I follow everything in the recipe, except I substitute the curry leaves with bay leaves (my other 800 page vegetarian Indian cookbook says bay leaves can be substituted for those). Wonderful and economical! Fresh ginger is a must. Cuts down on the fishy taste and I use the whole large can: bones and all. Bones and skin contain good nutrients. Why dispose them? They are so soft that they get chopped up in the making anyway. Served over basmati rice and garnished with coriander leaves, (and yogurt to cut down the heat, if you want) and home made chutney
Was this review helpful?
0 users found this review helpful
I follow everything in the recipe, except I substitute the curry leaves with bay leaves (my...