sanatauqeer Profile - (16183794)

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Recipe Reviews 3 reviews
Asian Salmon
This was delicious and so easy to make. I would give it five stars, but I made this using changes suggested by reviewers. I halved the Olive Oil, and doubled everything else. I think next time, I might just triple everything else because the marinade is very tasty. Also, even though reviewers suggested baking for 15 minutes (as opposed to the listed 30), I found that this was still too much time! The salmon was overcooked. I think 10 minutes would have been fine in my oven.

0 users found this review helpful
Reviewed On: Apr. 20, 2014
Curried Coconut Chicken
I have tried this recipe many times since I first started to cook (five years ago). It has almost always tasted delicious (unless I used not-so-good quality coconut milk), yet was easy to make. More recently I've experimented with this by substituting fish and eggplant instead of chicken (I added the eggplant in after the onions browned, pan seared the fish separately and added it in the end when the curry thickened). The key to making this curry yummy-as-possible is to let it simmer as long as it needs to for it to thicken. 30-40 minutes didn't cut it for me (it would still be pretty watery. For me it took about 1.5-2 hours for it to reach a nice thick consistency.

0 users found this review helpful
Reviewed On: Apr. 10, 2014
Indian Fish Curry
Both my husband and I enjoyed this dish. It is quite spicy, but the spice doesn't linger for very long. I didn't have Dijon Mustard so I used the closest thing to mustard in my fridge-> Trader Joe's Aioli Mustard Garlic Sauce. I also didn't have cayenne, so I used 2 teaspoons of red chilli flakes. I made some quinoa on the side and it went really well with this. In fact, I also mixed the quinoa with the fish curry and stuffed it into some crisp taco shells (also from Trader Joes) - was delicious! Note: When I fried the onion-garlic-ginger mixture it turned green! Did this happen to anyone else? I read online that this is normal/safe (i'll let you know if I experience otherwise, I just had the curry 10 min ago), and is due to chemicals in the garlic. As a science teacher I'm always looking out for cool food-chemistry demos, and this recipe helped me uncover this one. It also ended up making my curry look green instead of yellow, which gave it a nice look I thought.

1 user found this review helpful
Reviewed On: Apr. 10, 2014

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