Absolutely delicious, and even the kid who doesn't usually like curry thought so. I used Penzey's sweet curry powder. I made a lot of changes due to available ingredients. For the ginger I minced the sweet pickled ginger served with sushi, rather than fresh. I used catfish fillets for the fish. I used shishito peppers. I didn't have coconut cream, but used a combination of coconut milk and coconut puree. I used a whole little can of tomato paste. I used Better Than Bouillon vegetable base. My choices likely made it milder than the original, but it was extremely flavorful and rich.
