Fish in coconut curry from Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route by Andreas Viestad

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Notes about this recipe

  • tresy on May 25, 2018

    Doubled the recipe and substituted sole for mackerel, rounding up on the two coconut milks to use the cans' contents. I think the spices could be doubled again. Very mild flavour, even allowing for it not being a spicy dish.

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