5 Reviews

This was so nice. My boyfriend made it when it was his turn to cook, and he likes chillies more than me (and he didn't deseed them), so it was a little on the hot side, but it was so lovely and creamy. We used trout fillets instead, but it was really really lovely. I'm making it next time, without the chilli seeds though!! Thank you :o)

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Belle Vix October 07, 2002

This was lovely.I used Hake loins and served it with a almond rice pilaf.

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Norahs Girl October 26, 2002

We enjoyed this recipe very much. Used Haddock and it worked nicely. Didn't have fenugreek seeds so substituted with 1/2 tsp. ground mustard. Next time will probably experiment with a few additional spices, will make sure I use large chunks of fish to avoid it from getting flaky too fast. Thanks for the recipe- pleasant and different.

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eydie_ann March 28, 2009

We loved it ! I liked your idea of using small rolled fillets and did so with basa fillets cut into thin strips and rolled. The sauce is delightful. I toasted the fenugreek seeds in the same frypan as I then proceeded to prepare the dish in; the essence that remained behind surely was a bonus in flavoring the onions. Thanks for posting !

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FlemishMinx August 29, 2004

I made this with haddock, omitting the fenugreek, and served it with a tropical fruit salad (pineapple-papaya-banana-orange) and pilaf. The fish was spicy and delicious. I'll definitely try it again when I can get my hands on some fenugreek seeds.

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echo echo April 10, 2004
Indian spiced fish in creamy, yoghurt sauce