Coconut Fish Curry Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Sep. 15, 2014
This was just ugh. It was bitter. I am not sure what happened. I tried adding sugar, lime juice, peanut butter, soy, and it was still barely edible.
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Reviewed: Aug. 1, 2014
With these changes I would give it 5 stars: Use chicken broth instead of water; coconut oil instead of olive oil; garlic powder instead of garlic; about 1/3 of an onion. Add salt to taste. Add 1 to 1 1/2 T shredded coconut. Coconut Chicken Curry: One small to med. chicken breast, cut in bite size pieces. cook in 1 tsp. of coconut oil. add spices to drippings to toast.
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Reviewed: Mar. 20, 2014
Very bland, no depth of flavor. As one other person did, I added double the oil to make the paste. Very watery, so I thickened slightly. Won't rush back to this recipe
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Cooking Level: Expert

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Reviewed: Feb. 15, 2014
Didn't have any coconut milk so I used coconut water. Once it cooked off, I dredged my fish in egg and coated with coconut so I ended up with a crunchy crust instead of a sauce. Also added some cilantro with the tomato at the finish.
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Cooking Level: Intermediate

Home Town: New Castle, Delaware, USA
Living In: Elkton, Maryland, USA

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Reviewed: Nov. 26, 2013
Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.
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Reviewed: Oct. 29, 2013
This recipe was good if you like a blander curry. There was no kick to it so I probably won't be in a hurry to make it again because we like spicy food. The only thing I did differently was use about double the oil for the paste as 1/4tsp wasn't enough and I added about double the cod as well because I looked at the amount asked for and it didn't seem enough. I'm glad I did.
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Cooking Level: Intermediate

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