Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Indian-style Curry of Carp

Curries

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Indian curries are usually served with a selection of accompaniments, often sweet or cooling to compliment the heat of the curry. We’ve used purchased mango chutney, a salad of chopped red onion and tomato, and a raita made from chopped cucumber and thick natural yoghurt … but feel free to use whatever you like. Sliced banana mixed with desiccated coconut is also popular, as are halved grapes stirred through natural yoghurt, and a whole range of prepared pickles, sambals and chutneys.

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Serves 6

2 tablespoons coriander seeds
1 teaspoon fenugreek seeds
2 cups shredded coconut 
2 tablespoons tamarind liquid (see notes)
2 tablespoons medium-strength Indian chilli powder
½ teaspoon ground turmeric
2 teaspoons salt flakes
½ teaspoon freshly ground black pepper
½ cup vegetable oil
400ml water
800g carp fillet, skin off, bones removed, cut into small bite-sized pieces 
3 small green chillies, finely sliced
Steamed basmati rice, for serving
Cucumber raita, tomato salad and mango chutney, for serving (see above)

Toast the coriander and fenugreek seeds in a dry frying pan over a low heat for about 2 minutes, until fragrant. Cool then grind to a fine powder in a spice grinder.  

Heat a large frying pan or wok over a low heat, add coconut and stir for a few minutes until lightly browned. Place in a food processor with coriander, fenugreek, tamarind, chilli powder, turmeric, salt and pepper and blend until finely ground.

Add oil to the frying pan or wok, place over a medium-high heat, add coconut mixture and fry for a couple of minutes, until aromatic. Add water and stir well to form a thick sauce. Stir in fish, return to the boil, sprinkle with green chilli, cover and remove from heat. 

Serve with steamed rice, cucumber raita, tomato salad and mango chutney.

Notes:

Dried tamarind pulp is sold in blocks at Asian grocery stores. To make tamarind liquid, work 2 tablespoons of tamarind pulp into ½ cup of warm water then strain through a fine sieve, down to remove as pressing much tamarind as possible.

 
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