Reviewed: Mar. 24, 2012

I love this but agree with others that it will be better with less pepper and cumin.

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Kss61

Reviewed: Mar. 18, 2012

Delightfull and easy!!!!!!!!! A+++++++++++++++

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despinal

Reviewed: Aug. 19, 2011

This is quite good. I used half & half instead of heavy cream, reduced the cumin to 1/4-1/2 tsp. and accidentally added the garlic (used 4 cloves) to the sauce mixture instead of sauteing, but it worked out fine. I only had 340g of shrimp, which was barely enough but the sauce and noodles were just fine too. I served this over rice vermicelli. Will make again.

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Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 16, 2010

This is actually really delicious and different. I have made it with shrimp and grilled chicken. If you make it with chicken, add peas. It's just great. Now, the actual recipe of this that originated with a renowned Indian chef calls for a full cup of tomato sauce (omitting the water) with the cup of heavy cream, so that is what I did, and I loved it. He also states the use of olive oil instead of veg. oil, so that is recommended, as it is healthier. I use the full amounts of everything, spices, etc. I wouldn't change the amounts at all. It is a rich, mouth-watering experience. Lovely and one of my new favorites. Not for the bland of palette. Great with a nice bread.

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Reviewer:

hisdrinkoffering

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.

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Reviewer:

holarosa

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.

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Reviewer:

Zeyita

Cooking Level: Intermediate

Home Town: Ladner, British Columbia, Canada

Living In: Abbotsford, British Columbia, Canada

Reviewed: Nov. 22, 2008

incredibly tasty and easy to make!

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ANGELAQ

Cooking Level: Intermediate

Home Town: Bordentown, New Jersey, USA

Living In: Ewing, New Jersey, USA

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.

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CINDYLOU0702

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

Living In: Chicago, Illinois, USA

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.

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Momma's cookin'

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Cooking Level: Intermediate

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.

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