Both my husband and I enjoyed this dish. It is quite spicy, but the spice doesn't linger for very long.
I didn't have Dijon Mustard so I used the closest thing to mustard in my fridge-> Trader Joe's Aioli Mustard Garlic Sauce. I also didn't have cayenne, so I used 2 teaspoons of red chilli flakes.
I made some quinoa on the side and it went really well with this. In fact, I also mixed the quinoa with the fish curry and stuffed it into some crisp taco shells (also from Trader Joes) - was delicious!
Note: When I fried the onion-garlic-ginger mixture it turned green! Did this happen to anyone else? I read online that this is normal/safe (i'll let you know if I experience otherwise, I just had the curry 10 min ago), and is due to chemicals in the garlic. As a science teacher I'm always looking out for cool food-chemistry demos, and this recipe helped me uncover this one. It also ended up making my curry look green instead of yellow, which gave it a nice look I thought.
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Both my husband and I enjoyed this dish. It is quite spicy, but the spice doesn't linger for...