I saw Diners, Drive In's and Dives and they showed this type of soup. We got busy the day I made it and were unable to eat it for a couple of days. The curry flavor is mild but warms you. This was a wonderful, warm, yummy soup. My husband doesn't even like curry and he loved it, saying it was a "do over."

Reviewed On: Nov. 29, 2009

My husband liked this more than I did, but that said, I thought it was a nice change. I spread course ground mustard (lightly) and olive oil, & then I piled on the breadcrumbs. I added fresh chopped garlic and garlic powder, oregano, and fresh ground black pepper. I used frozen salmon, so cooking was longer, and I added wine to keep the whole thing moist. I baked in the oven at 350. I would make this again; I think I will defrost the salmon first, so that the garlic doesn’t burn. I didn’t have the issues around soggy breadcrumbs, mine were very crisp and added a nice crunch. Served with a salad, brown rice and sliced tomatoes, this was a nice meal. We won’t be eating it weekly, but I will make it again.

Reviewed On: Sep. 19, 2005

I made this one evening; it is similar to Cajun Bar-B-Que shrimp. In my mind the basil didn't really add anything. I think I like Cajun BBQ shrimp better; just use a lot of Black pepper, Old Bay, and butter, sans the lemon and basil. Cajun BBQ is the sort of shrimp you need a lot of crusty French bread for dipping into the sauce. Not a calorie conscious meal.

Reviewed On: Aug. 18, 2005