I joined his Far Eastern Odyssey with great enthusiasm, revelling in the food of Cambodia, Vietnam, Thailand, Malaysia, Sri Lanka, Bali and Bangladesh (how’s that for an exotic collection)
I remember seeing RickStein's 'bit' on Saturday Kitchen recently and he was in Bangladesh and he talked about fresh fishcurry and how you should ask your local curry house to make you 'mach jhol' because that's what they'd usually eat rather than the gloopy English stuff
