Thread: Fish Curry

I just made this with the Jack I was given yesterday.
Whomever said Jacks were not edible lied.
It was great, no "fishy" or "bloody" taste, texture more like pork.
I'll be keeping everyone I catch.

Fish Curry Recipe

Ingredients:

1 Lb Fish, Cut into 1"x1" Chunks, Use a large flake fish like Jack, Redfish or King
1 Can Diced Tomatoes (14.5 oz Can, dont drain)
1 Onion, Diced
Japelenos - 1 to 3, depends on how hot you like it
1 TBS Curry Powder
1.5” of Ginger, grated
1 tsp Vinegar
½ tsp Salt
1 can Coconut Milk -
Vegetable Oil
Water

Procedure:

In a deep skillet, heat oil.
Add sliced onion, green chilli, ginger and sauté well.
Add Curry Powder, salt and vinegar, sauté for 30 seconds or so.
Add tomatoes, stir.
Add fish.
Add just enough water to barely cover fish and cook until done.
When the gravy becomes thick, add coconut milk and stir.
Simmer for 5 more minutes, remove from heat, let set for 10 minutes before servinging.
Serve with rice.

Thanks, been wondering about jacks.

I will have to try this.

Yup. I gotta try this too. Jim egbert aka pescador has been telling me for a while that Jack is awesome(and more like pork like Carl said). Just haven't caught one small enough so I don't waste as much if I don't like it.

Speaking of wasting---how well do you think it would freeze?

If it is a steaky kind of fish it would probably freeze really well.

Pretty firm, I would think it would freeze well. I'll be freezing the rest tonight. Gotta get more vacuum bags....

Gonna try this tomorrow and gonna freeze the rest. Will let y'all know how good it is.

Gotta say this is a pretty tasty recipe. Tried a little piece if jack seared with a little salt and pepper. Will not eat it like that though. Wasn't that bad just had a metallic taste I guess. But in this curry it was awesome.

Glad you liked it! Hope you kicked it up a little with a few jalapeno's, I had to make it pretty mild since my boy doesn't like spicy..