About this recipe: A hot, sweet, sour and fragrant explosion of taste on a plate. The longer you leave to infuse the tastier it gets! You wont serve a better curry. Serve with rice or naan bread. Enjoy as your tongue hits all the different combination of flavors.
This was tasty enough but I'm not sure it was worth the work. I have made much better 'from scratch' curries. Please note that you should remove the cloves, cardamons and peppercorns from the sauce. Yes, they soften up, but biting into them unawares is NOT pleasant. - 22 Feb 2005 (Review from Allrecipes US | Canada)
I wanted a kid friendly curry dish that my 3yr old would love. This is EXACTLY what I was looking for. Lots of spices, but still pretty quick. I made a few changes to suit my needs: I used ground spices instead of whole, I used 3tbs of brown sugar, cut the pepper in half (which was still too much for my 3 yr old so I'll have to cut back even more) and used coconut milk instead of cream. I also added sliced bell pepper (red, yellow green & orange) to make it a one dish meal. Served with brown rice. RAVES!! I think this will be our new spagetti... - 14 Feb 2007 (Review from Allrecipes US | Canada)
Thought this was really good...my indian sister-in-law was also impressed. - 26 Jul 2010 (Review from Allrecipes US | Canada)