Life is all about making memories. We make new memories every day but never forget old ones. When I was growing up, school days were Monday through Saturday with Saturday being a half-day. I wore my uniform every day from class 5 to 8–a blue skirt and white shirt. In high school (class 9 to 12) it was a blue-bordered, white saree with a button down shirt. I know. We looked like aliens. But the education was the only thing we cared about at that time. We had no time for anything as frivolous as makeup.
I see my niece now. She washes her face three times a day with three different cleansers, uses sunscreen and wears nail polish to school. Things were different when I was a child. We were not allowed to wear nail polish to school, and I did not have time to apply cream to my face. Believe it or not, the academic pressure was much higher than it is now. We did not have the Internet back then so I could study distraction-free 14 or 15 hours each day. My rank in the 10th standard board exam was 71 statewide (among over a million). My old school friends find it very hard to pair that Dolphia with the present one.
Every day, Dad would drop me off at school before going to the college where he taught Economics. Class started at 11 am, so I had to close my books and get into the shower by 9:45. After showering, Mom, Dad and I would sit down for a hearty lunch which usually consisted of rice, dal, vegetables and a light fish curry. Mom frequently made this fish curry recipe and would serve it 2 or 3 times a week.
The home cooked version is much different than the restaurant variety. It is a lot lighter and healthier as it is our everyday fish curry, and we don’t drown it in grease and spices the way restaurants typically do. :smirk:
In a Bengali household, fish is eaten every day of the week except Sunday. While observing major life events such as a marriage, childbirth or death, we usually have 300-400 guests to feed and serve this dish with rice, dal, fries, vegetables and meat, just to name a few. Mom would also make it when someone visited our home unannounced since it is the easiest thing for her to make. We never let anyone leave our home without eating a heavy meal. I guess this is the reason we Indians are known for our hospitality.
I do not do heavy lunches anymore. I get to work by 8 am and have a sandwich, soup or wrap for lunch. I eat a hearty dinner when I get home which is usually around 6 pm. My dinner menu includes rice, lentils, vegetables, and a fish, chicken, egg or meat recipe. Despite the many changes in my life, some things will always stay with me. 🙂
Ingredients
- 2 pounds firm-fleshed skinless, boneless fish (mahi mahi, salmon, seabass), cut into 4-inch pieces
- 2 teaspoon turmeric
- salt – to taste
- 1 medium onion, cubed
- 1 piece (1 1/2 inches) fresh ginger, thinly sliced
- 2 cloves garlic
- 3 tablespoons vegetable oil
- 2 medium potatoes, cut into 2-inch pieces
- 1 Bayleaf
- 1 whole dried red chile
- 2 teaspoons ground cumin
- 1 teaspoon red chile powder
- 1 roma tomato, finely chopped
- 1 cup warm water
- 1 teaspoon garam Masala
- 1 tablespoon yoghurt
- 1/4 cup cilantro(for garnish)
Instructions
1. In a shallow bowl or plate, line fish in one layer. Sprinkle a generous amount of salt and 1/2 teaspoon turmeric over fish. Rub well on both sides.
2. In a food processor, add onion pieces. Work the mixture until it forms a paste. Transfer to a bowl.
3. Without washing the food processor, add ginger and garlic. Work the mixture until it forms a paste. Transfer to another bowl.
4. In a non-stick pan, over medium heat, heat 1 tablespoon oil. Add potato pieces, salt and 1/2 teaspoon turmeric. Cover the pan with a lid and shallow fry for 6 to 7 minutes, or until they become a little tender. Set it aside in a plate.
5. In the same pan, over medium heat, add 1 tablespoon oil. Add fish pieces and shallow fry for 4 to 5 minutes, or until no longer opaque. Set it aside in another plate.
6. Increase heat. In the same pan, over medium-high heat, add 1 tablespoon oil. Add bay leaf and red chile. Cook it for 1 to 2 minutes, or until it starts sizzling.
7. Add onion paste and cook for 3 to 4 minutes, or until onion paste is no longer raw. Add ginger and garlic paste and cook for 2 to 3 minutes, stirring often.
8. Lower the heat to medium-low and add ground cumin, 1 teaspoon turmeric, chile powder and chopped tomato. Cook for 4 to 5 minutes, or until the tomato softens.
9. Add 1 cup warm water and potato pieces. Bring water to a boil and then lower the temperature to medium heat. Cook for 5 to 6 minutes, or until potatoes become tender. Add fish pieces.
10. Lower the temperature to the lowest setting, add yogurt and garam masala. Increase the temperature to medium and cook the curry for 4 to 5 minutes. Set it aside, garnish with cilantro and serve with rice.
Lovely. Love that fish curry and your pot Dol… so beautiful 🙂 Your clicks are amazing
Thank you Jyothi 🙂
What childhood memories ur post has evoked !!
Nothing can beat the dishes our moms cooked up, be it a day to day one or on special occasions 🙂
Is not it – Mom’s dishes are always special!! Love this fish curry recipe of her though.