Recipe For Carom Seed Curry

I have a troll, a person who reads my blog, from start to finish, and then leaves me really horrid comments. The great thing is that I am able to control who comments on my posts, and so Mr Allan Trollface, your comments will not be displayed on my blog. I find this all so childish and suspect that a fellow South African food blogger is responsible for this behaviour. I think it is probably a scare tactic to ensure people stop blogging so that their blog is the last one left standing. I am not intimidated by you, your comments, or your general meanness. However, please feel free to continue leaving your comments for me – I love to improve myself. My spelling is hopefully correct and my grammar is as I speak! Oh, and by the way, I have a degree in English – I could write like I was taught, but the reading aloud of the blog would not sound like me at all. Another thing I am not afraid of is new ingredients. And so, here is another dish using the mystery ingredients gifted to me by Cindy. The next mystery ingredient was carom!

Carom Seed Curry
Carom Seed Curry
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Carom Seed Curry

Ingredients

  • 2 hake fillets cut in half
  • 2.5 mls salt
  • juice of half a lemon
  • 7.5 mls ground turmeric
  • 1.25 mls crushed chillies
  • 12.5 mls carom seeds
  • 15 mls chickpea flour

for the sauce:

  • 45 mls ghee
  • 1 small onion finely chopped
  • 2.5 mls ground cumin
  • 2.5 mls ground turmeric
  • 2.5 mls salt
  • 1 cm fresh root ginger finely chopped
  • 1 green chilli split in half
  • 200 g yoghurt
  • 20 g chickpea flour
  • 175 mls vegetable stock
  • 1.25 mls garam masala
  • 1.25 mls fenugreek

Instructions

  • place the fish in a large bowl
  • make a rub of the salt, lemon juice and turmeric and rub into the fish
  • set aside to marinade for 20 minutes
  • remove the fish from the marinade and set aside to dry – retain the marinade
  • mix together the crushed chillies, carom seeds and chickpea flour
  • coat the skin side of the fish with the flour
  • heat the ghee in a frying pan
  • pan fry the skin side of the fish until nice and crispy
  • remove and set aside
  • add the onion and sauté until golden brown
  • add the cumin, turmeric and salt and sauté until you can smell the spices
  • stir in the ginger and the chilli and cook for 2 minutes
  • whisk together the yoghurt and the flour and ensure there are no lumps
  • add the left over marinade to this
  • slowly add the mixture to the pan and stir constantly to ensure it does not split
  • increase the heat and bring to the boil
  • add 125mls of the stock and bring back to the boil
  • add the garam masala and the fenugreek
  • reduce the heat and simmer for 3 minutes
  • remove the chilli and add the fish
  • cook over a low heat until the fish is cooked
  • while the fish is cooking you may need to loosen the sauce with the balance of the stock

Notes

Recipe adapted from Dahi Wali Machli Curry page 48

Click on the links for conversions and notes.

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41 thoughts on “Recipe For Carom Seed Curry

  1. Some people are bored with their lives thus they amuse themselves by starting on other people. I hope he/she gets caught and dealt with. So unnecesary for them to behave the way they do, how pathetic.

  2. Good on you for not indulging him! They’re just bored, jealous, attention seekers-you carry on being brilliant 🙂

  3. I read your blog every day, and really enjoy them. Please ignore Mr Trollman, he/she is obviously not worth any attention!!!! Roz

  4. The fish curry looks great! I also get a troll that leaves horrible messages to me from time to time (only on my Food24 Blog). I also think it is a fellow food blogger and I think I know who it is, (my troll).. I might be wrong but my gut always proved to be right.

    I think I fixed the problem on my blog – will you please check and let me know!

    1. I have a few sneaky suspicions about who the troll is – but I am not going to go further into finding out – life has a way of paying back! YAY you fixed it. Thanks Pink xxx

  5. Sorry you have a creeper 🙁 The amazing and supportive people you find through blogging are really the best reason to keep going, I don’t know why anyone would want to be negative or leave awful comments. Ah, well–like you say, that’s what filters are for.

  6. How horrible – fortunately have not had to deal with anything like that yet. Seems like you are handling it in the right way. Can you contact wordpress and report him/her? Anyway, back to the nice stuff and your gorgeous recipe – what a lovely combination of flavours. Bet it smelt amazing as well as tasting great.

  7. Heh, you tell-em…
    Love the post (all of them). Incidentally, as far as the grammatical thing, though I find yours to be very good reading, all the hubspotters, SEO, tracking, listing, and web/blog grader programs not only recommend writing at a high school level or less, but count optimization points, and grades against using sophisticated $9.00 dollar words, etc…
    They do this, of course, to help us gain a larger audience, and return readers. Though yours is certainly not lower than high-school level. It’s personable, just as you have stated, and that’s what we like …about you, you are you. But, hey, if throwing a typo, or slang in there now and then draws more readers, albeit, with a below a high school level of comprehension, I may throw one in now and then myself on purpose…It obviously works, as evidenced by Mr. Allen Trollface, or whatever her real name may be.
    Keep up the wonderful work.
    Bless You
    paul

    1. thank you for this comment – I suppose as far as the Americans are concerned my blog is littered with spelling errors 🙂 You have a blessed day today 🙂

  8. Haven’t trolls got anything else to do?
    Do not feed the trolls” and its abbreviation “DNFTT”!
    I enjoy every word and minute when I visit!Have a lovely day! x

  9. Hi, just wanted to ask a stupid question, can one Freeze Risotto? And then Secondly, where can I buy a Speatzle Maker?

    1. I believe you can freeze anything except lettuce – but I have never tried to freeze risotto so I am not sure what the outcome would be. I think the best is to use your grater for the Speatzle, that is how the TV chefs do it 🙂

      1. Thank you so much for your reply, you can use a grator, but it is extremely messy, you don’t perhaps have a link of a TV chef that does that? Blessings!

  10. I love spicy fish curry, Tandy, and it’s nice to find one that does not require coconut milk, so I’ll give this one a try – thanks 🙂

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