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Fishing camp curry paste. - Page 2

post #21 of 32
Quote:
Originally Posted by Moikel View Post


That's the fresh turmeric . Hands still stained.
You could short cut this right down to garlic,ginger,shallot,chilli,lime curry powder & shrimp paste, bit of palm or brown sugar,some veg or nut oil.
For meats just use a different curry powder,back of the lime,leave out the shrimp paste.

The first time I cut up a fresh turmeric I thought it was a rotten ginger root and threw it away! biggrin.gif

I do something like your short cut version: ginger, garlic, shallot, lime juice, fish sauce (patis), lemongrass (the white part), kaffir leaves, sambal, sweet chili sauce, mint, basil, cilantro, sesame oil, and most of the time I mix that in with a basic teriyaki glaze. We use to run it as a special at my last job and it was so popular the chef put it on the menu. I still sometimes run it at my current job.

Edit: I found a pic of this on my phone from over a year ago:



I honestly don't remember what kind of fish this is but has the thai glaze, grilled pineapple relish, baby bok choi, black thai rice, shrimp, kaffir beurre blanc, scallions, white and black sesame seeds, and micro shiso leaves to finish...

If I didn't use the teri sauce I would do my own version of "evil jungle prince" and use the same ingredients above but use coconut milk instead.

I also save the green part of the lemongrass and cook that in with some jasmine rice to serve with this dish. Very tasty! I've also served it with pad thai noodles and one time I made "pad thai" risotto!

It looks like you are having a lot of fun and eating some good fish!

I'll be following this thread... icon14.gif
Edited by Welshrarebit - 9/26/14 at 12:11am
post #22 of 32
Thread Starter 
Great looking plate!Love your work welsh rarebit ! That's sounds Thai & very tasty .Great food for warmer climates.
I bought ling cod for curry . I will get that underway shortly.
post #23 of 32

Wow, that plat looks beautiful too Welshrarebit! Now I must find fresh turmeric!

Mick you plant the seed of suggestion with such great stuff! Cheers! - Leah

post #24 of 32
Thread Starter 

Good colour ,I decided not to process it further my FP sounds like I have stripped a gear wheel.
post #25 of 32
Quote:
Originally Posted by Moikel View Post

Great looking plate!Love your work welsh rarebit ! That's sounds Thai & very tasty .Great food for warmer climates.
I bought ling cod for curry . I will get that underway shortlyI bought ling cod for curry . I will get that underway shortly.

Got the big bag...110.gif

Quote:
Originally Posted by Leah Elisheva View Post

Wow, that plat looks beautiful too Welshrarebit! Now I must find fresh turmeric!
Mick you plant the seed of suggestion with such great stuff! Cheers! - Leah

I bow humbly to your creations...
post #26 of 32
Thread Starter 

Prawn heads & shells,fried few kaffir lime leaves green stalk off spring garlic,,cilantro stalks bit of ginger,splash of white wine some water. Mash shells with potato masher cook it off for 10 minutes,strain that will go into curry 50 /50 with coconut milk.
post #27 of 32
Thread Starter 



I used lite coconut milk & the stock I made so it was a little thin sauce wise but I am on a diet( sort of)
It was a great curry,it was a little under on the heat but you can just use more paste.
I need to be in the middle chilli wise ,I don't know how every body likes . I can give it a bump with a little booster of chilli & bits for those people who take it hotter. Just remix it as I batch it up into jars.
post #28 of 32
Thread Starter 

I forgot to set out basics of curry .Its just a large red onion chopped & fried in some peanut oil till soft add curry paste about a fat tab for this meal enough for lunch  left over. Keep it moving ,don't let it burn when it's giving off all the good aromas .Add stock,stir bubble a bit .Add coconut milk stir ,gentle simmer add fish cook until done. You can bump the curry paste along the way if you think you are under . It goes really well as the base for mussels in a curry broth.

I do like to do what is known here as jungle curry,I have no idea how it got that name.

Its just really a stir fry that suits quick cooking seafood ,no coconut milk .Just marinate seafood in paste loosened up with a bit of fruit juice or such,then you can char grill it .Or you can rub a whole fish or fillets  & wrap it in a banana  leaf put it in the smoker.

The only thing that can really screw up is if you burn the paste.

post #29 of 32

You would have a fabulous cooking show! I'd watch!

post #30 of 32

This has been some learning process!! Not only great cooking skills but the great fishing you have there.  Thank you for a wonderful thread.  Reinhard

post #31 of 32
Thread Starter 
Quote:
Originally Posted by Reinhard View Post
 

This has been some learning process!! Not only great cooking skills but the great fishing you have there.  Thank you for a wonderful thread.  Reinhard

Thanks very much.Glad you liked it. 

That particular fishing is a once a year thing for me.Its the far tropical north & has a price tag. I couldn't live up there its just to humid but its a great place to visit. My day to day fishing is these guys,AppleMark

In my kayak ,great tasty fish .I can normally catch my lunch poking around the river amongst the oyster leases at Greenwell Point.

post #32 of 32
Thread Starter 

BTW .Loomis make a series of rods just for the barramundi fisherman here in partnership with Shimano. I will buy myself either a Loomis or  St Croix  when I land in Darwin.  Barra can get to 70 or so pounds in saltwater over a 100 in fresh water lakes where they don't have to move as much. They won't breed in fresh but they do grow big. One landed that went 97 pounds by a guy in a kayak.:icon_eek:

Hell of a fight on casting tackle.:yahoo: 

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