Last night's dinner was a bit of a melting pot of cuisines which ended up working quite well together. This fish curry was teamed with Jamaican rice and black-eyed peas, buckwheat flatbreads and a North Indian dhal. Quirky, but effective.
I used beautiful rockling for this recipe, which I purchased at the Queen Vic market this week. Given that it only takes a few minutes to cook, I left it until the very last minute to put together. Of course this meant that as I was in the throes of finalising multiple things simultaneously, I needed my lovely sous chef husband to search the fridge for the remaining ingredients; namely shrimp paste and chilli paste.
He said he couldn't find them and quite frankly I didn't have time to question him! Instead I opted to grab my trusty jar of Thai red curry paste to flavour the curry instead. In my opinion, red curry paste is the bees knees and adds flavour to so many different dishes. I always, always keep a jar in my fridge!
What's the best thing about hosting a dinner party? Well obviously it is the wonderful company and good feeling it generates...but after that it is the leftovers.
Definitely the leftovers x