Text 21261, 150 rader
Skriven 2012-02-14 08:05:58 av Dave Drum (1:261/38)
  Kommentar till text 21236 av Michael Loo (1:123/140)
Ärende: Carp
============
-=> MICHAEL LOO wrote to DALE SHIPP <=-

 ML> river, which requires (not begs) the obvious question,
 ML> why not feed fruit to the farmed ones.

 DS> I've heard that smoking them might actually make them semi-palatable.

 ML> Depends. What it doesn't do is eradicate the bones.
 ML> Might soften them up a bit, but the bones are the
 ML> worst issue that one can carp about.

Having had smoked carp a couple times - it does NOT soften the overly plentiful
bones. One must eat smoked carp (any carp not cooked long enough to A) crisp
the bones or B) soften the bones) very carefully.

It's not all that tasty, either.

Best way I have seen to do carp is at the local walk-up fish stands - called
"scored carp". Thin fillets of carp are scored nearly through crosswise, given
a cornmeal coating and deep-fried to the consistency of cardboard. This cuts up
some of the bones and fries them to a crispy crunch. One really needs to eat
scored carp with some form of creamy sauce (tartar, etc) for the moisture and
especially for the flavour.

 ML> Speaking of which, when is a carp not a carp:

When it's a koi ... Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Tel Koi
 Categories: Asian, Seafood, Herbs, Chilies, Dairy
      Yield: 4 servings

    500 gm Koi Fish
     50 gm Yogurt
      1 ts Turmeric powder
      1 ts Coriander powder
      1 ts Chilli spice
    1/2 ts Cumin powder
      1 ts Ginger paste
      6    Green chilies
    200 gm Mustard oil
      1    Bay leaf
           Salt

  Tel Koi is one of the best known Bengali recipes.

  Wash the fish properly and apply salt and turmeric to it,
  keep aside for a while.

  Heat oil in a pan and fry the fishes, set them aside.

  Add remaining oil in the pan and sauté the bay leaf, 2
  slit chilies, cumin and ginger.

  Combine ginger paste, coriander powder, chili powder,
  turmeric powder with it, mix well.

  Fry it well till the oil separates and then add the
  yogurt.

  Add a cup of water, salt and the rest of the chilies,
  stir well.

  Simmer it in low flame till it almost dries up and the oil
  separate.

  Remove Tel Koi from the fire.

  From: http://www.indobase.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Koi Macher Jhol (Koi Fish Curry)
 Categories: Asian, Seafood, Herbs, Potatoes
      Yield: 3 servings

      1 kg Koi
      1 lg Potato
      1 ts Turmeric powder; (heaped)
      1 ts Cumin seed
      1 ts Cumin powder; made into a
           - paste w/a little water
  1 1/2 ts Coriander powder; made into
           - a paste w/a little water
      2    Turkish bay Leaf
      1 ts Ginger; grated
           Salt
           Sugar
      2 c  Water
           Coriander leaves
           Oil for frying

  Ask the fish seller to de-gill the fish. Smear salt on
  fish and wash well.

  Drain. Smear 2 tsp salt and 1 heaped tsp turmeric on the
  filet and set aside for 5 to 10 minutes.

  Slice the potato lengthwise into sections.

  In a wok / kadai heat 1/2 cup oil to smoking.

  Medium fry the fish (if required in batches) and set
  aside.

  In the same kadai, add the cumin seeds, bay leaves.

  When the cumin seeds start crackling, add the potato
  sections and stir.

  Add 1 tsp cumin paste, 1 tsp coriander paste, a little
  turmeric, 1 tsp ginger paste, a little salt and a pinch
  sugar.

  Stir well and fry a bit.

  Add the water.

  After two minutes add the fried fish and cover.

  Cook for 5-7 minutes or till potatoes have softened and
  fish well soaked in gravy.

  Add the coriander leaves remove from fire.

  This curry has to be eaten with steamed rice (a must).

  Note: K prefers to take cumin grains, grind them using a
  shil patha (a stone block with fine carvings to aid in the
  grinding. The spices are ground using another stone not
  unlike in shape to a rolling pin - also carved - but
  smaller). Same for coriander. I, on the other hand, would
  have little qualms of using powdered spices and making
  them into a paste with a few drops of water!

  From: http://timidcook.blogspot.com

  Uncle Dirty Dave's Archives

MMMMM

... A tiny radish of passionate scarlet, tipped modestly in white.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)