Some fish curries from kerala can be left outside for days and the flavor is supposed to improve. The curries have high heat and acidity, so it makes sense it doesn't go bad.
Cookbooks with these kinds of recipes surely exist, but I wonder if there are any recipe books that focus first on special ingredient and preparation combinations that result in safety/preservation benefits beyond just good taste.
Yeah it's something I've wondered about. Like for fish curries, adding coriander is supposed to make it so it doesn't last as long. I guess one thing is books on fermented foods that should give lots of hints on how to modify your recipes for preservation.
