Reviewed: May 1, 2012

I was a skeptic when I made the marinade. It smelled way too vinegar-y. But I forged ahead because of the reviews and I'm so glad I did. It mellows under the broiler and ends up being slightly sweet with that Indian twang. Served with a curried cauliflower soup and naan. Will absolutely make again.

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Reviewer:

Deb

Cooking Level: Expert

Living In: Elgin, Illinois, USA

Reviewed: Mar. 31, 2012

I usually increase the spices a bit as we like things hot. Love this with coconut rice!

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Reviewer:

erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

Reviewed: Mar. 25, 2012

Made this with pike since it was the only fresh white fish that i could get. Turned out pretty good. I baked the fish but next time I will broil or grill it.

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Reviewer:

Craig Smith

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Mar. 1, 2012

I cut the cayenne pepper way back and added turmeric, thyme, and a 1/4 cup of Greek yogurt to the marinade. Instead of vinegar I used fresh lemon juice, and used olive oil in place of the vegetable oil. I ended up cooking the fish on the stove but I definitely should have followed the recipe and broiled it. I bet it would be awesome grilled, too.

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Reviewer:

MANATEE

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Cincinnati, Ohio, USA

Reviewed: Aug. 30, 2011

This is a great way to add fish to my weekly meals, and my whole family enjoys it.

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Reviewer:

Chicken

Cooking Level: Intermediate

Home Town: Dunedin, Otago, New Zealand

Living In: Christchurch, Canterbury, New Zealand

Reviewed: Aug. 21, 2011

I made this for a dinner party for some Indian guests. I forgot about it, and thus had to cook it the next day. It was fabulous! To turn up the heat let it marinade longer. A truly great recipe that is forever in my in-box. Thanks Rina!

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Reviewer:

Terri

Cooking Level: Intermediate

Living In: North Augusta, South Carolina, USA

Reviewed: Jul. 14, 2011

LOVED this dish! VERY spicy but so good I have had the left overs for 2 days and still want more. By far my favorite recipe to date.

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Reviewer:

dangee33

Reviewed: May 16, 2011

Used Swai and left the fillets whole. Cut back on the spices and it was still very flavorful. Did not cut back on the garlic. Served with Chardonnay, Indian green beans, rice, and nan.

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