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Reviewed: Aug. 18, 2008

Great flavor and texture!! I peeled and cut 2 zucchinis into chunks and added them shortly after adding the onion. I also discovered i had no lemons or lemon juice but did have limes so i substituted lime juice. I didn't use near as much jalapeno-had a drying one and cut it up and added only some. It had quite a bite, but my 9yo ate it with lots of rice and enjoyed it. made my own garlic and ginger paste using an allrecipes recipe. I will make this again and hopefully get quicker at prep.

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emesma

	Home Town: University City, Missouri, USA Living In: Auburn, Washington, USA
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Reviewed: Jul. 17, 2008

I made this with haddock instead of cod as I prefer the taste, both my husband and I really enjoyed it. It was perhaps less spicy than it might have been as I only had one chilli pepper, having said that it's probably just as well as I gave it to my 1 year old too - she enjoyed it. I prepared the sauce and then did exactly as the recipe said, I left it for a few hours whilst we went to see a show at the theatre. It was definitely a good idea, the taste had really improved and when we came home I just heated it up, added the fish, and wow...it was a really tasty meal. We had it with rice - I tried coconut rice for the first time from this website. To be honest I should have stuck with plain basmati, I would have enjoyed my fish even more. Top marks for this recipe, it's definitely one I will use again. Thanks.

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Lizzylou75

	Cooking Level: Intermediate
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Reviewed: May 22, 2008

This is a deliciously tasty recipe but it is not really authentic or hot as it actually has no curry in it. This very good for a guest or a friend who you know probably isn't to keen on spicy foods and probably wouldn't try something like this.

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the bullfrog chef

	Cooking Level: Professional Home Town: Three Rivers, California, USA
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Reviewed: Apr. 28, 2008

I have tried this recipe with several kinds of fish (flounder, tilapia, grouper) and it really works well. I appreciate that it is healthy meal that tastes great. For the spices, I typically put in a bit more for flavoring.

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Claire's Mom

	Cooking Level: Intermediate
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Reviewed: Apr. 16, 2008

THis is BYYYYYY FARRRRRRRRRR THE BEST Cod I have EVER eaten...EVER!!! yummmm!!

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TeenaMarie


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Reviewed: Mar. 15, 2008

This was terrific! I only had one 14 oz can of tomatoes, so I added a little tomato paste with the garlic and ginger, and a little water with the canned tomatoes. Otherwise, I followed the recipe. My husband and I enjoyed this very much. Thanks for the post!

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Dianemwj

	Cooking Level: Expert Home Town: Burbank, California, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Sep. 11, 2007

Amazingly simple - and almost as good as my hand ground curries! Have used the tomatoe curry base with other meats such as pork - very similar to Vendalloo. Easy, quick, and scaleable.

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katy


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Reviewed: Jul. 11, 2007

Great flavors- made my own "paste" with a touch of water and the powders. My husband loved it- can't do fishy smells. Thanks for the idea!

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Mary A.


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Reviewed: Jun. 21, 2007

Very easy and very flavorful. I will definitely make this again. I used my zester to zest the ginger and garlic, rather than buying an expensive tube of the paste. Worked out wonderfully.

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Reviewer:

Zenglebert


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Reviewed: Nov. 29, 2006

Pretty good, I'm using more peppers next time...

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Reviewer:

JOHN DAILEY


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Reviewed: Nov. 29, 2006

Good recipe. My husband suggested salting the fish before adding it to the curry. Thanks!

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Kelly P.

	Cooking Level: Intermediate Living In: Omaha, Nebraska, USA
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Reviewed: Aug. 8, 2006

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!

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TUNISIANSWIFE

	Cooking Level: Expert Home Town: King Ferry, New York, USA Living In: Cincinnati, Ohio, USA
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Reviewed: Jun. 5, 2006

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!

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Reviewer:

kattitudes

	Cooking Level: Expert
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Reviewed: Nov. 7, 2005

This was OK. I was expecting a more "curry" flavor and, though it had a lot of flavor, it wasn't curry. It ends up looking sort of like salsa. It was a nice change and easy to make.

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Reviewer:

Theresa


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