This is HOT, HOT, HOT 🥵 but oh my, what a cornucopia of flavors from the geng gati curry paste which took a lotta pounding to produce! It is rich, very spicy and it quite literally brings me back to Nahm, if not Bangkok itself.

Really spicy 🌶🌶🌶🌶 (my nose ran uncontrollably from the first mouthful to the last). Still...quite possibly the best fish head curry I‘d ever had. The fish was remarkably fresh.

Was in the mood for a southern Thai seafood curry and this totally hit the spot!

Not bad for $15.

My second attempt at fish curry but my first attempt at a Madhur Jaffrey recipe. This was super quick and curry easy although I might’ve over-salted the fish 😬 I’m going to bet on it being better the next day🤞

Split tongue!! #ouchyouch

First time dining out in weeks!

“Succulent pieces of fish in a tomato-based spicy sauce, garnished with lots of herbs and ginger.”

“Boneless fish cooked in mild curry with fresh fenugreek and finished off with dum” (which makes little sense to me b/c Google doesn’t sufficiently clarify the meaning of dum in this context).

Coconutty, creamy and tangy. Interesting variation of curry as I normally know it. Looked nothing like the Gangotras’ version.