I made this with chicken instead of prawns. Started by browning the chicken then removing from pan. I then added the dry spices to hot oil & cooked for a few minutes, then added an onion along with the garlic & chili, then added the chicken back in & the coconut milk. I let it cook for an hour as I wanted the chicken to be tender. The flavour got stronger the longer it cooked. Just before serving I added the fresh corriander & lemon juice. It was nice but not wonderful.

Surprisingly quick, easy and extremely delicious. Just like other reviewers, I was at first put off by the smell of the sauce, but it turned out very yummy, and when combined with the shrimp and heated through, it became pleasantly fragrant. The spices complement each other well and combine into a very delightful bouquet both in smell and taste. I wanted to share a picture of this, but the food was gone faster that I could remember where my camera was... :)

Great! I used chicken instead of shrimp.

Very good recipe - I omitted the mustard seeds since I didn't have them, and added mushrooms in with the garlic. I also added a tsp of red pepper since we like our food spicy! Next time, I'm going to add onions in as well. Served over basmati rice - my husband had 3 helpings!

This is easy and delicious. It's a fave with my boyfriend and almost everyone I have served it to - it's definitely a crowd pleaser!

I initially made this as written, and I have to agree with the other reviewers who said it was lacking flavor. However, with a few tweaks, this was one of the best Indian dishes I have made in a long long time. You just have to play around with the spices until it's how you like it (obviously). Thanks!

Easy and very tasty. Accompanied by wild rice and Roti bread it was a huge success.

I often serve this for guests--it's easy to make but impressive. Lovely mixture of flavors.

Very Delicious, and easy too. Even with a store run to pick up a jalapeno and tomato paste, this came together in about 30 minutes. Served with rice, and saag with paneer from a pouch. It is a very rich meal.

I frequently cook Indian food, so I am no novice. This dish was coming together nicely until I tasted the sauce. It had a funky, almost spoiled flavor. Since I was sipping wine as I cooked (a habit I'm quite fond of), I thought that maybe my palate was compromised from the wine, so I had my husband taste the sauce. He thought it tasted "off" as well. Luckily, I had sauted the shrimp and removed it from the pan before adding the sauce, out of fear that it would overcook. We made a quick scampi out of the shrimp and threw out the sauce. This recipe is the biggest disappointment I have encountered on this site. Sorry.

Very good, with an authentic Indian flavor. After reading the other reviews regarding how mild it tasted, I went a little heavier on the ground red pepper. It ended up being almost too hot. I would suggest making the recipe excactly as written first, then making adjustments to suit tastes.

I made this with chicken breasts instead of shrimp and served it over couscous. It was very tasty!

Nice recipe, could use a wee bit of heat though (and I am not a fan of spicy foods!) I didn't have black mustard seeds on hand so I used yellow mustard seeds. Be aware that when you put the seeds in, it only takes 5-10 seconds for them to start popping. I had the skillet lid handy and took it off the heat and covered it for about 30 seconds until they finished... otherwise they fly all over your kitchen. I also added bay scallops and thought they tasted even better than the shrimp did. Definitely worth making again!

This is restaurant-quality for sure. I added a little chilli powder for extra heat. My boyfriend is Indian & went crazy for it! Also, followed recipe to a "T" and it was a crowd pleaser!!! Also, served over basmati rice. Thanks :)

Nope, I guess if I would have found a premade garam masala it would have been better. I made mine from scratch and the cloves never work well unless you totally destroy them. Nasty taste! To address something ---prawns are shrimp, just bigger--it should not make any diff

I took some liberty with this but it came out awesome. First, I didn't use shrimp, I used chicken. I didn't have mustard seeds so I used a tsp. of regular mustard. Also didn't have tomato paste so I used 1 Tbsp. ketchup and cut the sugar and salt in half. Decreased oil to 1 Tbsp. Didn't have cilantro or the jalepeno, left them out. Also added a little tumeric and a tiny bit of thyme to the spices. I also used a very liberal hand with the other spices. Didn't need the cornstarch. Served over rice and lentils and I and my fiance loved it! Also added a half a bag of frozen green and red peppers and onions to add a veggie factor.

4 and 1/2- it was all really good but I felt like it was missing something- veggies perhaps?

delish! couldnt find black mustard seed so i left it out, forgot the jalapeno but had a can of chopped green chili so i used some of that insted. used red curry powder and cayane pepper insted of regualr red pepper for extra spice and flavor. perfect!

this is great stuff. i used some cayenne pepper instead of ground red pepper(i like spice). but the spices and the "fire" of the dish mix so well with the creamy taste of the coconut and really compliment the shrimp. i think serrano peppers would also be great. thanks for the fantastic recipe!