Topic started by kav (@ 63.67.147.1) on Tue Feb 11 18:03:12 .
All times in EST +10:30 for IST.

there are so many kinds of fish available in the US. i usually use tilapia... what other kinds do you suggest? also what's the substitute of pomfret in the US?

Responses:

• From: Rimi (@ dsc02-aui-tx-4-242.rasserver.net) on: Tue Feb 11 18:41:24
  
  Hi kav,
  Some of the good varieties you can buy in the US are salmon, king, red & bluefish, grouper, bass, trout, spanish mackerel, butterfish and pompano(white pomfret). Whereas on the south western gulf coast black Indian pomfret is also seasonally available.
  All of the above are quite tasty when cooked according to most Indian recipes.
  
  
• From: kav (@ 63.67.147.1) on: Tue Feb 18 18:40:51
  
  thanks Rimi!!
  
  
• From: funcook (@ tor-58-27a-209197174182.3web.net) on: Sat Mar 22 22:06:22
  
  Hello Kav and Rimi!
  
  Personally I would prefer to use Chilean Sea Bass.
  
  Catfish filets are good for spicy sauce based preparations.
  
  King fish sliced on the bone is good for shallow frying and grilling.
  
  Red snapper and Rainbow Trout are good for Tandoori.
  
  Grouper filets are excellent for Fish tikkas
  
  
• From: Roshini (@ 12.104.6.129) on: Mon Mar 24 12:07:25
  
  HI Funcook
  Can you give your recipes for Tandoori Fish & fish tikkas ?
  Thanks
  Roshini
  
  
• From: funcook (@ tor-58-26a-209197166095.3web.net) on: Mon Mar 24 20:11:12
  
  Hello Roshini!
  
  By definition Tandoor grilled food is termed as “Tandoori …”. A pertinent example is “Tandoori Chicken”.
  
  A Tikka by definition is a piece of meat preferably without bone, which can be skewered and cooked in the Tandoor or an open grill.
  
  This clarification of terms absolves the responsibility of having a Recipe in Gold Plate.
  
  Restaurants selling Indian food would normally have the same marinade for a Tandoori Chicken, Chicken Tikka, Tandoori Fish and Fish Tikka and maybe Paneer Tikka too, which leads a lot of people to believe that Tandoori grilled kababs should be reddish orange in colour.
  
  With this definition in mind, we can have different marinades for a Tandoori Fish and a Fish Tikka.
  
  Fish in general is not very common in Tandoori menus. However, Persian foods do have this as a regular.
  
  Fish being very delicate meat needs to be handled with care all the more while cooking in a Tandoor.
  
  For a Tandoori Fish, you may try using the same Tandoori chicken Marinade if you like.
  
  A couple of Recipes that come to my mind is:
  
  Tandoori Fish:
  
  1) Whole fish
  Seasoning
  Green chutney marinade (made with blended cilantro, salt, black peppercorns, green chillies,
  Lemon juice, cashew nuts, ginger, garlic)
  Oil
  Oil/Butter to baste
  
  
  2) Whole fish
  Vindaloo masala paste (thick)
  Sour cream
  Seasoning
  Oil
  Oil/Butter to baste
  
  
  Fish Tikka:
  
  Chunks of Grouper filet
  Seasoning
  Pinch of Ajwain
  Chopped garlic
  Chopped green chillies or Red chilli flakes
  Turmeric powder
  Chopped cilantro stems
  Lemon juice
  Mustard oil
  Oil/Butter to baste
  
  
  Fish should be marinated preferably for not more than 2 hours. Gently skewer them and cook in Tandoor or a grill. Fish tends to flake easily when cooking and may drop off from the skewer.
  
  
  
• From: Roshini (@ 12.104.6.129) on: Tue Mar 25 15:29:14
  
  Thanks Funcook for your prompt response. Can you also give me your version of Vindaloo masala paste? It would be great if you can quantify the ingredients .....
  Thanks
  Roshini
  
  
• From: funcook (@ tor-58-27a-209197172161.3web.net) on: Tue Mar 25 22:11:26
  
  Hello Roshini!
  
  That's the hard part - the measures. You may find the measures in some book or on the web.
  
  However here is the list of ingredients:
  
  Dried red chillies
  whole black peppercorns
  cumin seeds
  green cardamom
  cloves
  cinnamon
  garlic
  ginger
  Toddy Vinegar
  
  
  Grind all together in a blender or preferably on a stone grinder.
  
  One way of doing this is to soak all ingredients in the vinegar overnight before grinding.
  
  Add oil to the mix to improve its shelf life.
  
  A good alternative for the toddy vinegar is the Malt vinegar.
  
  Goans prefer using Goan red chillies. They believe the color stays bright after adding vinegar.
  
  One use of this paste mix is the Peri-Peri - a traditional Goan fish preparation. Its basically fish filet or lobster marinated in this paste and pan fried or grilled.
  
  This paste is also used to make Balchao, Mol and Recheade.
  
  "Balchao" and "Mol" appear to be almost the same. Never could tell what the difference is. Some Goans I spoke to assured me its one and the same, though it is hard to believe this.
  
  "Recheade" is a mackerel stuffed with cooked vindaloo paste and tomatoes togehter and pan fried. Although there might be other versions of it using almost the same vindaloo paste sans the tomatoes.
  
  
• From: andy and emma (@ ) on: Tue Jul 15 04:43:58
  
  we would like the recipe for keralan style fish masala using king fish or baracuda. can anyone please help?
  
  

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