Recipe by JENNIFERB3
"This tomato based curry may be modified for hotness depending on quantity of spices and number of jalapeno peppers used. It is a great favourite with my family - I make it about once a month."
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fresh jalapeno peppers, seeded and diced
1 (28 ounce) can
diced tomatoes with juice
cod fillets, cut into chunks
Fantastic! though I did tweak it a bit. I did not have any ginger paste or garlic paste so I just added a few dashes of ground ginger and minced garlic along with an extra bit of olive oil. Also instead of jalapenos, I used some hot chili sauce which I think better compliments the spices. This turned out perfectly. I love that it is low fat and full of flavor!
Husband hated it. My daughter who loves everything didn't like it either. I thought it was okay but won't make it again because of the response from everybody else. I did everything but the jalapenos.
This was a wonderful way to get my picky husband to eat fish. Rather than use the extensive list of spices, I have a homemade curry powder mix I've made that gave this recipe a wonderful curry flavor. I threw in baby potatoes in the dish and let it all cook together. This is a family favorite now - we made it as often as we can get away with it. I highly recommend this taste!
i'm not really sure why this is called 'curry' when there is no curry powder involved. it was ok as stated, but it seemed like it was missing something. since the name involved curry, i decided to add curry powder - 6 tbsp, and 1/4 c fat free half and half. this made it much better in my opinion, something like a korma. definitely worth making again with the changes - and there really wasnt anything lost because i tried the sauce before i served it so i had time to add things.
This was an easy healthy dish. I had everything but cilantro and cardamon....I will make it again using the full ingredient list since I questioned the amount of spices...thinking it needed more of everything and definitely a little more salt. Lots of wonderful juice and great over rice. I cut my cod into 2 inch rectangles from a full fillet. The fish was done in under the 15 min....I also think the spices would have come through more if I had had time to let it rest more.
My family really enjoyed this. The spices blended perfectly to create a delicious, authentic-tasting curry. The only addition I made was to add a little extra salt. I served it with aloo gobhi from another site and whole wheat parathas for a delicious, not too fatty meal. To the reviewer who thought this wasn't a real curry because it did not contain curry powder: the spices in this dish come together to create a curry flavor. Curry powder is just a blend of some of the same spices found in this recipe.
the proportions of spices are excellent and this allowed for one to taste the different levels of flavor; one spice did not overpower the other. I had a 14.5 oz. can of crushed tomatoes and then chopped up some romas that needed using up. I added 4 cloves of garlic and although I did not double the spices, I heaped each amt. that the recipe called for. Only other spice addition was anise seed, which I like in fish dishes. I usually don't use cilantro in Indian cooking because it tends to overpower the spices, so just pinched off a small handful and chopped. Added some turkish flat beans for a little more veggie, and served w/basmatic saffron rice. Thanks for this super quick and easy recipe!
Good recipe. My husband suggested salting the fish before adding it to the curry. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 76
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