Quick pan-fried fish curry with coconut milk and curry leaves from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 156) by Scott Mowbray and Ann Taylor Pittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on August 15, 2024

    Overall this was a delicious dinner, but underspiced. I used a Goan-style masala from Burlap & Barrel and would add another tablespoon next time. I would also add more salt and a complementary spice to the flour mixture. I found the sauce needed acidity and added 3/4 teaspoon ground black lime at the end. The onion paste took about 10 minutes to cook to the desired consistency but otherwise the recipe worked as written.

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