About this recipe: A wonderfully exotic but quick dish! Serve over brown rice, millet or quinoa.
Fabulous recipe! I do however add potatoes to the recipe and cook it longer before adding the fish (I add the fish last just before the potatoes are fully cooked, I think it needs just that bit longer cooking to cook in the chilli powder otherwise it can be a bit bitter) I find this recipe also works really well with chicken or lamb, I add it at the begging before the spices and cook until it is cooked through! Have used this loads of times and it also freezes really well!!! - 28 Jan 2014
I love this recipe, however I made some modifications. I added more curry, and also cayenne pepper, chili power, and red peppers...I like my food spicy. Also, I made the sauce and broiled the fish. That way the fish wasn't falling apart and disinigrating into the sauce (like some other members have said). - 15 Jul 2008 (Review from Allrecipes US | Canada)
I love fish but this recipe didn't do it for me. I love curry and think that if I would make this again I would specifically pick up fish balls at an Asian market or just use chicken instead. The chunks of fish just fell apart and didn't taste like fish anymore, plus the consistency of the fish in general was just strange. The curry itself was wonderful but I will use fresh veggies next. If you are in a hurry though, the frozen mix is a great option. - 02 Nov 2006 (Review from Allrecipes US | Canada)