Butter fish with mojo
I had a dish called “butter fish” today at the local English pub called Notting Hill (Yes, it has a blue door, in case you were wondering). I kept wondering whether it was by any chance related to the infamous “butter chicken” served every Friday at Bombay, only a couple of spear throws away.
The butter chicken, however delicious, is a vicious creature. The main weapon is a mysterious red color, stored somewhere unbeknown to the scientists. This red color leaves a stain on your clothes that is virtually impossible to remove. I actually tried everything including chlorine on such a Butter Chicken Stain once, leaving a large white circle in the once darkly gray fabric, but the stain remained in all it’s Technicolor beauty. Black magic, I tell you.
Now, I didn’t ask about the relation though, but I just had to ask the waiter what in Old Beardy Man’s name the accompanying sauce “mojo dressing” was made of. He replied, “Eh, dunno” and went into the kitchen shouting through the still open door, “Oi! what’s this mojo thing?”. It apparently had something to do with “tomatoes and herbal mojo”. What a relief.