Aar Ma(r)ch the Milky Way!
Milk is an ingredient which enhances any dish especially when it is added with love. Ruma Roy shares one such recipe in this story.
I always believed the secret of a great dish is not just the recipe but the love with which it is made. That is why I never fail to add the special ingredient called love in abundance in all my recipes. Today I share with you one such simple recipe which touches everyone’s heart in my family.
It was a Monday morning, a day which is usually busier than busy being the first day of the week. My daughter left for her work as per the schedule time. My husband was reclining on his chair reading the newspaper having no intention to venture out to fetch fish from the market. We missed out the usual Saturday evening market due to a visit to one of the relatives. Sunday was a day of relaxation hence I ended up having no stock of fish in the refrigerator.
I was almost certain that the lunch would be a simple egg curry but then Tickla the fish vendor appeared at our doorstep with a huge Aar mach (A fresh water fish also known as Seenghala) immediately switching my grumpy mood to a happy one. We bought the fish from him but then to my surprise I found I had no stock of ginger or garlic left. A request to my husband to fetch the same went in vain as he was too engrossed in the newspaper. I put on my thinking cap and decided to innovate and this is how I cooked it.
After cleaning the fish I dried it with a kitchen towel, added salt turmeric and red chili powder and kept it aside to marinate. I found the sole onion in the stock and fortunately for me it was large enough for the dish. I quickly pealed it and grated it as if someone will take it from me, but then I realized my anxiety was rather silly. I decided to relax and fetched my paaner bata and made myself one.
After having relaxed for a while it was time for me to cook the fish. I fried it first and then in the same oil I added the grated onions. In a while I could see the changes in color of the onions to translucent and added turmeric, salt and red chili. You know what unlike the French or an Italian recipe there is no specific time which I can mention to fry the onions. It is more of an experience which I rely upon. All I can say is let the raw smell go and the color change to brown. Also one more way to know this is let the oil separate and you know it is cooked.
Next I added milk yes milk the full cream version. I added around one full cup and another three fourth of a cup to the pan. Soon I saw the color change to beautiful red and white mix in what we Bengalis call as Dudhe Alte. I added the fish and simmered the flame. Once properly cooked I added some chopped coriander. Finally I finished it by pouring in lots of LOVE.
An hour later it was the moment of truth. My daughter had returned and all three of us were at the dining table. I served them the fish and this is how they reacted..
“Ah! Maa ata darun toh” (This is delicious) reacted my daughter.
My husband was speechless for a while and then joked “Bazar na gia arom khete pele r bazaar jabo na”(If such food is served without me going to the market I better stop going there)
I took my first bite and decided to share it with you my readers, after all sharing is caring.
“A recipe has no soul. You as the cook must bring soul to the recipe”
Thomas Keller
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