Had a friend of ours over for dinner who is new to America (he was born and raised in India) and he said I was spot on with this, but to him it was fairly mild. For us it was pretty spicy though. I should note that I did not add the mustard. I marinated the fish in a turmeric/garlic paste with a little salt and pepper. (Food processor, few drops of water and oil and then blend) this was a tip my friend had given me when I told him what I planned to make for dinner. I also tossed in a can of green chilies and cut the cayenne pepper down to 1/2 a teaspoon. We absolutely LOVED this dish!! We served it over brown rice and finished it off completely. I can not WAIT to make this again!!! Thanks so much for sharing this!!
The house smelled wonderful! I used mahi mahi fillets. Scared it would be too hot, I used 1/2 tsp cayenne and 1/2 tsp. madras curry powder. Served with rice and steamed spinach.
Crazy good! We followed the recipe exactly and it was a perfect heat for us. Note: we generally order our food at medium spice level at restaurants.
Huge hit at my house! I did make a few changes...used mahi mahi and shrimp 1 teaspoon of cayenne(my daughter won't eat to hot) and used 2 tablespoons of creamy peanut butter (no cashews in the house). I did put all the curry sauce ingredients into the blend to purée and cooked the curry sauce for a good solid hour to have all the flavor blend. To cook the fish I put it into a sauté pan than added the curry sauce cooked a good 10 mins...served over spinach and rice with mango chutney. My daughter wanted to know when I would make it again....that means it's a hit!
Awesome even though I over-cooked the fish - I always do that:( I used Cod and subbed olive & vegetable oils for the canola. I only added about 1/4 teaspoon of cayenne there was no way my son would be able to eat it as listed. I will definitely make this again with a little more cashews in the paste and try not to overcook it!
This was a good dish. My family loved it. Easy and fast to make with tons of flavor. I served it with Saffron rice, rosemary garlic potatoes and Naan.
YUMMY. The dijon mustard combined with the indian spices really gave the fish a tangy complex flavor. I served it on a plain (no salt no flavoring) spinach saag and brown Basmati rice to absorb the rich flavor of the fish. This was my first attempt at making Indian food. Thanks for making it so easy.
We loved this dish! I did cut back on the cayenne to about 1 1/12 tsp and it was still hot but delicious. Also added about 3/4 cup canned diced tomatoes b/c I did not have fresh. Served this with roasted cauliflower. If you like a very flavorful curry this is the one for you!
We really enjoyed this for dinner last night. It was very flavorful right amount of spice (I used 1 tsp. cayenne) and the fish was very moist. I used fresh-caught black tile fish served with brown rice and steamed carrots. All of the different flavors came together very well. Instead of canned vegetable stock I made my own using leftover shrimp shells a few celery tops and the stems of the fresh cilantro. I also added some curry powder to the spice mix.
I like spicy food but this is not my cup of tea. It really wasn't that spicy or that tasty to me.
