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Add the curry leaves and the salt. Cover and cook over low heat for about 10-15 minutes more or until the fish is cooked. Take off heat and let the curry rest for a few minutes before serving.
Made with the tantalising flavours of tamarind, coconut, mild spices such as peppercorns, turmeric, coriander powder, shallots and chillies simmered with the whole fish, curry leaves and a tang of ...
Try these six easy, healthy seafood recipes, from honey-soy salmon to mussels fra diavolo to parmesan broiled tilapia. IE 11 is not supported. For an optimal experience visit our site on another ...
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