Curry made from tinned fish? Yes, it sounds weird I know, but don’t dismiss it too quickly. It’s so full of flavour and has an almost umami vibe that it easily makes it one of my top comfort dishes.
I wonder how Goans – or any Indian for that matter – made their masala pastes so smooth before the invention of food processors? No doubt they used a pestle and mortar, but I’m betting they never got it as smooth as they do nowadays. Those dry chillies are a nightmare to grind to a paste by hand, believe me I’ve tried. The reason for my ire? I’ve been trying out various recipes for Goan fish curries and have found that my ancient food processor is no longer up to the job of anything much. That’s not to say I haven’t been able to produce a masala. Just that after half an hour of whizzing around in the processor it doesn’t go beyond finely ground. But that’s not going to stop me from posting this recipe. It’s too good not to and I don’t want you to miss out on the tanginess and spiciness of a traditional Goan fish curry. Just try to make your masala paste smoother than mine!
Conflict Kitchen London recently ran pop up restaurants at Monikers on Hoxton Square serving food from countries that are currently experiencing conflict of some kind. The idea was inspired by a Pittsburgh based restaurant of the same name that serves food only from countries that are in conflict with the US. In London, Myanmar, Jordan and Peru were the featured countries.