Reviewed: Jun. 24, 2008

I posted this recipe, I just wanted to let everyone know that curry powder is NOT the same thing as curry leaf. If you don't have the curry leaf, just leave it out, don't substitute with curry powder.

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120 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Reviewed: Nov. 28, 2007

This is such a delicious and easy recipe! My husband (who is Indian) loved this dish and said it tasted very authentic. In fact, he loved it so much he asked me to make the same curry the following day but with chicken. I did and that was also wonderful! Another reason I love this recipe because shrimp is rather expensive so you can easily substitute this with chicken. We wnjoy it with Paratha's(Indian flat bread). I followed the recipe exactly except omitted the curry leaves but the Garam Masala is a must at the end. The extra flavor after the seasoning makes a big difference in the authentic taste.(in my opinion) Thanks for the wonderful recipe! This will be a regular dish in our home.

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54 users found this review helpful

Reviewer:

THERESA

Cooking Level: Intermediate

Reviewed: Mar. 11, 2008

This recipe is really good. My family is Indian and everyone loved it. As ginger other reviewers said, instead of using garlic paste I used 1 tablespoon minced garlic and 1 teaspoon minced ginger. I also increased the chili pepper to 1.5 teaspoons and salt to 1 teaspoon.

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35 users found this review helpful

Reviewer:

melissa

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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28 users found this review helpful

Reviewer:

andrewfairley

Cooking Level: Intermediate

Home Town: Lake Forest Park, Washington, USA

Living In: Bothell, Washington, USA

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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11 users found this review helpful

Reviewer:

Fleur de Lirious

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

Reviewed: Jun. 18, 2006

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

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9 users found this review helpful

Reviewer:

linda

Cooking Level: Intermediate

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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8 users found this review helpful

Reviewer:

Cherylann

Reviewed: Aug. 11, 2006

We love this recipe so easy and tasty

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8 users found this review helpful

Reviewer:

Nicihall9

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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7 users found this review helpful

Reviewer:

KViz

Cooking Level: Expert

Living In: Buffalo, New York, USA

Reviewed: Aug. 5, 2011

I will definitely make this again! With the understanding that curry leaves and curry powder are not the same thing, I still substituted ½ tsp of curry powder for the curry leaves. This cook is on a budget, so I always do what’s most economical, especially if I believe I can still get a good flavor. And a good flavor I did get! I also used 1tbsp of minced garlic and 1 tsp of ginger for the garlic paste as other reviewers did. I used ¼ cup of coconut milk instead of water. Used a can of diced tomatoes that I mostly drained instead of fresh tomato. I’m glad I did not drain the can well, because I needed the liquid to make more of the sauce…which tasted great over rice. Added some celery and red bell pepper in with the onion. I served this over plain white rice and it was delish. One thing to note: this dish is not spicy as written. Anyone can enjoy it! It was perfect to me because I didn’t want it spicy, but if you are looking for a spicier dish, just adjust the chili powder.

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6 users found this review helpful