Bangladeshi Fish Curry

Page 58

Cuisine: Indian | Course Type: Main Courses

(1 review)

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Pretty good; easy.

I made a half recipe with lieu noir (saithe in English?).
- Used curry leaves from the freezer having no access to kaffir lime leaves.
- Used all the spices (slightly light on cayenne).
- Used mustard oil.
- Since I was worried about evaporation if I added only half the water, I added about 2/3 cup instead of 1 cup. Mistake. The sauce was a bit too soupy

Tasted good.

(edited 7th October 2017) (0) comment (0) useful  

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