Reviewed: Sep. 22, 2009

I made a few adjustments and it is now one of my favorite meals!! I substituted the sword fish for salmon which worked wonderfully. I also used about 1.5 tablespoons of finely grated fresh ginger root instead of 1/2 c. chopped ginger. I also used less chilli powder but that was just a personal preference. EXCELLENT!!!!!! I served it with coconut rice.

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Reviewer:

RADKA

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Mar. 3, 2009

I loved this recipe. I prepared it exactly as directed and had no problems at all. I am looking forward to making it again soon for friends.

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Lynn

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Reviewed: Jul. 23, 2008

This is a fabulous recipe my husband made using Tilapia instead of Swordfish. It turned out restaurant standard!

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Goldylox

Cooking Level: Intermediate

Living In: Sebastian, Florida, USA

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Reviewed: Sep. 29, 2007

It smelled really good, but I messed it up because I can't do anything right. First I pureed the ginger and onion cause according to my wife, I used the cheese grater then i cooked it for a little too long. but it smelled great. the beans and rice i made were not a good fit either. they were new orleans style. but what do i know....monkeybars

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monkeybars79

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Reviewed: Mar. 15, 2006

I ate it with my father. He doesn't like anything but he loved this

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Shaheen

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Reviewed: Jun. 27, 2004

This was very tasty. We reduced the fresh ginger somewhat (1/2 a cup of fresh ginger requires a lot of ginger root!), and substituted tilapia for the swordfish (we just couldn't justify the $17/lb for a curry) and it was still very good.

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