Tag Archives: world cooking

World Cooking – Bhutan

List Item: Cook something from every countryCountry: Bhutan
Progress: 17/193

Nestled up in Eastern Himalayas is a small country that I would love to visit someday but may not gather the coin to do so: Bhutan. Thanks to the mountainous terrain, Bhutan has been able to remain somewhat isolated from the world for many centuries, until fairly recently that is.

This means that in terms of culture, and therefore cuisine, Bhutan has been able to diverge from the path of Indian and Mongol food (who previously occupied the nation) and carve out their own culinary identity. There are a lot of dishes that are distinctly Bhutanese, which has actually gave me a wealth to choose from for this post.

Now obviously I am not able to procure Bhutanese yak cheese and other local ingredients to make the dishes, but I have been to use a 20 year old website called A Window to Bhutan to find suitable recipes and substitutes. Rather than make a main and a dessert I opted for two mains to serve together. Probably not how this works normally, but in for a penny etc.

Main: Ema Datshi and Kewa Phagsha

There was no way that I could cover Bhutan without making a version of ema datshi – their national dish which is mainly flavoured with cheese and a whole lot of green chillies. The recipe for this indicates an equal amount of cheese and chilli is used… which is what I did.

What really surprised me is that despite putting in three packs of green chilli, this ema datshi was medium spiced at most. This is likely down to me using jalapenos rather than native Bhutanese, but this in no way blew my head off. In fact, the best way I could describe this would be if you made a stew to taste like jalapeno poppers (minus the breading). With the rice this was absolutely delicious and will be a recipe that I can trot out whenever I have to cook for someone vegetarian.

On the other side of the mountain of rice (because I thought I would need something to cool my tongue down) is a pork dish called Kewa Phagsha. The principle ingredients are pork, potato, chilli, ginger and garlic. Again, this was not as spicy as I had expected with all the heat being generated by the ginger. This is something that (with a little cornflour for thickening) would make for a really nice dish to have on it’s own with rice or noodles.

There is plenty more that can be mined from Bhutanese cuisine, so I think I’ll have to do a bit more exploring in the future. It would be great to know what the perfect substitute for their yak cheese is (as they use it in plenty of dishes) but feta will do for now.

Back again to Africa next time. I’ve noticed a big space on the map where there are no pins, so will probably look to fill that in. Means I’ll either be cooking something from North Africa or something in the mid-region around the Congos. I guess I’ll just have to see which recipe inspires me.

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World Cooking – Palau

List Item: Cook something from every countryCountry: Palau
Progress: 16/193

I am so thankful to the many bloggers on the internet who came before me. Without them I am not exactly sure where I would have found a recipe that uses ingredients that I don’t have to put in a special order for. Seriously, where would I be able to buy fruit bat meat in the UK? I’ve found taro root before, but not fruit bat meat. It’s for this reason that, with much regret, I probably won’t be able to recreate any of the fantastic ice desserts that I had whilst in Singapore.

Still, of all the smaller island nations in Oceania, it would appear that Palau is one of the easier to find ideas for. Why? Well, being one of the most northern nations in Oceania, it shares maritime borders with the Philippines and Indonesia. Also, there is a long history of immigration to Palau from the neighbouring Philippines and some from Japan.

This means that the food shares a lot in common with other Oceanic nations, but also incorporates some Filipino ideas and flavours into their dishes. My pick for this post very much makes use of this influence and is the first time in ages that I’ve had to deep fry.

Main: Ulkoy Shrimp Fritters

Right so I didn’t realise just how many fritters that I would end up making. I probably should have clocked this when I got to the line about 4 cups of flour and 3 eggs. Still I cannot deny that this recipe from Ethnic Foods R Us didn’t make for some delicious fritters.

To be honest I did have a moment of worry when making the batter when (after adding the the third of the four cups of flour) the texture was more like bread dough than a batter. Still, I shouldn’t have worried as all the moisture from the prawns and the squash really helped to loosen things up a bit.

I ate a few too many of these as they came out of the oil, as they really are delicious when hot. With a bit of extra spice and salt on top, these fritters worked on their own as a side dish. They even worked later on when cold and had with some salad (today really has been a deep fried day, I was desperate for something remotely green).

So it’s a trip back to the vast world of Asian cuisine next and, as of writing this, I am spoilt for choice. So I hop over Palau’s maritime border and take on some Filipino food or do I go the more central Asian route? I have even been toying with the idea of Mongolia. I guess it’ll literally be whatever recipe catches my fancy.

World Cooking – Georgia

List Item: Cook something from every countryCountry: Georgia
Progress: 15/193

Is Georgia European or Asian? The answer really does change depending on your definitions. However, due to their member ship in the EBU and UEFA, it’s pretty clear where this country sees themselves as a nation – so I’m going to respect that.

Due to their position in the Caucasus, Georgia has long been a crossroads of where Europe, Asia and the Middle East all met up. Culturally they have taken on so many influences, which makes them a country that I am really itching to visit. They have been in the interesting position of being ruled over by Russia, Persia, the Ottomans, the Romans and the Mongols – with additional influence being felt by the Ancient Greeks.

With all these different hands on your nation at various points, you are going to have a culture and a cuisine that takes on a lot of different elements. This made selecting a specific dish rather difficult for the main, but then I fell in love with their national dish.

Main: Khachapuri

The epic chivito sandwich from Uruguay was always going to be a tough act to follow. However, when your national dish can be summed up in English as a ‘cheese bread boat’ then I have no choice but to make it. Especially as there was an awesome (and easy looking) recipe for a type of khachapuri in the same Samarkand cookbook that I used for my lovely Russian kulebiaka.

There are so many different regional variants of this dish, mine being an Adjarian khachapuri because of how I tried to twist the pastry into a boat shape and served it with a bit of butter on top. On the whole, there are two things in common – cheese and bread. With the open types of khachapuri you have the leavened dough on the outside with a cooked cheesey centre. You’re meant to tear off the pastry and dip it in the cheese, but I just enjoyed eating it when cut into slices.

What I loved the most about this dish is just how versatile this could be. I already have an idea about doing a Tex-Mex-Georgia fusion by creating a nacho khachapuri containing queso and a dough that a mix of wheat flour and cornmeal. Might be a fun little project.

Dessert: Gozinaki

Dessert! Caramelising nuts in honey and turning them into blocks whilst following this recipe from GeorgianRecipes.net, feels like a home run for something that doesn’t require a lot of time in the kitchen. Apart from the half hour it takes to peel a bunch of toasted hazelnuts and walnuts.

Hands up, I made this on a day where the flat was over 30 degrees and did not chop the nuts fine enough. This meant that everything didn’t quite set as it was meant to do. But once I transferred it to the fridge I was able to make something more sliceable and less… gooey. Still tasted good when eaten with a spoon.

I think that this might be a good recipe to keep in the back pocket for Christmas time (i.e. when this is meant to be eaten, rather than in the height of summer) when there is that stereotypical pile of nuts left over that no one really wanted, but we still bought them anyway. It’d also be a nice thing to have a real mix of nuts in (not cashews though, those are good enough on their own).

Right, it’s time for me to make something from the most difficult of all continents: Oceania. As I cannot dig a fire pit or find a place to source a whole bunch of taro, I may need to really cherry pick some recipes here as I don’t want to take the easy way out by picking Australia. Got any ideas? Anyone???

World Cooking – Uruguay

List Item: Cook something from every countryCountry: Uruguay
Progress: 14/193

Whenever I am in a new group of people and end up creating a pub quiz (which happens more often than you might think) one of the questions I always ask is: What is the capital city of Uruguay. Why? Well, I think that Montevideo is one of the most fun capital cities to say out loud and so I like to take any opportunity to say it… like with ‘bungalow’, which is one of my favourite words in the English language.

I figured that since my lost forays into the cuisine of the Americas were both Central American countries, it was time to either head east to the Caribbean or go South. Obviously I chose to go south, but not to Suriname (which my husband will be looking forward to). No, I got bewitched by the national dish of Uruguay and knew that I just had to make it.

Main: Chivito

One thing I really love about the chivito is the origin story. The idea that it came from a Uruguayan chef improvising a sandwich for an Argentine patron who asked for a kid goat meat sandwich (with ‘chivito’ meaning kid goat) and instead got steak just warms my heart. I mean, this is a dish invented to try and make something good for a citizen of a neighbouring country, which went on to become a national dish. It just encapsulates the idea of cuisine being something that we import and share between nations – even if the story sounds somewhat apocryphal.

The thing is, chivito is not just a steak sandwich. No, it is the ultimate steak sandwich that puts a typical club sandwich to shame. It is the physical embodiment of one of those towering sandwiches from old Scooby Doo cartoons, that invariably had a tooth-picked olive on top. When making this sandwich I went around a number of different websites to find the common ingredients to include in this piece of epicness.

Inside my chivito was (going from the bottom up) a layer of mayonnaise and ketchup mixed together, lettuce, bacon, thin beef steak, ham, tomato, mozzarella, fried egg, roasted red pepper, green olives and fried onions. It isn’t an exaggeration to say that this may be one of the best sandwiches I ever had and that Uruguayans are geniuses. This, along with the South Korean army stew, may be one of the tastiest main meals that I have made so far.

Dessert: Postre Chajá

Since I thought just making a sandwich would be a bit lazy (stupid me, this sandwich had a lot of moving parts!) I figured that I should come up with some sort of dessert – which appears to be the Uruguayan answer to pavlova. Albeit a pavlova that shares it’s name with a very odd looking bird.

To make this dessert (which came from a recipe from The Spruce Eats) you start with two layers of sponge cake that have been soaked in a homemade peach syrup. Between this you add whipped cream, crushed meringue, peach slices and a layer of dulce de leche. Then you cover the whole cake in whipped cream with peaches decorating the top and crushed meringue coating the circumference.

Now, I do not have a revolving cake stand, a palette knife or one of those cake spreaders. This makes decorating the cake a bit difficult around the sides, but I’m still happy with how it turned out. I was doubly happy with how good it tasted too. Sure, some of the peaches weren’t perfectly ripe (which made them a bitch to peel), but it was a sweet and moist cake that reminded me why ‘peaches and cream’ is a thing. Honestly, I prefer this to pavlova.

In this world cooking voyage, Uruguay may have found itself as one of those highlight nations that future entries are going to be compared to. The sandwich was amazing and yet the cake never felt overshadowed by what came before it. I wonder how the next country, which will be European… but that’s all I know now, will fare against what came before.

World Cooking – Lesotho

List Item: Cook something from every countryCountry: Lesotho
Progress: 13/193

I have been waiting for a month or two to make this recipe. When I was doing my initial research for the world cooking challenge a recipe from Lesotho caught my eye, but tangerines have only just come into season. Now that they have, it’s time to cross off another one of the lesser known countries.

The food of Lesotho shares a lot in common with many other countries south of the Nile. At some point I will need to make pap, ugali or fufu, but I want to leave those until I have crossed off more countries from this region. Until then, I found something a bit different to do for Lesotho. I will cook food from a larger African nation at some point, but those can wait until later – let’s have some soup.

Main: Butha-Buthe

Whenever someone online does the whole ‘cooking around the world’ thing, and it’s their time to cover Lesotho, they all seem to gravitate to this soup. A soup whose principle ingredients are tangerine and spinach. Yes, I know, it sounds a bit weird to have this as a combination. However, spinach and lemon juice go very well together – so I figured that this would be a slight extension of that pairing… just in the form of a soup.

There are a number of versions of butha-buthe out there, but I went for the recipe posted by International Cuisine. I love her blog and will be looking to her for a whole lot more inspiration as this challenge continues on. Also, in the recipes, I really trust her portion sizes.

This soup is such a good and fresh dish for the summer (which is when I’m writing this, during a heat wave in July). The slight earthiness of the turmeric and spinach work surprisingly well with the sweet acidity of the tangerines. Topped with a nice dollop of yoghurt and served with a side of crackers (rosemary crackers from my local supermarket) then you have a quick and different dinner.

From Southern Africa to South America as I take on possibly the best sounding sandwich that I have ever heard of. No, it isn’t the Cuban sandwich (although I might end up doing that one later), but I will be temping my tastebuds with one of Uruguay’s national dishes. Maybe two. I feel the need to bake some cake.

World Cooking – Yemen

List Item: Cook something from every countryCountry: Yemen
Progress: 12/193

For most people in my generation the country Yemen is known firstly for the joke in Friends and secondly for the war that continues to ravage it to this day. But this isn’t the place to talk about either of those – so let’s look at the food.

On the whole there is a lot of overlap when it comes to Middle Eastern cuisine, but thanks to it’s history as a trading post with the East – there are a lot of Indian influences alongside the more local Turkish and Levantine traditions. Since I couldn’t find a dessert for Yemen I figured that I could make a side dish instead. I won’t always make two things, but I figured that this would give me a good chance to try and make bread.

Side Dish: Khobz Al Tawa

I have not made flatbreads since the ajowan parathas and so I was feeling a little bit anxious about making something like this again. However, the recipe from Sheba Yemeni Food made me feel as if these could be within my wheelhouse… and what would you know, these turned out beautifully.

For bread like this, I know that it is traditional to make this is in some form of stone oven – but this recipe was made to work by frying it and for that I am grateful. This flatbread was buttery and incredibly moreish. It was like someone made a naan bread using filo pastry… which is something that I could not believe that I was able to make. This is going to be a bread that I continue to make as I do more Middle Eastern countries for this list.

Main: Saltah

Right so this recipe required making two condiments to be added at the end – hubla and bisbas. The bisbas was easy to make and went really well with saltah. The hulba, on the other hand, did not work out. The recipe says to whip the re-hydrated fenugreek powder until it turned white. Well, I whipped it for a solid 20 minutes. Twice. Neither time did it change colour from the original brown. So, with no hulba, I improvised and topped the saltah with a mixture of bisbas and tahini. Sure this isn’t accurate to the dish, but the taste combination really worked.

In addition to these condiments, there is the saltah itself. It’s essentially a shredded beef stew that’s served bubbling hot with flatbread and makes for a good lunch dish. The broth itself could have had more flavour (then again, that’s why you add the bisbas and hulba), but the beef had really absorbed the flavours of the turmeric, cumin and coriander.

I think that if I were to make this again I would, firstly, buy premade hulba instead of give myself arm cramps as I unsuccessfully try to whip it into a frenzy (or at least find a different recipe). I would also add some more vegetables like potato or tomato, or maybe even some rice to give it some real bulk. This is something that, with some extras, I can see adding to the repertoire.

It’s back to Africa with the next food country and, once again, I am going to be with one of the smaller countries in Africa, which is also the only enclaved country on the continent. That’s right, grocery shop willing, I will be making a dish from the nation of Lesotho. I will be getting to the larger nations at some point, but I’ve had this recipe for a while… so why not cross it off early.

World Cooking – San Marino

List Item: Cook something from every countryCountry: San Marino
Progress: 11/193

Ah the Most Serene Republic of San Marino. The oldest constitutional republic in the world (founded by Saint Marinus in 301 AD) as well as one of the smallest countries by both area and population. It is also an extremely beautiful country that I hope to visit at some point in the future thanks to it’s magnificent castle and it’s expanse of green countryside.

Despite being a small country that’s completely surrounded by Italy, it wasn’t too difficult to find a dish that could be described as uniquely Sammarinese – a dessert which I somehow managed to make despite being unable to find suitably large wafers (more on that later). For a main dish, I went something that a few websites have identified as being both Sammarinese and Northern Italian. I could have gone for a really delicious looking hot sandwich, but I decided for something a bit more photogenic.

Main: Nidi di Rondine

Nidi di Rondine, also known as Swallow’s Nests, is a dish consisting of pasta roses (containing cheese, ham and bechemal sauce) and marinara sauce that is baked in the oven. In a way it’s a bit of a deconstructed (then reconstructed) tortellini, bit sure looks a whole lot more impressive this way.

To make this I followed a recipe from Mission Eurovision, which is such a cool idea for a food project, who also tried their hand at another Sammarinese recipe. On the whole I have to say I was really happy with how these pasta roses turned out (although I think it could have done with a bit more prosciutto and a bit more marinara sauce to help the pasta fully cook). It takes a while to roll all the roses, especially as you need to do it quickly in order to properly pack them into the dish, but it really is worth it for the effect as it leaves the oven.

Dessert: Torta Tre Monti

For a dessert that is considered a national dish – it was surprisingly difficult to find a recipe for this online. Most people who blog about Torta Tre Monti tend to have imported it in from San Marino rather than make it from scratch. However, there was one place where someone had come up with a recipe… but it was in Norwegian. Thanks again Google Translate.

Having translated the recipe from Nasjonalgastro I was left with the challenge of finding large circular wafers that I could use in the recipe. As you can see in the picture, I was unsuccessful. Oh well, at least I could buy a pack of 50 smaller wafers and make my own variation of the Torta Tre Monti – which is a 5 wafers filled with a hazelnut-chocolate spread (made from scratch) which is then brushed on the outside with melted chocolate.

It was a bit of a fraught construction process to get the whole thing stable, but the result was delicious and easy to cut into 10 individual pieces. This may be one of the best desserts I have made so far and, if I am able to find larger wafers next time, one of the easier to make.

So that’s San Marino. Whilst there are still a few smaller nations on the list, I doubt that they’ll be as delicious as this one – although I suppose Monaco, Tuvalu and Nauru could surprise me. However, it’ll be a while before I get to those for next time will be my first foray into the Middle East as I try my hand at some Yemeni cuisine.

World Cooking – Seychelles

List Item: Cook something from every countryCountry: Seychelles
Progress: 10/193

I previously wrote about how I was going to try and tackle one of the geographically larger countries in Africa… and here we are with another one of the smaller island nations. This ended up being a bit of a last minute pick whilst I was going some online grocery shopping. In no way do I mean to sell Seychelles short because I managed to find two rather delicious sounding recipes without much hassle.

Much like the Maldives, Seychelles really is a cuisine where they take what they’ve got and add in a bunch of the colonial and trade influences that have extended their reach over the years. This means a lot of seafood, tropical fruit, coconuts and rice. This is also a country that eats fruit bats and shark… but try getting either of those in London. Actually don’t, I’m not sure if I’m quite ready to eat a cute little fruit bat.

Main: Seychellois Creole Prawn Curry 

I didn’t quite bank on making another curry so soon, but so many recipes that I found was one sort of curry or another. So in the interest of making something that was another fish curry… I went for this prawn curry recipe. I know the picture isn’t great, but I was hungry and it’s amazing how quickly a curry can go cold if you’re fiddling with your iPhone for ages to get the lighting right.

Since the mas riha curry for the Maldives is so recent it is difficult to not compare the two. Both are coconut based curries using sea food as a key protein and some similar spices, but the similarities really end there. These curries are surprisingly different, with this Seychellois curry being naturally warming and not too complex with the number of spices playing on your tongue.

Whilst I liked the Maldivian curry, I would probably choose this Seychellois curry over it. The spice level is about where I prefer it to be and I liked the inclusion of chopped up aubergine. I think this is something I could easily substitute in chicken or lamb for the prawns, which would make this cheaper and an easier recipe to include in the weeknight rotation.

Dessert: La Daube Banane

To be honest, it was finding this recipe that made me choose the Seychelles as the next country. I mean, the idea of something banana related in a thick sauce made of coconut milk, cinnamon and vanilla… well somethings are just too hard to resist. Especially when, since this recipe called for raw sugar, I could cross off something from the 1001 list:

List Item: Try three quarters of the 1001 Foods You Must Try Before You Die
Progress: 743/751Food item: Rapadura

To be honest, I have been itching to find a good use for this (which feels like a slightly toned down version of jaggery) and sprinkling a few teaspoons of this over the cut plantains felt like the right time to use it.

Like with my entry for São Tomé, I found the recipe for this dessert on a tourist website for a chain of waterfront hotels in the Seychelles. Am I going to stay at one of these resorts? Probably not, it’s not something I think I’d be able to afford – but at least I know they have decent food there.

The best thing about this recipe is the sauce – after 40 minutes of simmering it essentially tasted like evaporated milk flavoured with mulling spice (which makes this a nice idea for a Christmas dessert with a tropical lilt). Plantains aren’t typically as sweet or as mushy as bananas which works well enough for this recipe, but I think that I’d like to try making this with other fruit before I settle.

Oh yes, this is definitely a repeat-worthy recipe. I mean not only does it have a delicious sauce, but it also great with a fruit sorbet (which I tried on my second bowl) and very easy to make. I think the people of the Seychelles got it right here.

So that’s the first ten countries ticked off, but I will definitely not be calling it quits when I have heavy hitters like Japan, France and Italy to look forward to. Speaking of Italy… next week I will be Italy adjacent as I return to European cuisine in the form of the Sammarinese food. What will this micronation have to offer? Well let’s see, shall we.

World Cooking – El Salvador

List Item: Cook something from every countryCountry: El Salvador
Progress: 9/193

After going to Poland it was oh so tempting to make that my next country to make a dish from. But no, I am going to be scientific about this and make sure that I cover the different continents when the percentages in my spreadsheet says that I need to. In any event, it didn’t matter because I have been looking forward to making today’s recipe.

Being the smallest nation in Central America there was a part of me that originally wondered how difficult it would be to find something that was distinctly Salvadorian – then I find that not only do they have a delicious looking national dish, but it is actually a dish that originated in El Salvador (I feel it’s worth noting how this is not always a given… like with the national dishes of the US).

Like other Central and South American countries, the food of El Salvador is a fusion of native cuisine and that brought over by the Europeans (usually Spain, but that isn’t a given in this neck of the woods). A lot is done with meat, corn and spices in varying combinations and amounts; which has resulted in a huge number of different dishes. For now, let’s get on with the pupusas.

Main: Pupusa Revuelta and Curdito

I would be lying if I said that the challenge of making my own chicharrón (think finely ground pulled pork) wasn’t a major attraction to making this. I’ve made my own pulled pork just once before, and this recipe really did make things easier whilst not compromising on flavour.

Of course, this made too much for the papusas so I kept some for a later meal where I used them to make quesadillas. I would also like to add just how much it broke my heard to blitz this beautiful pork into a paste – sure it still tasted cook, but I missed the mouthfeel.

I am going to hold my hands up and say that I don’t think I wetted the dough enough for the papusas (which the recipe did warn me about), but I still really enjoyed having these thick corn tortillas filled with pork and beans (I didn’t bother with the cheese for all of the papusas as I kept overfilling them with pork paste). Also it’s probable that, despite the Spanish words on the packet, this may have not been the 100% correct type of corn flour to make this dish.

Still, these were incredibly filling and were even more delicious with some salsa and grated cheese on top – which turned these into mini pork hot pocket tortilla pizzas. With practice I’ll probably be able to get these better looking in the future.

Also a revelation (especially to someone who cannot stand raw red onion) was the curdito. It’s essentially a vinegar-based cabbage slaw where extra time in the vinegar really makes all the difference. I mean, I let this marinade for a few hours and the onion was already starting to go pink and had lost a lot of the harsh acidity that I hate.

It was so simple to make as well, so I think the BBC Good Food version of curdito is going to appear as a side dish for a few more Central American nations.

So, the numbers tell me that it is back to Africa for the next country. As I sit here typing (whilst the hub plays Breath of the Wild in the background) I do not know where in Africa this is likely to be, but I am probably going to try and find something for one of the larger nations… even if it’s to make sure the pins on the map don’t get to clustered.

World Cooking – Maldives

List Item: Cook something from every countryCountry: Maldives
Progress: 8/193

 So here I am making food from the smallest country in Asia: the Maldives. If it’s starting to look like I am trying to cross off a bunch of the smaller countries early, that would be fairly accurate – especially as I am saving some of the more major countries for landmark posts. It’s also worth crossing off the Maldives somewhat early seeing how the country itself is in peril from rising sea levels, and so may not exist in it’s current state by the time I finish off this country list.

Being an island nation with close ties to India and Sri Lanka, a lot of the foods combine the natural resources (namely fresh fish and coconuts), curry spices, rice and flatbread.

Now, I know that I’m probably doing to be making a few curries on my journey around the world, especially when looking at countries in South East Asia and in the Indian subcontinent. I am not sure, however, how many of them will be listing a creamy coconut fish curry as among their national dishes? Probably a few, but I’m still happy that I made mas riha.

Main: Mas Riha

So there are quite a few different recipes out there for mas riha, but the one that I followed the closed was this one on Food and Wine. It’s marked the first time in a while that I’ve made my own curry paste, and this was a delicious one (and that’s not just because of the decent amount of ground fennel seed). It’s also marked the death of my beloved Kenwood Mini Chopper – it was on it’s last legs for a while, but it was sad.

Now, usually I’m not one to have a fish curry because the sauce usually takes on a lot of the fish taste. However, the mas riha remained fresh and fragrant whilst the fish actually tasted a lot meatier (and less fishy) than I expected. I guess that’s the benefit of choosing the correct fish for a curry like this – it might have helped that I didn’t let the fish stew in the curry for too long. In any event, this might be something worth having again.

It’s going to be off to the Americas for the next dish – since I want to save the U.S. and Canada for a while, I guess I’ll be aiming for something from the Caribbean or South America next time.