Creamy wild salmon with kale from Indian Cooking Unfolded: A Master Class in Indian Cooking, Featuring 100 Easy Recipes Using 10 Ingredients or Less by Raghavan Iyer

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Notes about this recipe

  • TrishaCP on July 22, 2017

    This was quite rich with the coconut milk, but the "slurry" of seasoning resulted in really well seasoned fish and kale. We used gochugaru rather than cayenne and it wasn't hot at all for us.

  • vickster on December 23, 2013

    Recipe has potential, but I will modify cause I almost gassed us out of the house when I added the vinegar mixture to the pan! I think I would replace the vinegar with some other liquid and cut down the cayenne. It was also a bit too hot. But other than that very tasty, and a good way to make a easy dish combining salmon and kale.

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