Date: Thu, 4 Jan 2001 To: StBedes@list.via-caritas.org From: FlyingFish224 Subject: Curried Shark Bedelians: In pre-schism days (VBG), Brother Omoo posted a recipe for curried shark. Well, I arrived at the fishmarket 3 minutes after they closed, and the fish-guy opened up for me. (I blushingly admit to being a regular customer, and had bought 16 pounds of salmon last week for a Christmas-do, so they like me). Only, the fish guy would not open the back up, and I had to choose from what was in the case. While I was disappointed that I could not get shark, I happily trundled off with my 1.5 lbs of mahi-mahi (otherwiske known as non-Flipper dolphin). And I made Brother Omoo's curried shark, now curried mahi-mahi, for The-Man-I-Am-Seeing. TMIAS had told mesome time ago he didn't like curry. I snorted when I heard that, for I knew it wasn't true. Indeed, he all but licked the plate. It was an EASY and fabulous dinner, which left TMIAS gazing at me with admiration as he rubbed his fish-full belly. Maybe Grandma was right...you know, a way to a man's heart...and all of that stuff. So, thanks, Bro. Omoo, for a wonderful dinner. Renee Alexandroid currently trying list recipes, and stuff from Carol Marsh's cookbook. necessary religiou content: I grew up eating fish on Friday as a sacrificial discipline...real suffering, eating Maryland blue crab ------------------------------ From: "Judy Goans" Maybe we should have this recipe re-posted for the benefit of the rest of us. ------------------------------ From: "Dr. Kristina Lewis" Renee (or Brother Omoo), I don't remember this recipe....would you post it, or send it to me off-list. Sounds wonderful. Kris ------------------------------ From: FlyingFish224 Will post this later tonight, as I have had several requests. Have to find where I stuck the recipe. Renee happily eating leftovers -------------------------------------- From: FlyingFish224@aol.com Dang! I sent this to Anglican by mistake. Oh, well. This is Brother Omoo's recipe of 9/3/00: SEE RECIPE: Curried Shark Renee actually, Andrew Auld, reposted by Renee ------------------------------ From: "Richard Konopka" I want to recommend to you all to throw away your tins of curry powder and begin to purchase tins or jars of soft, wet Thai or Indian curry paste. It comes in red, yellow or green. Yellow is the mildest and green the hottest. It is buttery/velevty in texture as it forms the sauce and does so much more than add a curry flavor. It envelopes the dish and blends with the other ingredients to make the gravy or sauce. I always detested curry until Albert began using refrigerated or jarred curry paste from large grocery stores or specialty shops. It is the difference between brass and gold. Try it. Richard ------------------------------ From: "Raewynne J. Whiteley" And another wonderful thing to do is go to an Indian grocery shop and buy the individual spices you need - that way you can play with flavors and hot-ness. Raewynne who is very thankful to have an Indian shop nearby ~~~~~ Raewynne J. Whiteley Princeton, NJ ------------------------------ From: "COLE, CHUCK" > buy the individual spices you need This is the traditional way it's done, and my friends "of the tradition" tell me that each family has its own mix... might be similarities among them. FYI - Curry pastes and such may be a good idea, however. A traditional meal is not easily done in a non-traditional home because of all the prep and different techniques - as I found out by trying to honor dear friends by asking them to "advise" cooks (ex and a friend) in my home. Even with good pre-event coordination, it took more hours than knowledgeable anglos had imagined, but resulted in a fine meal and privately sworn oaths "never again". ------------------------------ From: "Juliann Tarsney" What other fish would be good, besides shark? -- Juliann Tarsney ------------------------------ From: Bob > buy the individual spices you need Yes indeed. And whole spices and grind them, either in a mortar and pestle or with one of those cheap coffee grinders. Note, there may be a few spices, such as fenugreek, that need the mortar and pestle And look for a copy of _The Yogi Cookbook_ by Yogi Vithaldas and Susan Roberts. I learned how to do curry from that book. Bob Rea ------------------------------------------- From: "Margaret Kleinpeter" I have can of yellow curry paste that I am yet to use. You have inspired me. We have a large Laotion community, so I have a ready source for all sorts of curries. One of my favorite quick toppings is a half a jar of "Chili Paste with Sweet Basil Leaves." ------------------------------ From: Scott Knitter >I have can of yellow curry paste that I am yet to use. You have inspired me. I am going to buy some at Cost Plus World Market during my brief "personal errands window" that others have granted me for this Saturday afternoon. -- Scott Robert Knitter ---------------------------------------------- From: "Joan McDonough" Dear Culinary Enthusiasts; Just to point out that curry is not unique to Indian cuisine, but can also be found in Chinese and Malasian foods - would anyone care to come up with a definition of "curry" other than a strongly spiced dish containing turmeric? Given the different blends of spices used, when does a curry cease to be a curry? (Deep philosophical question here!). Love, Joan ------------------------------ From: Michael Haywood >go to an Indian grocery shop Yes, an Indian grocery is best, but for those who don't have such at hand, a gourmet shop may carry *pukkha* (the-real-thing/genuine) curry powder and Indian spices. The problem at any of these shops is that much of the curry powder is "Madras" style, and it's too hot and somewhat -- uh -- "brackish" for the western palate. I was a kid (age 9-15) in India and developed a true affinity for curries of all kinds, from the four-alarm-hot to "missionary stew." My spice cabinet contains many of the flavorful spices that balance and round out the taste of locally-available curry powder: cumin, tumeric, ginger, cloves, cinnamon, fennel, coriander, cardomum. Now *that* makes a curry worth cooking! The "wet curry" sauces -- masala and tandoori -- are pretty good, but I still prefer my own culinary endeavors. :-) The trick to achieving splendid flavor is to brown the meat (unless it's a vegetarian curry -- then you'll have to use oil or butter), and then put in the dry spices, stirring rapidly and constantly so they only get a little "burnt." (Have water ready right by the pan, so you can pour it in as soon as the aroma of the spices gets *amazing*!) Then one only need cook the curry until the meat is done. And true Indian curry always has the meat whacked (right through bones -- no elegant butchering required) in small pieces, 1-2 inches. Oh, and good curry always has potato in it. (It tends to blend the spices.) Cut up fresh potato is best, but sometimes I use instant mashed potatoes -- which also serves to thicken the sauce. And with all the spices, there's no "instant" to the taste of the curry. And a splash of lime juice! Wonderful to enliven the spices! Faithfully, Michael Michael Anne Haywood ---------------------------------------- From: "Andrew H. Auld" As to seasoning: The bags of coriander, etc. sold as "seafood seasoning" are the best source of cheap seasonings I can think of....them and a mortar and pestle can make anyone a suspicious personage in the kitchen... - pax - Andrew H. Auld; Thinking Curry is only a state of mind in Lockport, NY (Lower Alabama tonite - Key West tomorrow, actually...) ------------------------------ From: "Andrew H. Auld" > What other fish would be good, besides shark? Juliann: quoting from my original post: "it also works well with other firm fish steaks like mackerel, scamp, dolphin (mahi mahi to the PC crowd...) I've tried it with all the above and also fresh bluefish, walleye and even REAL FRESH Northern Pike. Can't beat it. Shark, however, used to be good cuz it was cheap. Sigh. Times change... - pax - Andrew H. Auld; Lockport, NY ------------------------------ From: "Andrew H. Auld" From somewhere in NW Florida, the following is heard: Brer' Konopka sez - buy the pasties - he's right. Sista Renee sez....Is good - she's right too... ' enjoy ya'll.... - pax - Andrew H. Auld; Who thought that recipe looked familiar.... ------------------------------ From: "Andrew H. Auld" > Dang! I sent this to Anglican by mistake. They deserved it .... - Brer Andrew -