Reviewed: Apr. 10, 2012

Wanted to make an Indian curry without the hassle of the ever long ingredients....this was so tasty!!!!! Probably the best thing I have ever made!!!!

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Susan

Reviewed: Apr. 6, 2012

This was bland. Not that exciting.

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erppa2

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Reviewed: Feb. 23, 2012

I use this with chicken rather than shrimp. Let the sauce reduce down so it thickens, then serve over rice. Love it!

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Reviewer:

Natalie

Cooking Level: Expert

Home Town: Greenwood, Indiana, USA

Living In: Del Rio, Texas, USA

Reviewed: Feb. 19, 2012

Had to tweak seasonings but otherwise a quick easy delicious recipe.

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Reviewer:

Aaron1979

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Feb. 11, 2012

This recipe was good but not one I would make again as is. Needs some items added to it. My husband said it didn't taste like something he would eat at an Indian restaurant as all the Indian food he's had is pretty spicy and this was not. We ended up adding some curry and cayenne pepper. Overall, it wasn't as sweet as I thought it might be but definitely tasted good on some naan bread.

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Reviewer:

jen

Cooking Level: Intermediate

Living In: San Martin, California, USA

Reviewed: Jan. 27, 2012

I made this Indian curry yesterday and it was awesome. I used jumbo shrimp instead,the coconut gave it a creamy taste i added more paprika and it smoothed out the creamy taste,it was perfect.

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Reviewer:

fitgirlnomeat

Cooking Level: Intermediate

Reviewed: Jan. 22, 2012

This was very good. I used 1 TB of olive oil and 2 TB butter and used raw shrimp which I cooked in the oil/butter with all the spices. I used 1 T of all spices and added 1T of curry. I used 1 (14.5 ounce) can diced tomatoes in juice with green chilies and then poured heavy cream into half the empty can (NO coconut milk). I put the cream and tomatoes in the blender and then added it to the shrimp skillet. The sauce was not too runny. I served this over linguine.

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Reviewer:

astrid

Reviewed: Jan. 16, 2012

For such a simple recipe the flavor is AMAZING!

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Reviewer:

brandyk

Reviewed: Jan. 14, 2012

Fabulous recipe. We went seafood overload and put in 1 lb shrimp, 1 lb mussels, canned clams and lump crab meat. We also added a can of peas and it turned out delicious. The turmeric was key in the flavor. We didn't have paprika on hand and also used shallots instead of onions. This dish is excellent mixed with basmati rice. The leftovers the next day is even better than made fresh! Enjoy.

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Reviewer:

janiedoe

Reviewed: Dec. 18, 2011

I found this to be really "mild" flavored. I ended up adding sugar and curry powder, as well as red pepper flakes. It was very good, and I think the combination of turmeric and cumin added this depth of flavor that you might not get with straight curry powder. The sauce is a little thin, but I served it over rice in large flat bowls and no one seemed to mind.

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