Reviewer:

jessica

Reviewed: May 6, 2012

Fantastic! My husband doesn't usually like curry...he loved it. Served it with basmati rice. I will make this again!

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Reviewer:

Doyle123

Cooking Level: Expert

Reviewed: Apr. 3, 2012

Pretty good! I usually used dried minced onions for recipes that call for onions, but I had none on hand at all, so I guess a trip to the store is in my future. I just used onion powder instead, and I must've decided to add in pepper because these were kind of peppery. I don't remember doing so, but I don't remember my curry powder having a peppery taste, so I guess I did! I too, increased and thickened the sauce--I just made a roux by adding about 2 teaspoons of flour, and I increased the milk to 1 cup total, which made a good amount of sauce. I cooked my fish from frozen (forgot to thaw), so it took closer to an hour, but that's my fault for not thawing the fish. It was certainly a new and interesting way to eat fish! Served with peas and potatoes. Thanks for the recipe.

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Dec. 15, 2011

I used chopin4-2's variation as well and loved it. Absolutely delicious and super easy. I used 1% milk.

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Reviewer:

islandgirl

Reviewed: Dec. 6, 2011

Very good! I added Thai Chili Flakes and some lemon pepper. I also used Jamaican Curry seasoning instead of regular curry. I made this recipe with flounder. Very, very good!!

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Reviewer:

ShannonS

Cooking Level: Expert

Home Town: Orange, Texas, USA

Living In: Boynton Beach, Florida, USA

Reviewed: Oct. 31, 2011

This recipe was excellent. I used flounder seasoned lightly with old bay instead of the snapper. I also used jamaican curry and light coconut milk instead of regular milk. I omitted the salt when making the sauce since I already seasoned the fish. Then, I used the rest of the coconut milk to cook jasmine rice and finished the dish off with a side of stir fried cabbage. Yum!

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Reviewer:

Natalie

Reviewed: Oct. 27, 2011

My husband brought home freshly caught Mutton Snapper he caught off of Palm Beach Florida, and I found this recipe. It was sooo delicious and easy! I listened to others and increased the butter and used a half cup of Half and Half mixed with heavy cream. I also doubled the amount of curry. I paired it with Texmati brown rice to which I added peas and powdered ginger and turmeric for their health benefits. My goodness! It was delicious. I especially loved the crunch of the celery. Who would've thought? I also used red onions as that was what I had. I have benn cooking many Indian and Pakastani recipes for 40 years now, and didn't think anything could surprise me this much. Absolutely delightful. I'm sending my hubby fishing this weekend. I have a new recipe! Thank you so much.

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Reviewer:

Maureen

Reviewed: Oct. 14, 2011

I prepared this for friends and served with jasmine rice and peas. The compliments!!! And they actually thought I could cook. It was so easy. I used non-fat cream since I wanted to get rid of it and thought it would help thicken. So delicious.

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Reviewer:

Reviewed: Sep. 25, 2011

I made this dish because of Lynette's remarks about her husband and daughter loving the dish even though they aren't fish lovers...which I identify with. My husband loves fish, and I don't, so I hoped this dish might please us both. And it did. It was Wonderful. I followed the recipe to a tee because I think you shouldn't change it if you will review it. Fabulous! I will probably make it twice a month now. The curry was perfect with the fish. The sauce was thin but it was nice without being too rich or overpowering. For a change, I might make the sauce a little thicker with a white roux, but this was fast easy and relish like it was written. thanks, Lynette.

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