I made this twice last week, once with sardines, the other with black sea bass. I really loved the sea bass, which as a creamy flavor that holds well in the curry.
My first time making this was with farmer's market tomatoes, the second with bodega tomatoes... the second batch was definitely missing a zestiness. Now that we're going into winter, I'd switch to canned tomatoes for better quality and perk it up with some citrus.
Ohh good to know about the sea bass! That sounds really incredible. Seasonal cooking is something my family didn’t really focus a ton on growing up, but adding canned tomatoes in the winter is such a smart idea that I’ll absolutely need to try it too. Now I’m brainstorming how these would taste like with juicy, heirloom tomatoes in the middle of summer….
I made this twice last week, once with sardines, the other with black sea bass. I really loved the sea bass, which as a creamy flavor that holds well in the curry.
My first time making this was with farmer's market tomatoes, the second with bodega tomatoes... the second batch was definitely missing a zestiness. Now that we're going into winter, I'd switch to canned tomatoes for better quality and perk it up with some citrus.
Ohh good to know about the sea bass! That sounds really incredible. Seasonal cooking is something my family didn’t really focus a ton on growing up, but adding canned tomatoes in the winter is such a smart idea that I’ll absolutely need to try it too. Now I’m brainstorming how these would taste like with juicy, heirloom tomatoes in the middle of summer….