This weekend I cooked hassar curry. As I ate my meal, I wondered about the fascination with the fish, after all, the most significant part of hassar-eating is sucking on the tough shell, the meat is of little consequence; oh, I love the eggs inside. So what is it that makes us desire this fish? And is it better cooked with coconut milk or water?
9 comments:
I think that coconut milk adds some sweetness to what ever it is cooked with but I believe that cooking it with hassar is really a preference for some people. Most of the times when I cook hassar, I do so with water.
I would like to eat some right now, cooked with coconut milk or water!
It is the sucking of the bones, I love the head and like you said, the eggs inside!
cascadoo...mmm
funny! even i recognized it was cascadoo. i learn a new word today!
Hassar!
@chennette - cascadura, is cascadoo the shortened name for it?
Alas, I just cooked the last set of hassar that I brought from home in January. I am happy because the curry taste real good; sad because I have no more in the freezer.
Can't wait for my sister and her beau to visit, I know they will bring some for me.
Cynthia - short or not, yes cascadoo is from cascadura :-)
*sigh*
I can only dream of Hassa(r) curry, since Customs in Australia will positively implode if one of those delectable fish were to make it through and into my belly.
It's partly because we have to work for the goodness inside, like eating prawns ... with Hassar, it's just bliss... those 'scales' and that pinkish flesh... YUM
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