Cod & spinach yellow curry

The cod and spinach make for a filling curry, but the spices are overwhelmed by the amount of coconut milk. So I would double the amount of spices, add chilli and finish with a squeeze of lime, and you would end up with a 4 star curry.

This was super tasty I did not coat the cod in the spices, don't be afraid it seems like a lot of spinach, please put the 100 g in , this might be a monthly favourite, I did add a little more ginger, enjoy .

I didn't have any garam masala but was fine without. Needs a little salt and pepper but otherwise a really lovely, creamy dish.

Totally shocked when I read negative reviews. This is easy, delicious and healthy. It does need a bit of seasoning but honestly give it a try - it's great.

Ignore the bad reviews - I tweaked the recipe to up the heat after reading the comments, and have made it once a week for the last month! So easy and delicious.

Would make again but add a chilli.

This is the worst curry recipe I have ever made and tasted. I also think they cheated the picture and used saffron instead of turmeric. My curry came out brown due to the Garam Masala and Paprika in the dish.

I have made this recipe a few times and the smoked paprika should be replaced with either chilli powder or 2 finely chopped fresh green finger chillis. Also, add half a can of water with the coconut milk. I have also chopped one fresh tomato per person and added that after adding the coconut milk. You will need to let this cook out a little for about 10 to 15 minutes. Don't forget to add a good teaspoon of salt and freshly ground pepper. These changes make it a delicious meal - we had cucumber batons on the side :)

Am incensed that BBCgoodfood could churn out such a useless, tasteless recipe that I have just cooked for a Saturday night treat. I can't believe anyone can have tested it. It could only have been tested re its photogenic qualities! Now back to the stove to start tweaking, so it has some flavour for the family tonight.

I saw this recipe in the magazine and thought I'd give it a go. The comments about blandness were a concern so I added 1/2 tsp extra garam masala but also pan roasted all the spices before cooking the dish as the half set onto the fish at the start was not going to get any heat treatment to bring out the aromas. I also substituted thai fragrant rice for basmati as it seemed more appropriate for the dish. The resulting flavour was not particularly punchy but instead built up over the course of eating to make a very pleasant dish. I think it could stand some tweaking, though. Possibly a handful of sultanas added along with the fish to give a couple of bursts of sweetness? I'm not sure how well that would go in a fish dish but I might try that the next time I make it.