Reviewed: Oct. 6, 2010

This recipe was not to my liking. I cook Indian cuisine several times a month and take studying the cooking techniques from India's different regions seriously. This recipe had such a lack of balance that it was impossible to correct. The sourness of the tamarind paste was so prominent that it dominated the recipe. I tried to balance it with sugar, but it still wouldn't work. The only things that allowed me to choke it down (I refuse to throw away meat or fish unless absolutely necessary) was an massive amount of lime mango pickle and a ton of fresh curry leaves.

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Reviewer:

rthomasrush

Reviewed: Nov. 9, 2009

i used fresh green chillies and 1cup of water instead of 2 oh, and fresh tamarind. i also marinated the fish in olive oil, appel vinager and lime juice for a few minutes, then i cooked it very quickly on a very hot pan just to seal it, then i continued to cook it with the sauce. it was good.

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Reviewer:

bonniegirl

Cooking Level: Expert

Living In: Puebla, Puebla, Mexico

Reviewed: Apr. 22, 2007

These came out delicious. I added peas since I saw other people suggested it; I also added some garlic. I had a tough time with the puff pastry so this took me a lot longer than the directions said. Then I made a quick dipping sauce with barbecue sauce, curry paste, apple juice, and a little salt.

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Reviewer:

Kattglrl

Reviewed: Feb. 21, 2006

Ditto what the first reviewer said. Watery. Somewhat bland. Not recommended

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Reviewer:

AlmostVinDiesel

Reviewed: Mar. 7, 2005

Very ordinary. Thin and watery. I hesitated to add the chili powder that is called for, and I was right. Chili powder is not the way to go. Perhaps cayenne was meant? I vacillated between two and three stars, but decided on three because it has potential. I won't make it again, however.

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Reviewer:

NetteNet99

Cooking Level: Intermediate

Reviewed: Jan. 19, 2005

This was easy to make and since I don't really like fish, it made it less fishy. My DH and 5 year old really liked it too. Nice flavors. Served it with acorn squash.

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