Reviewed: Nov. 20, 2007

this recipe was great! i love making it for company cause it's soo easy and everyone loves it. my husbands from india and says its one of the best shrimp currys he s had. its on permanent rotation!

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tarrastarr

Cooking Level: Intermediate

Home Town: Dobbs Ferry, New York, USA

Living In: New York, New York, USA

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Reviewed: Oct. 21, 2007

This was very easy to make, and sooooo great. The flavor wasn't too spicy for the little ones and was still great for the adults. I love spicy food, but not everything has to be HOT, this is a great recipe...we are making it again tonight!

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highvoltagegrrl

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 10, 2007

MY SO and I enjoyed this recipe ALOT!!. I could not find ginger garlic paste, so I did as other reviewer's: added 1 tbspn of crushed garlic and 1/2 tspn of ginger. I also did not use garam masala in my recipe. I too used a can of crushed tomatoes and frozen raw shrimp. The plate was a big hit, thanks for the recipe.

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ladyluck81

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Reviewed: Apr. 12, 2007

I thought it was just O.K. I did not like the combination of spices that were used.

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alina

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Reviewed: Apr. 4, 2007

Really, really great! Didn't have curry leaves so I added 1 tsp of curry powder. Didn't have garlic ginger paste, so I added 1Tbsp crushed garlic with 1/2 tsp ginger powder mixed into it. Great!

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Mar. 2, 2007

This tasted amazing and was so easy! I had to make some adjustments based on the ingredients I had available in the kitchen. Instead of fresh shrimp, I used a 1 lb. bag of small frozen salad shrimp and it worked perfectly. I added less water because I put the shrimp in the pan still frozen. I replaced the garlic/ginger paste with fresh minced garlic and ginger and the tomato with a can of diced tomatoes. I didn't measure the spices out, and probably ended up using more than the recipe called for. This is a wonderful recipe that I highly recommend trying!

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Janna

Home Town: Dallas, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 8, 2007

This tastes awesome! I omitted curry leaves since I didn't have any on hand. I also used frozen, cooked shrimp (after thawing and removing tails), and reduced cooking time after adding shrimp. I served this with the Indian style basmati rice recipe. This definitely tastes authentic!

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vrg

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Reviewed: Feb. 2, 2007

This was easy and quite tasty. Only substitution I made was Madras curry powder for the curry leaves, which are hard to find here. This one's definitely a keeper! Thanks for sharing your recipe.

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Fleur de Lirious

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Jan. 29, 2007

SOOO good. EASY! Substituted powder curry for the leaves. Loved this! Smells and tastes wonderful with all of the spices! WOW! A little kick, but not horribly spicy!

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Cherylann

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Reviewed: Jan. 13, 2007

This was delicious!! I did not use the curry leaves and used parsley instead of cilantro. Served it over Jasmati rice and would definitely make it again.

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KViz

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Aug. 11, 2006

We love this recipe so easy and tasty

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Nicihall9

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Reviewed: Jun. 18, 2006

Yummy. Even my husband liked this one, and he doesn't normally like curries.

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linda

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2006

The dish turned out pretty well, I used a can of diced tomatoes in place of the tomato because they're pricy this time of year. Next time I'd use just a pound of shrimp - it's also pretty expensive, and I like a more equal tomato-to-shrimp ratio. This dish could hold it's own if it were served as one of three or four for a meal. Given the amount of fluid in the dish, you'll want to add extra pepper if you like it hot.

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