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Author Topic: Using Fish  (read 4,705 times)

AI Summary
Using fish in a Madras curry is considered a viable option, with suggestions for monkfish, king prawns, and salmon being well-received. One user recommends deep frying chunks of fish before adding them to the curry, while another shares their experience using Pollock fillets, noting their affordability and ability to hold together during cooking. Overall, the community agrees that fish can successfully replace chicken in a Madras recipe.

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Offline adamavfc

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Using Fish
« on: June 24, 2013, 10:51 PM »
So I've made my base and spice oil.
I was just wondering if I as t make a Madras using a recipe of this site ( like CA Madras recipe) could I replace the chicken by using fish instead? Something like Monkifish or River cobbler

Or won't the recipe work?
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Offline chewytikka

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Re: Using Fish
« Reply #1 on: June 25, 2013, 03:17 AM »
Monk fish is a good choice for a Madras.

BIR style is to deep fry chunks of fish for 2mins then add it to the curry
as you would precooked meat.

Follow my recipe and technique and you won't go wrong.
https://vimeo.com/33663388
cheers Chewy
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Offline Unclefrank

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Re: Using Fish
« Reply #2 on: June 25, 2013, 10:10 AM »
Could also use king prawns, excellent in a Madras.
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Offline goncalo

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Re: Using Fish
« Reply #3 on: June 25, 2013, 01:03 PM »
I've had some salmon tikka in the past and loved it. I am marinating some tonight after I pull out the chicken that's been marinating for the past 52 hours.

I was going to grill the salmon. Would you say this is a good enough approach or should I fry/deep fry it instead?
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Offline tommy99

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Re: Using Fish
« Reply #4 on: September 07, 2013, 10:33 PM »
I use Pollock fillets (skinless and boneless). They are very cheap when bought frozen. They hold together well when cooked in a curry. I also use them in paella.
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