Reviewed: Nov. 15, 2009

This was absolutely delicious! Taking the advice of prior reviewers, I broiled the fish separately. I sprinkled it with the seasonings, broiled it whole for 10 minutes, then broke it up and added it during the last 5 minutes of cooking. I used fresh veggies instead of frozen and sauteed them 5 minutes before using them in the recipe. And just for the heck of it, I put some of the seasoning in the rice while cooking it, to give it a bit of flavor. We will definitely be eating this again! I can't wait to try it with shrimp and/or chicken as well!

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Robin M.

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Reviewed: Oct. 11, 2009

I love this recipe. We had some rock fish to use up and this was a perfect fit. I added some tumeric to the rice as it cooked and it gave it a nice flavor and the pretty yellow curry color. I used a oven baker instead of stove top. I baked the oil with the onions and garlic first. It worked great. Might have to add a little more salt to taste. Even the kids enjoyed this one!

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hotmama

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

Yuuuummmmmmyyy!!! I don't like fish, but am trying to train myself to like fish and this one is a keeper!

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CDT

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Reviewed: Sep. 21, 2009

I am used to cooking curry dishes so I thought I'd try this recipe. Instead of cod I used salmon fillet and it didn't fall apart. I even turned it over to cook on the other side and it did not fall apart in pieces. I garnished it with freshly chopped cilantro and a spritz of lemon juice....yum!!!!

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esieusahai

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Reviewed: Aug. 6, 2009

I really liked this recipe. I am new to curry dishes, but this was so easy. A great go-to recipe since it is easy to keep the ingredients on hand. I made it with chicken, and my brother and husband loved it.

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suzedb

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Reviewed: Jun. 29, 2009

I thought this dish was pretty good, but found it a bit bland. It was easy and a good way to get my bf to eat fish because it masked the fishy taste pretty well. With the addition of some extra salt (which I usually don't like) the dish became tastier. I made changes according to what I had on hand. I used a bag of frozen peas, corn, carrots, and green beans and added some frozen red peppers. I cooked all the veggies in the micro before adding to the dish, to cut down on the water being added to the dish. I used tilapia for the fish and cooked it separately so it would not fall apart. I just added half of the coconut milk and spices to each pan (the pan with the veggies and the pan with the fish). I didn't have tumeric so I used a little extra cumin, next time I'll cut down on the cumin and use nutmeg as I think the cumin took away from the flavor of this dish. I served this over jasmin batsmati rice. It was very filling and healthy!

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ShannyBanany

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: May 20, 2009

i quite enjoyed this dish but i found it a little to spicy for my taste.Saying that i used hot chilli powder,next time i will use a mild chilli powder!

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: Dec. 29, 2008

I found this recipe bland. I am not sure what I could do to improve it either. My husband cannot handle much heat, so I am at a loss at how to spice this up without burning my hubby's mouth. I was not impressed and will look for another curried fish recipe.

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Meagan Darrow

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 3, 2008

I love fish and love curry but this was not for me! The fish fell apart and was all together very weird for me, and it was very very runny no matter how much cornstarch I tried to use. I would recommend if you are going to make this to use fresh veggies as the frozen ones added the the runniness of the recipe. I think if I where to ever make this again I would use chicken and not fish, but I'm probably not making this again.

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AliciaMRN

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Reviewed: Nov. 15, 2008

If you like spicy food, this requires a lot of doctoring to make it meet that need. I also found myself adding a lot of salt to it to make it more flavoral. Once it had a chance to simmer for awhile, the flavors improve.

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NELLCHICHI

Cooking Level: Beginning

Home Town: Ashley, North Dakota, USA

Living In: Madison, Wisconsin, USA

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Reviewed: Aug. 6, 2008

very tasty…I used halibut & used a larger portion of the spices.

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MIZZY

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Jul. 15, 2008

I love this recipe, however I made some modifications. I added more curry, and also cayenne pepper, chili power, and red peppers...I like my food spicy. Also, I made the sauce and broiled the fish. That way the fish wasn't falling apart and disinigrating into the sauce (like some other members have said).

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Alice in Wonderland

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Reviewed: May 18, 2008

Loved the recipe. Made it last night want it again tonight. I liked it the way it was but I think I would add a little more fish (would probably taste good with any meat). You can also adjust the amount of curry & tumeric depending on which flavor you like better.

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Raul

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Reviewed: Mar. 20, 2008

I agree with some other reviewers --- this is a decent recipe, but it really does turn out lacking in flavor. It's spicy, but does not have any really distinct flavor to me other than somewhat curry-ish. Oddly, I really couldn't taste the coconut milk at all. Something is missing, but I am not sure what. Adding more salt does not do it. That said, it was pretty good, if you use a good quality fish, and the spice is tasty enough. Just not something I would take the time to make again, since I think there are better fish recipes. I made this exactly as directed, by the way.

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Northstar

Cooking Level: Expert

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Reviewed: Jul. 22, 2007

Loved it. Not sure how anyone could say this recipe was bland. I thought it was delicious and so did my bf, although he had to keep taking breaks because it was so spicy (i thought it was perfect!) I did add an extra garlic glove and didn't have tumeric :( Also didn't have corn starch, but didn't seem to make too much of a difference. Sauce was pretty thick without it. I cut pretty big chunks after reading some people had problems with it falling apart. That seemed to work and the fish (not chicken) was very good. Nice change. Def make it again. Oh, also used Lite coconut milk - thought that worked just fine too.

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MEGANHESS

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Reviewed: Apr. 8, 2007

Really enjoyed the dish. I used leftover brown rice from previous dinner. Was easy to make. Will use more fish next time.

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autrain2001

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Reviewed: Mar. 8, 2007

This was pretty good and easy to make. I did use chicken instead of fish based on other reviews and think that was the right decision. I will probably make it again.

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KIMBERLY74

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Houston, Texas, USA

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Reviewed: Feb. 22, 2007

I thought this was excellent. I used Salmon and fresh red peppers, spinach, and peas, and omitted the tumeric as I didn't have any on hand. My husband who is normally not a fan of curry, loved it. I would definitely make this again.

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