Soaked a bunch of chick peas, and mixed up some masa and water with a little oil. Threw the peas in a pan with mustard, cumin, fenugreek, the remaining coconut milk, tomato and vindaloo paste, yellow pepper, herbs, and a lot of water and covered. While this was cooking, I rolled out a bunch of tortillas and browned them in the cast iron skillet. As with pancakes, it takes a while for the pan heat to get perfect, and the masa does much better if you can let it sit for a while to absorb the water.
So curry, with lime and Thai basil added, went on crispy thick tortillas along with a variety of chutneys (lime, mango, chile) from the fridge. Accompanied by now-marinated and thus much better slaw, and all washed down with a Marques de Cáceres Rioja rosé which for 6 bucks crushed this 21st century mélange right out of the park.
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