Sorry it was an ordeal today but hopefully you’ll enjoy it tomorrow. And amazing how the sour note lifts everything else, right?!
Indian curries like this can take longer because the freshly-made curry paste has to be cooked first (vs. Thai curries where the pre-made paste is already cooked down). I just looked at her recipe and relative to what I do, she’s got you frying the paste twice, which is unnecessary: once for the onions, and then a second time for the tomatoes – next time you can puree everything together and cook it down once. (Or, even faster, fry the onions and tomatoes first, before pureeing, then the frying of the paste is much faster – like here.)
ETA: You don’t need to saute the fish first for most Indian curries (Bengali ones are the exception) – they poach in the sauce, which is usually a bit thinner than what you have pictured.
I don’t know why I didn’t think to just suggest a Thai curry, that would have been so easy and still delicious. 
(Btw for the steaks, there are two big chunks at the top end you can just pop off the center bone very easily for your husband. It’s the lower (belly) part that has the tricky bones.)
