Photo by Dennis Prescott
I remember the precise moment that I first tried this saucy minx of a dish. I was on the road with my band, thoroughly enjoying an evening off in Old Montreal. My bandmate Marc and I headed out on the town for some deliciously exciting, non-Maritime cuisine and stumbled into a completely unassuming Indian restaurant. The smell: intoxicating. The food: to die for. An explosion of flavor! Entirely life-changing. From that day onward I’ve been romanced by the bold flavors of India. So damn good. This recipe requires a little extra prep time and an overnight marinade, essential in developing those rich, full-bodied curry flavors that we love so much. Plan ahead, get prepped, enter a world of next-level tastiness.
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