Bangladeshi Fish Curry
Cookbook
Page 58
Cuisine: Indian
Course: Main Courses
Reviews
1 reviews,
average rating 4.0 / 5
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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.