Original recipe yields 4 servings
Based on a 2,000 calorie diet
This recipe has been revised for clarity. The ingredient "coconut extract" has been replaced with "unsweetened coconut milk." - The Staff
This is my first try with indian seafood and it was liked by all, the only tough part is grating a fresh coconut.
I made a few adjustments and it is now one of my favorite meals!! I substituted the sword fish for salmon which worked wonderfully. I also used about 1.5 tablespoons of finely grated fresh ginge...
This is a fabulous recipe my husband made using Tilapia instead of Swordfish. It turned out restaurant standard!
It smelled really good, but I messed it up because I can't do anything right. First I pureed the ginger and onion cause according to my wife, I used the cheese grater then i cooked it for a litt...
This was very tasty. We reduced the fresh ginger somewhat (1/2 a cup of fresh ginger requires a lot of ginger root!), and substituted tilapia for the swordfish (we just couldn't justify the $17...
I like this kind of food, but this had very little flavor and the mango got all mushy.
This dish was very tasty, but I would not call it "spicy". Flavorful, perhaps, but not spicy. The coconut and mango were very nice together!