Grandmama's Fish Curry

This week, I decided to turn to my maternal grandmother's recipe diary for inspiration. I have never liked fish, except when it was her maacher jhol, aka fish curry. In our family, this dish represented togetherness, tradition, and love. Everyone would congregate in the kitchen every Sunday for a family dinner as the enticing aroma of this fish curry filled the house.

I think this is precisely why I love food. It brings us together. It brings us closer together. And it leaves lasting memories for life. Grandmama is no longer there, but I can feel her presence around me whenever I cook her fish curry. Makes me feel she is smiling at me and approves of the flavors.

Ingredients:

For the marinade:

• 500 grams of firm-fleshed fish (such as Hilsa, Bhetki, Salmon, or Cod)

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder

• Salt to taste

• 1 tablespoon mustard oil

For the curry:

• 2 tablespoons mustard oil

• 1 teaspoon nigella seeds

• 2-3 green chilies, slit lengthwise

• 1 medium-sized onion, finely chopped

• 2-3 garlic cloves, minced

• 1 teaspoon ginger paste

• 1 teaspoon cumin powder

• 1 teaspoon turmeric powder

• 1 teaspoon red chili powder (adjust to taste)

• 2 tablespoons mustard paste (prepared by grinding mustard seeds, green chilies, and water)

• 1 cup water (adjust as needed)

• Salt to taste

• Fresh coriander leaves for garnish

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Method:

1. Marinate the fish first. Salt, mustard oil, turmeric powder, and red chilli powder should all be combined in a bowl. Making sure the fish pieces are evenly coated, rub this mixture onto them. For 15 to 20 minutes, let the fish marinade.

2. Heat the mustard oil in a large, deep pan or kadhai. Green chiles and nigella seeds are added, and they are sautéed for a minute to release their perfume.

3. To the pan, add the minced garlic, ginger paste, and onion that has been chopped. The onions should be sautéed until they are golden brown and have released their fragrant aroma into the oil.

4. Reduce the heat and stir in the red chilli, turmeric, and cumin powders. To help the spices blossom and unleash their flavours, thoroughly stir them into the onion mixture.

5. Gently mix the mustard paste into the spices in the pan as you cautiously add it. Give it a minute to cook so the mustard flavour may permeate the curry base.

6. Pour the water in gradually, varying the amount to achieve the appropriate consistency. Add salt and cook the curry for a short while.

7. sure the marinated fish pieces are completely soaked in the curry before placing them in. For a period of 10 to 15 minutes, or until the fish is cooked through and flakes readily, cover the pan and cook it over low heat.

8. Transfer the curry to a serving dish gently once the fish has finished cooking. Fresh coriander leaves make a colorful garnish.

Recipes are never really about instructions. They are love letters left by our ancestors, to cherish, nurture and hold close.

I love you Grandmama.