the quest continues.
Robbo
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Offline peshwarinaan

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Re: Masala fish
« Reply #5 on: April 07, 2025, 02:34 AM »
The sea bass looks especially fantastic, Rob.

Any chance of your recipe(s) please?
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Offline Kashmiri Bob

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Re: Masala fish
« Reply #6 on: April 08, 2025, 12:34 PM »
Quote from: peshwarinaan on April 07, 2025, 02:34 AM
The sea bass looks especially fantastic, Rob.

Any chance of your recipe(s) please?

The sea bass is based (loosely) on this recipe:

https://www.viveksingh.co.uk/june-baked-whole-fish/

Modified for Asda's extremely stingy fresh fillet portions (190 g). Opted for black and timut pepper. I will add details/approx quantities later and for the other two.  I am way behind with everything. All this sunshine we are having. I am working on my tan :)

Rob
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