Reviewed: Jul. 16, 2008

I loved this recipe! Instead of using salmon, I used chicken. I only used 1 tablespoon of garam masala on the chicken. It looked like 2 tbs would be too much. I also used salted butter rather than unsalted butter. I ate mine with just regular frozen green peas and on rice. I think next time, a nice yogurt drink would taste great w/ it and would make this recipe PERFECT!

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Kelayna


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Reviewed: May 18, 2008

Hmm, yummy. Despite of the alterations I made this recipe still turned out great. I used milk and the sauce was a bit runny but when drizzled on rice it was just fine. I didn't pan-fried the fish, but baked it instead. I'm going to have this dish again very soon.

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tokyolife

	Cooking Level: Beginning Home Town: Jakarta, Jakarta Raya, Indonesia Living In: Tokyo, Tokyo, Japan
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Reviewed: May 17, 2008

GREAT....I can hardly wait to try this recipe!

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mjcmcook


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Reviewed: Jan. 18, 2008

I thought it was pretty bland - could be because I'm Indian and thought this would have a lot of flavour with the garam masala but that wasn't the case.

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roma


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Reviewed: Jan. 17, 2008

Pretty good. My sauce turned out very runny, not sure if that is correct or not. But I would have preferred a thicker sauce. Boyfriend liked it as well. Probably won't be on heavy rotation, but I will probably make this again.

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laura k

	Cooking Level: Intermediate Home Town: Lawrence, Kansas, USA Living In: Orlando, Florida, USA
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Reviewed: Nov. 28, 2007

I made this dish a few months ago and found it expensive to make and bland.

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MimiAlea

	Cooking Level: Intermediate
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Reviewed: Jun. 9, 2007

surprisingly easy and pretty good. i used lite coconut milk and a tablespoon less butter than the recipe called for, but otherwise followed the recipe completely. i wouldn't say it's what you'd get in an indian restaurant (not spicy enough) but certainly yummy.

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RobynHG


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Reviewed: Apr. 30, 2007

Really enjoyed this. I made it just as written, except that I doubled the coconut milk (as recommended by other reviewers) The only thing I might do differently next time is to quick sear the salmon on the stove top and then finish it off in the oven (just my preference)

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beckyh

	Cooking Level: Intermediate
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Reviewed: Apr. 29, 2007

This was ok. This sauce wasn't my most favorite, but I enjoyed the Indian spices mingling with the salmon. I might try this again without the wine next time.

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Betty Crocker

	Cooking Level: Intermediate
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Reviewed: Apr. 18, 2007

Wow - this was divine. I've been using this website for 4 months now and this was easily the best recipe I've tried. I didn't change anything, it was delicious as is. When I served this to my boyfriend he said it looked truly gourmet and after he ate it he said it is one of the best dishes he's ever eaten (I've cooked hundreds of meals for him and he's never said that before). I served it with boiled new potatoes and sauteed green beans and poured the sauce over everything. Also the sauce seems versatile, I believe it could be used with other fishes and even chicken, pork or lamb. Thank you Ryan!

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sheila


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Reviewed: Mar. 27, 2007

This recipe reminded us of a dish that we used to get at our favorite Indian restaurant. I served with wild rice/peas from this site. Excellent just as written. Thanks for sharing, Ryan!

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MAGGIE MCGUIRE


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Reviewed: Dec. 13, 2006

My whole family loved this! I served it over a bed of brown basmati rice to soak up the extra sauce. I also doubled the coconut milk as well. An excellent dish, truly restaurant quality...I will definitely be making this one again!

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Nikki Anne


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Reviewed: Nov. 1, 2006

I made this with Tilapia fish steaks, and used Organic Coconut milk. The dish was awesome and so flavorful. I felt I was in an Indian restaurant with all the nice aromas! My husband loved it. It was so much sauce we needed bread to sop it up! YUM!! :) Will definitely do again.

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Vicci

	Cooking Level: Expert Living In: Brooklyn, New York, USA
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Reviewed: Oct. 11, 2006

Great recipe with lots of flavor. I followed the recipe and I used Thai Kitchen brand Premium coconut milk which maybe made the difference. Not sure what brand of coconut milk others used but the sauce I made had a nice flavor.

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jimmy d


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Reviewed: Oct. 3, 2006

This was good. Pretty easy too. I cut down on the butter a little and it still worked. I cut the recipe in half and only used 3 TBS butter. I doubled the coconut milk though. I've been wanting to try this recipe for a while and I'm glad I finally did. Served with Matar Pulao (Rice with Peas) from this site.

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What a Dish!

	Cooking Level: Intermediate
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Reviewed: Sep. 13, 2006

The coconut flavor was too subtle to require the purchase of a whole can of coconut milk only to use a portion of it. I replaced the coconut milk with an equal amount of additional creme; and, the result was actually a much better sauce. Additionally, I increased the amount of Garam Masala used for dusting the Salmon Filets; next time I'll add a little bit of flour to make a crust on them. This recipe is an excellent one and has become a family favorite.

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1GoodCooker

	Cooking Level: Expert Home Town: Rowland Heights, California, USA Living In: Corona, California, USA
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Reviewed: Jul. 24, 2006

This was awesome!

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Lynnje


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Reviewed: Jul. 16, 2006

I made this last week for some friends and everyone loved it. I made an Indian style rice pilaf and roasted some veggies along with the salmon. The sauce is really, really good.

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cristal

	Cooking Level: Intermediate Living In: Los Angeles, California, USA
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Reviewed: Jun. 15, 2006

I used light butter and only half of the amount listed and this came out amazing and flavorful. My husband loved it, too.

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wenbturn


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Reviewed: Jun. 10, 2006

This salmon recipe was wonderful—very flavorful but not overpowering. It was fast and easy to make!

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Miss Sriri

	Cooking Level: Intermediate Living In: Ann Arbor, Michigan, USA
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