When her epicure guest developed an upset stomach, Bani Sarmah cures him with an age old traditional Assamese recipe raw turmeric and fish curry
Decorative lights and illuminants lit up the extravagant Borgohain family mansion. It was the 80th birthday banquet of Parag Borgohain, the head of the family. His entire family and friends gathered on this special day to wish him. After the cake cutting ceremony what followed can be called a royal feast with a full 78 course dinner layout.
We were joined by Rangan Chakraborty, our guest from Delhi for the invitation. He was reluctant to go initially, but when he heard about the feast, he was more than excited to join. Knowing Rangan’s childish nature, I warned him to control the amount of intakes, but as feared his lost all restraints as soon as he saw the menu.
What followed the next day is, various decimals of Uhh!! Ahh! Ouch!! along with unceasing visits to the lavatory. I was worried for him, we called our family doctor who prescribed some medicines and also suggested me to feed him my famous kesa halodi mas (fish with raw turmeric).
Raw turmeric has been used in the traditional Assamese kitchen for thousands of years as both a spice and medicinal herb. This spice may be the most effective nutritional supplement in existence. I remember reading somewhere that many high-quality studies show that turmeric has major benefits for your body and brain. Many of these benefits come from its main active ingredient, curcumin which is the main active ingredient in turmeric. It has powerful anti-inflammatory effects and is a very strong antioxidant.
So I went preparing for lunch. I took out the fish and marinated it with salt and turmeric. In the mean time I asked Maloti my helping hand to grind an onion with half inch ginger and 6 cloves of garlic. I always prefer to grind my masala mix in the traditional grinder instead of the mixi, trust the dish tastes much better that way. I also asked Maloti o grind 2 inches of raw turmeric and extract the juice.
Soon all the mise en place was done and it was time for me to cook. First I fried the fish and kept it aside. I added the onion ginger and garlic paste in the same pan and after some time added the turmeric juice and cooked it further. I added the fish and the slit green chili and my dish was done.
When I served lunch to Rangan he was in serious distress, but food always picks his attention. He ate it and I must say he ate well. Now was the moment of truth. Will my recipe improve Rangan’s condition?
Well you know what my doctor was absolutely correct in just half an hour Rangan’s condition improved and came in to me and asked “Auntie, how did you make the dish, I feel completely cured now, please share the recipe, will you?”
So I shared….
Raw Turmeric and Fish (for 4 -5 person)
Turmeric- 2 Inches
Ginger – Half Inch
Garlic – 5-6 cloves
Onion – 1 large
Salt – to taste
Chili – 3
Fish – 5-6 Pcs.
Grind the turmeric and take out the juice .
Grind the ginger, garlic and onion together.
Marinate the fish with salt and turmeric.
Heat mustard oil in a pan and fry the fish, once done take out the fish and keep aside.
In the same oil add the onion ginger and garlic paste and add the turmeric paste after some time.
Add salt to taste.
Add slit green chili. Serve hot with rice.
কেঁচা হালধীৰ লগত মাছ
৪ – ৫ জনৰ কাৰনে
হালধী – ২ ইঞ্চি
আদা – আধা ইঞ্চি
নহৰু – ৫-৬ ফোটা
পিয়াজ – ১ টা (ডাঙৰ)
নিমখ – আন্দাজমতে
জলকিয়া – ৩ টা
মাছ – ৫-৬ টুকুৰা
হালধী খিনি পিছি ৰসখিনি চেকী লব |
আদা, নহৰু আৰু পিয়াজ খিনিও পেস্ট বনাই লব |
মাছখিনি নিমখ আৰু হালধিৰে মেৰিনেট কৰক, এখন কেৰাহীত সৰিয়হ তেল ভালকৈ গৰম কৰি মাছখিনি ভাজি লব |
তাৰ পিছত সেই তেলখিনিতে আদা, নহৰু আৰু পিয়াজৰ পেস্ট খিনি দি অলপ ভাজি লৈ তাত হালধীৰ ৰসখিনি দিব |
সোৱাদ অনুসৰি নিমখ আৰু জলকিয়া ফালি দিব |
আৰু ইয়াক পৰিৱেশন কৰিবলৈ সাজু কৰক |
(এই ব্যাঞ্জনখন পেটৰ বাবে উপকাৰী)
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Apart from her interest in reading biographies of famous personalities, Bani Sarmah is also passionate in trying out traditional recipes from Assam. She loves gardening and keeps herself busy with home decor and sewing as well. Exploring her passion for cooking she has decided to share her culinary secrets with the world.