Yesterday I shared a FANTASTIC (and I mean fantastic) recipe for a tomato-based swordfish curry from Oman. It was truly one of the most interesting (but not so interesting it doesn’t taste good) things I’ve made in quite some time, and got me really excited to cook my way through some other traditional Omani dishes. Because I still struggle to determine what is the right amount of work to take for any given task at any given moment, I decided to serve the curry not with basmati rice (one of the suggestions) but these traditional Omani flatbreads. I started this project in the very late afternoon (frankly bordering on evening) which, in retrospect, was not reasonable and resulted in a 10pm dinner on a Sunday night.
