Recipe by arabellamilla
"Lightly spicy, this is a wonderful creamy fish curry. Try with whatever white fish you like. Serve with brown rice."
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1 1/2 teaspoons
4 1/4 ounces
coconut milk, divided
4 1/4 ounces
3 1/2 ounces
cod, cut into bite-size pieces
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.
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.
Great recipe! I substituted coconut oil for the vegetable oil for more coconutty flavor, and kicked up the spice with some red pepper flakes.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Fish Curry
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 127
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