This is an easy to make fish curry that uses all individual herbs and spices rather than a blend, meaning you can adjust the flavours or spice level to your personal taste.
The addition of lemon juice meant the curry turned out terribly acidic, which was easily counteracted with some sugar and cream, though. If you want just a bit of a citrus-y flavour, a splash of lime juice would probably work a lot better. Overall, it's a good basic curry recipe to build on. - 24 Jul 2011
Altered ingredient amounts. the proportions of spices are excellent and this allowed for one to taste the different levels of flavour; one spice did not overpower the other. I had a 400g tin of crushed tomatoes and then chopped up some romas that needed using up. I added 4 cloves of garlic and although I did not double the spices, I heaped each amt. that the recipe called for. Only other spice addition was anise seed, which I like in fish dishes. I usually don't use coriander in Indian cooking because it tends to overpower the spices, so just pinched off a small handful and chopped. Added some turkish flat beans for a little more veggie, and served w/basmatic saffron rice. Thanks for this super quick and easy recipe! - 29 Sep 2008
Altered ingredient amounts. This was a wonderful way to get my picky husband to eat fish. Rather than use the extensive list of spices, I have a homemade curry powder mix I've made that gave this recipe a wonderful curry flavour. I threw in baby potatoes in the dish and let it all cook together. This is a family favourite now - we made it as often as we can get away with it. I highly recommend this taste! - 29 Sep 2008