Time for another Just-Before-Friday fish story. This one is about two dishes, both curries featured in the cookbook “660 Curries.” (I promise; I’m about to run out of choices from this book. After that, you’ll have to pay me wads of cash for more curry dishes get your own copy of the book; something I highly recommend.)
The first dish, Fish in Mustard-Chile Sauce (Sorshe Maach), requires very few “unusual” ingredients. Only the mustard oil is a bit different for Western cooks. You can find it in Asian groceries, occasionally in your local everyday market, and certainly online. The dish is easy to make and full of flavor, and isn’t very pungent. Your mileage will vary, of course; chiles are quite variable.
If you don’t want fish but would like other seafood, then maybe you should try Chile Shrimp. Be warned, though; this plate of peeled crustaceans can bite back! Cut down on the chiles if it’s too hot; but remember, if you take the zing too low the flavor may be out of balance. Use a bit of green or yellow curry paste instead, but don’t cut out all the chiles!
Besides, it’s not THAT hot. Okay, maybe my mother-in-law would find it hot; but she doesn’t gargle with chilli sauce…
Enjoy the (Briny) Heat!
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