repspec wrote:the whole point of curries is to use cheaper cuts/ less quality of meats.
Look at where curries are from, mainly poorer areas/ farming areas that use localy caught fish/meat and then their own spices/vegies.
Carp in a curry would suit it well...id be a bit more picky where it was coming from though. Would dream of eating a localy caught one. A river in central vic or somewhere would be better (less chance of nasty polution)
If you are putting kingfish in a curry...take a long hard look at yourself...
I guess if you can catch them easily then it isn't a issue what you do with a kingfish.
Often with the left over flesh from a kingfish or Barra I would use the pieces for a curry..