Comments on: Pan Fried Halibut in Tamarind Sauce – A Quick Fix Dinner

By: Cynthia

Cynthia — Thu, 10 May 2007 00:28:00 +0000

This picture falls into the category of food porn! (lol)

By: Amy

Amy — Sat, 05 May 2007 04:45:00 +0000

Ooh this looks lovely! I’m totally saving this recipe, I love fish. Thanks Sig!

By: Sushma

Sushma — Fri, 04 May 2007 02:05:00 +0000

The fish curry looks YUMMY-LICIOUS.. and the pressentation is great !!!

By: mallugirl

mallugirl — Thu, 03 May 2007 20:20:00 +0000

wonderful photo, sig!u are right, fish is easy to cook on a week night provided its fresh.

By: USHA

USHA — Thu, 03 May 2007 20:15:00 +0000

Hi Sig,

What a lovely presentation…!!!tempts alot my girl…

i’m drolling over here…gr8

By: shilpa(Aayisrecipes)

shilpa(Aayisrecipes) — Thu, 03 May 2007 15:54:00 +0000

Do u know I am salivating now? I usually freeze fish/chicken and I always felt they don’t taste good after second day. I haven’t tried different kind of fishes here. I always buy them from Chinese store(I look for meckerel or pomfret). I am going to try Halibut sometime. Your dish looks so good, so may be this is the first dish I am gonnu try with this fish.

By: Sig

Sig — Thu, 03 May 2007 15:04:00 +0000

Sunita, Yes, I know you are a fish lover… I always come by to ogle at your fish pics… I have a ton of ur unique fish recipes in my to-try list.

Sandeepa, lol, thanks… that is my dream…

Indo, welcome to my blog… fresh fish is sometimes worth all that trouble right? Halibut is one of favorites, it has a unique taste and is very versatile.

Shanti, thanks and welcome to my blog!

Melting Wok, thanks much for the info on quail eggs, I’ve never seen the canned ones, but I didn’t even know they exists! We have a lot of Asian grocery stores around, so I am sure I can find some… Love the idea for dessert too, thanks girl!

By: Sig

Sig — Thu, 03 May 2007 14:56:00 +0000

Richa Lol girl, RR has nothing on me, I should start my own show called 20 minute meals… Yeah, no more moderation, I finally decided to trust people …

Pravs, Meen curry with halibut will be great too… I haven’t tried a traditional fish curry recipe with halibut… that must taste good too… next time.

Inji, welcome to my site… and thanks for all the comments…

Gini, wow, thanks, that is a great compliment…
Hope you are done with your exams.

Musie, yeah blood orange is so photogenic right? You are right, this will go great with veggies too…

Metro, thanks and welcome!

By: Sig

Sig — Thu, 03 May 2007 14:50:00 +0000

Sorry everyone, things have been super hectic this week, I wasn’t ignoring the comments, just never got around to replying..

Reena, prawns and shrimp (er… I still don’t know the difference ) are something I buy frozen too… just as a backup in the freezer for those lazy days.

Meeta LOL, Meeta Make Me has a nice ring to it… when I look at your pics those normally tell me Sig Eat Me!

Anita, thanks Isn’t that great to have an entire meal ready in 20 mins…

Bharathy, lol that’s a lot of coincidences… aquarian or not, haven’t met a mallu who doesn’t like fish, except for the vegetarians of course

Asha, yeah Tamarind is the best, it adds that extra something-something to dishes… esp seafood!

By: Melting Wok

Melting Wok — Thu, 03 May 2007 12:49:00 +0000

sig, great use of the tamarind paste, kinda remind me of malaysian asam pedas fish curry (sour, spicy rendition). I love it when fish fillets are cook this way, yummy
p/s: btw, just in case you did not get my reply on the quail eggs on my sticky rice post, I’ve use the “can” ones (cooked and peeled), easily found at any Asian grocery market.(look at the can fruits/food section), hope that helps, cheers !:)