Dirtbox wrote:How would that work? Would the spices be able to penetrate the shell ok? /intrigued
Most exotic curry I ever had was tandoori barracuda in Goa, fresh off the boat, you meet the fishermen at the sea in the morning, pick your fish, take it to the restaurant and come back later to eat. Lush it was.
All we are is dust in the wind, dude.