Hmmmm. Curry.
Nick and I hate curry, actually. Anyone else? I know it is like a love or hate thing for most people, kind of like cilantro.
I guess I will just leave it out...as well as the cilantro.
What does everyone else think about this one? It has gotten great reviews on the Food Network site.
Any suggestions on changes for the non curry lovers?
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I made this with red curry paste which is alot different from curry powder, at least I think it is. The coconut milk and chicken broth (I used stock) really tone down the curry and I think it is perfect. This recipe got the best reviews of any Ellie recipe I have made so far. It was delicious. The halibut was expensive, but so worth it. I had family members literally scraping the pan to get every last bit of the sauce out. I am going to add this to my recipe rotation and use it regularly.
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ReplyDeleteI love both curry and cilantro. The husband is sketchy about both, so I understand the aversion. Alas, I will have to sit this one out. I am excited to read the reviews, though. I will probably make this one on my own at some point and just trick my hubs into eating it.
ReplyDeleteI have all my ingredients ready for this one...looking forward to it, I never really cook anything curry so it'll be a nice treat! I'm subbing mahi for halibut since I have it in the freezer...not sure if it's the same type of fish but halibut is hard to find and expensive around here.
ReplyDeleteI've never cooked with curry eiher, so I'm looking forward to giving this a shot.
ReplyDeleteI'm going to be away, so I have to skip this one this week. I do plan to make it as some point though, it looks good!
ReplyDeleteI'm with you on the curry aversion. I'm going to bravely try using curry powder (I can buy it "loose" so I only got a little bit at the outrageous price of 21 cents.) I'll probably tone it down a bit. As Mary Ann said, the coconut milk should tone everything down a bit. I will be leaving out the cilantro for sure though.
ReplyDeleteYeah, we have actually purchased thai red curry paste. We are going to boldy go where we have never gone before. I'm scared :)
ReplyDeleteBut I am still leaving out the cilantro, you couldn't pay me to eat that stuff.
First of all, let me say I am SOOOO excited to be back! I have missed you all and all the great recipes - even my own pick! : (
ReplyDeleteSecond, I LOVE all of the great changes on here - its all so exciting and just wonderful - great job Sarah and Nick!
Third - I am making this tonight w/ a few subs - the cliantro I had went south, so I ma using a mix of fresh basils and parsley from my garden, I used curry powder and veggie broth I had in the freezer that I made a few weeks ago. I'll be back to let you know what we thought!
It's probably too late since you bought your curry paste but I wonder if you could give it a 180 with smoked Spanish paprika?
ReplyDeleteoooh, good idea Leslie.
ReplyDeleteI was in the middle of two days travel from Guatemala to Canada and unable to prepare, cook and blog this for yesterday ... however ... I LOVE cilantro and curry and from the reviews I've just read it looks like a fabulous dish to make and serve for Mom and I. I'm going to find some halibut (or haddock which may be a bit cheaper) this afternoon and give it a shot. So far, I have been SO IMPRESSED with the tastiness and healthiness of Ellie's recipes that I want to try every one that I have time for!!!
ReplyDeleteSo I'm not the only one with a late post and tons of substitutions this week:) It must be the holiday weekend coming up? After a crazy week, I can relax, catch up on my blogging, and eat curry leftovers!!!
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