When I sit amidst piles of books, labels, and brown paper, with three pairs of clumsy hands helping...and I feel like shouting....’let me be...I can do this faster without you kids hindering me!’....I remember yet another scene two decades back...when it was you doing this, and I was the eager beaver trying to help...I never heard a word of complaint from your lips...you helped me...then, and now...
I feel a sense of déjà vu.... Every day as I tie my daughter’s hair ...when I dust their feet before putting their socks on (remember?)...playing board games like scrabble and caroms...I remember you eating my first culinary efforts valiantly...no criticism...only encouragement and praise...I remember the gentle nudging and quiet little talks we had when you felt I was not ladylike enough..I could go on and on...but I don’t want to bore anyone...So let me try and shrink a lifetime’s worth of love into 2-3 lines...and stop...
I feel a sense of déjà vu.... Every day as I tie my daughter’s hair ...when I dust their feet before putting their socks on (remember?)...playing board games like scrabble and caroms...I remember you eating my first culinary efforts valiantly...no criticism...only encouragement and praise...I remember the gentle nudging and quiet little talks we had when you felt I was not ladylike enough..I could go on and on...but I don’t want to bore anyone...So let me try and shrink a lifetime’s worth of love into 2-3 lines...and stop...I’m travelling down the same road you trod before...I pray to God every single day that I do so with as much grace, patience, optimism, and wisdom as you did...Love you, mom!
Umma’s Traditional Fish Curry a.k.a. Puliyaanam
1. Seer fish 250 gms
2. Dry red chillies 5-7
3. Button onions 12-15
4. Curry leaves 5-6
5. Fenugreek seeds a tsp
6. Turmeric powder a tsp
7. Chilly powder 3-4 tbsp
8. Ginger (crushed) 1”piece
9. Peppercorns 3-4
10. Salt 1-2 tsp
11. Tamarind paste a tbsp
12. Tomato chopped 1 small
13. Coconut oil 4-5 tbsp
Method:
1) Heat 2 tbsp of the oil in a pan (preferably a clay vessel) Add all ingredients except tamarind paste, tomato and the fish. (ingredients numbered from 2 to 9).
2) Sauté well on a low flame for 2 minutes.
3) Add tamarind paste to this, and grind to a thick paste.
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| ground red chilli paste |
4)Heat the balance coconut oil in the same pan, splutter ½ tsp fenugreek seeds and 5-6 curry leaves.
5) Add the paste and sauté for a minute till it loses its raw smell.
6) Add tomato pieces, and fish, stir, and let cook for 5 minutes.
7) Serve hot or cold.
Some notes:
Fish can be anything, small or big, they will all go well with this masala...
Tamarind paste means dried tamarinds which have been soaked in water for 2 minutes... (you will need about 2-3 tamarinds soaked in ½ cup water for the above recipe)
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| tamarind paste |
The above recipe when finished, has a thick, pasty consistency, which is the way they make it in my hometown, Kollam...for those who want their fish curry to be a little less thick, just add ½ cup of water …but remember to adjust your salt and chillipowder accordingly..
This curry keeps well for 3-4 days in a clay pot, without any refrigeration whatsoever…the taste keeps getting better each day! But do add a big dollop of coconut oil on top if you are planning to keep it out.
