Superb

Loved this and very easy to make. I added extra green chillies, green beans, lime juice and fish sauce like other readers have suggested. Will be making again for sure.

Loved it, used cod and prawns with a cup of fish stock.

Nice, but too heavy. I would have halved the coconut and added some fish stock instead.

This is a really good and easy recipe. I made it without any chilli's for the kids and they wolfed it down. I think I will be a bit brave and add one next time. They are not great with spicy food, but this might be a way to change that.

Delicious. New fave. Used pollock. Lush.

This is a genuine 5 stars. I did add parboiled green beans but otherwise followed the recipe. Next time I may add some almonds as the only criticism I'd make would be the texture lacked some "crunch". I can see this working with any chunky white fish thats available (I used haddock as on special offer), and I'll definitely try with large prawns.

I should add that it may be worthwhile sieving your crushed spice if using a pestle and mortar to avoid any remaining gritty pieces of seed in the finished dish.

Made this with cod but going to try again this week with king prawns as I think they would work better. I forgot to add lime juice at the end but will do ths next time as it does need it. Really tasty however and looking forward to making again, with the slight tweaks mentioned. I also used 'light' coconut milk to reduce the fat/calorie content and it worked perfectly well.

Haddock and Cod are NOT sustainable fish. They are in danger - Pollack or Whiting are excellent alternatives.

simply delicious. made this with ling fillets and the meaty texture complements the flavours wonderfully.

The whole family loved this....even my six year old mmmmmmm!!!

I expected great things from this recipe but was disappointed. I found it a little tasteless (despite the lime juice and fish sauce) and the texture was odd. Not one for me to make again although my husband quite liked it.

I've found coconut milk in Spain finally! =)

For my boyfriend who can't handle spicy, would you recommend less chilli? Thank you

Here's the recipe if anyone wants:
240 grams / 8 oz french beans
1/2 teaspoon salt
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/4 teaspoon chilli powder
1/2 teaspoon cumin seeds
1 tablespoon lemon juice
1 clove garlic sliced thinly
1 tablespoon olive oil

1. Top and tail the beans, wash and cut them into 2 in pieces
2. In a pan add the oil , when hot add mustard seeds and wait for them to splutter, add the cumin seeds and saute for 30 seconds , next add garlic and saute.(Take care not to burn).
3. Add the beans and saute for 5 minutes.
4. Add the salt, turmeric, chilli powder and coriander powder and stir fry beans for 5 more minutes till beans are tender but still retaining the crunch.
5. Add the lemon juice and mix throughly.

We loved this curry. Added some chopped baby corn with the fish which was lovely and the fish sauce and lime juice at the end. We found the consistency and flavour enhanced as we ate it (got better) so i'd leave it for 5 minutes before serving next time.
Served it with chapatis and basmati rice and a goan bean side dish which was lovely and went really well.

I can't rate this curry as I found it completey tasteless.
Would also be handy if we knew what size onion to use. Very bland, tastless and what a waste of good fish.

Cooked for my friends who also thought it was very tasty. Just needed a bit more bite to it, so will add extra chilli next time.

Couldn't find any tamarind paste so used harissa paste, and used herring instead of white fish - very nice!

Pretty bland. Needs much more flavour in the form of a fish stock cube or fish sauce. A wedge of lime on the side was a must!