Reviewed: Apr. 28, 2009

I substituted the heavy cream with evaporated goat milk (because of cow milk allergy and to reduce the fat and calories), and it came out really delicious. This sauce is interesting, kind of like a curry but not really like it served with pasta. Which I did, and it was soooo good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

holarosa

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 10, 2009

tasted ok, but was quite watery because i didn't use cream like they said and used milk instead. So if i had used cream this would have been a lot better i'm guessing.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Zeyita

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

incredibly tasty and easy to make!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ANGELAQ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2007

I'm nor sure if this sauce is officially considered a curry or not, but the closest thing I can compare it to is a tomato-based version of green curry sauce. It has the same spicyness with a cream base. I will be keeping this recipe in my repertoire for when I want spicy Indian food - it's easy to make & you can have most of the ingredients on hand; just buy the shrimp, ginger & cream when you're ready to make it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CINDYLOU0702

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 30, 2007

This was good. I made the mistake of serving over ravioli, I should have used thin spaghetti. The sauce was disappointingly thin. It is spicy though, the kind of spicy that sneaks up on you. I need to come up with a way to thicken the sauce a bit. My husband doesn't want it again, so I don't think I'll have the chance.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Momma's cookin'

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 29, 2007

Very very peppery. If you like pepppery/spicy taste, you'll like it. If not... try making it with waaaaaaaaaaaaaay less mustard seed. Other than that, excellent.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bonnie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2006

Very good. Next time I would use half the cumin since my husband thought it was a little hot.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHARONN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2006

This was fanstastically easy and delicious! I added a little chilli (my husbands Choice) and we have already passed the recipe on several times.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jo Andrews

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 20, 2006

Very good. Made exactly as stated. The kids thought it was a little spicy but still ate everything on their plate. I thought it was good as written. Thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

LESLEYfromWI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 10, 2006

We love this recipe! We make it all the time, its our signature "lets stay in and cook" dinner. We had some problems with grating the fresh ginger root so we omit that, but very good recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Melissa J

Cooking Level: Beginning

Home Town: Springfield, Missouri, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2005

This was delicious -- both my husband and I loved it! I did add cornstarch to thicken the sauce, half the amount of cumin, and extra lemon juice. The flavours were great together; thanks for sharing!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tikvah

Cooking Level: Intermediate

Living In: Rocky Mountain House, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 16, 2005

Yummy! This had a nice bite to it with a full creamy flavor.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JOLENE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2004

Very tasty recipe BUT - be careful with cumin. It is a very strong, pungent spice and I only used 1/2 teaspoon and it was still a little overpowering. But the ginger/garlic/lemon/cayenne/mustard seed combo has an AMAZING flavor! Also I used half and half instead of cream and it was still nice and creamy.

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

ALLJAWNS2004

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2003

I LOOOOVEEE this recipe!!! It tastes amazing!!! Very unusual flavor. Ginger lovers, this a recipe for you.I used half & half instead of heavy cream and tomato paste instead of the puree and it came out DELICIOUS!!!! I added some black olives and grated Parmesan and top yummyyyyy!!! Thanks for the recipe =)

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

ILEANA-PR

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2003

Excellent. I'm even asked to make it. I substitute fat free half and add a couple of tablespoons of wonder flour to thicken in place of the cream. You can also use powered ginger. We also use chicken which I think is even better.

Was this review helpful? [ YES ]
5 users found this review helpful