Here's a new approach to fried salmon fillets - flavoured with curry powder, coconut and garam masala. Delicious! Serve with white rice.
The coconut flavor was too subtle to require the purchase of a whole can of coconut milk only to use a portion of it. I replaced the coconut milk with an equal amount of additional creme; and, the result was actually a much better sauce. Additionally, I increased the amount of Garam Masala used for dusting the Salmon Filets; next time I'll add a little bit of flour to make a crust on them. This recipe is an excellent one and has become a family favorite. - 30 Aug 2006 (Review from Allrecipes USA and Canada)
Great recipe with lots of flavor. I followed the recipe and I used Thai Kitchen brand Premium coconut milk which maybe made the difference. Not sure what brand of coconut milk others used but the sauce I made had a nice flavor. - 11 Oct 2006 (Review from Allrecipes USA and Canada)
I made this with Tilapia fish steaks, and used Organic Coconut milk. The dish was awesome and so flavorful. I felt I was in an Indian restaurant with all the nice aromas! My husband loved it. It was so much sauce we needed bread to sop it up! YUM!! Will definitely do again. - 01 Nov 2006 (Review from Allrecipes USA and Canada)