Reviewed: Nov. 9, 2009

i used fresh green chillies and 1cup of water instead of 2 oh, and fresh tamarind. i also marinated the fish in olive oil, appel vinager and lime juice for a few minutes, then i cooked it very quickly on a very hot pan just to seal it, then i continued to cook it with the sauce. it was good.

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Reviewer:

bonniegirl

Cooking Level: Expert

Living In: Puebla, Puebla, Mexico

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Reviewed: Apr. 22, 2007

These came out delicious. I added peas since I saw other people suggested it; I also added some garlic. I had a tough time with the puff pastry so this took me a lot longer than the directions said. Then I made a quick dipping sauce with barbecue sauce, curry paste, apple juice, and a little salt.

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Reviewer:

Kattglrl

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Reviewed: Feb. 21, 2006

Ditto what the first reviewer said. Watery. Somewhat bland. Not recommended

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Reviewer:

AlmostVinDiesel

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Reviewed: Mar. 7, 2005

Very ordinary. Thin and watery. I hesitated to add the chili powder that is called for, and I was right. Chili powder is not the way to go. Perhaps cayenne was meant? I vacillated between two and three stars, but decided on three because it has potential. I won't make it again, however.

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Reviewer:

NetteNet99

Cooking Level: Intermediate

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Reviewed: Jan. 19, 2005

This was easy to make and since I don't really like fish, it made it less fishy. My DH and 5 year old really liked it too. Nice flavors. Served it with acorn squash.

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