|There are two things to consider when determining how to cook a particular type of fish: texture and flavour. For curries it’s best to select a fish with firm flesh that will hold together well when it’s stirred through the sauce. While some mild flavoured fish could be used, the strong flavours in the sauce will tend to overpower them.
Curries are an excellent opportunity to use some of the oilier fish that are often overlooked because of their stronger flavour.
Good choices include albacore, mackerel, salmon, swordfish, tuna, yellowtail kingfish or, if you prefer a milder flavoured fish, blue-eye trevalla, ling or ray/skate.
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