Quick Sardine Curry Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 10, 2014
Fabulous meal in just a few minutes. Used wild caught sardines, coconut oil instead of canola oil and coconut milk instead of coconut cream. Served it on mashed potatoes that I moistened with a little coconut milk. Delish!
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Reviewed: Mar. 25, 2014
I made a quintuple batch with a 1 lb can of sardines in tomato sauce. Added a pound of sauteed cubed tofu. Served it over rice. The husband "tolerated" it, he said, but ate every bit; both teenaged sons liked it (!) and ate it up; the housemate and I liked it a lot. There are no leftovers.
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Reviewed: Dec. 11, 2013
Loved this. Only deviated once with coconut milk - not cream. I enjoyed this with my homemade crackers made from the pulp of my morning green juicing ritual. Already looking forward to making this again. So easy and yummy. Thanks for posting
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Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 22, 2013
Made exactly except that I used the green end of scallions instead of shallots. Came out great, but was even better after a day in the fridge and used as a fish dip for crackers. Will definitely be taking it to the next party.
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Reviewed: Oct. 4, 2012
I accidently added 'cream of coconut' but it was still yummy - more spicey-hot with a sweet edge... I added a can of petite diced tomatoes at the end, mmmmmm. Next time I will serve it over rice!!
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Reviewed: Feb. 3, 2012
Good way to eat sardines. I varied it based on ingredients at hand. I used green Thai curry paste, substituted rice milk for coconut cream (No coconut cream/milk on hand, and thought regular milk would curdle), stirfried a stalk of celery first, and added some minced candied ginger.
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Reviewed: Nov. 10, 2011
I didn't have coconut cream, so I just left it out. It tastes just fine without it and makes a nice savory appetizer.
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Cooking Level: Intermediate

Home Town: Mentor, Ohio, USA
Living In: Albany, New York, USA

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