.jpg)
.jpg)
About Fish curries
Few
days back some of my friends from Patna arrived in Ranchi on some assignment.
So it was pure courtesy that I invited them on lunch one day. In the mean time
I talked to my wife who is a great culinary expert and requested her to prepare
fish curry with rusting tinge. At first she showed reluctance but by pampering
her that most of my friends know about expertise and they always praised your
skill. And after few sugar coated words she smiled and relented and ordered
(not requested) me to fetch the listed ingredients.
Fish curry is a very delicious and staple diet all over
world. There are many types of fishes mostly Rehu, Katla, Tangra and Singhi
(not fresh water) are available in this region and are prepared with the help of locally made spices which are available in abundant. Most delicious fishes relished in
this region are Rehu, Katla,Tengra and locally caught fish Garai, Telapia which are prepared
after neatly washed, cleaned and sharply cut into pieces with the help of spices with rustic aroma of onion, tomatoes,
garlic, ginger paste and with mustard seeds and herbs after marinated them for
½ hours then fried into hot and shallow
edible oil ( not deeply) and after that put them into pre prepared curry which
is ready with the help of ginger garlic paste mixed with turmeric, chili,
coriander powders and with locale herbs. It is prepared in very spicy way and
slight tinge of sour added, for that lemon juice or tamarind juice is mixed.
Once I was in Kerala there I found fish curries are served with every meal with
tinge of sour for that they use tamarind mix to make the fish curry a special
taste in every meal. Just its color is very luring and enticing.
It is a must
dish for non vegetarian or our Bengali brethren not only for taste but also for
health reasons. As it is said that a Kerala chef named M J Gomez first invented
it in Singapore. Fish curry is believed to be originated from India where
plentiful fishes and curries spices are available. And later it’s spread over
all over Asia and Europe and become a favorite dish of British cuisine. If you
go to Bihar you will find mutton curry shops named Champaran mutton which are prepared
in very ethnic way in earthen pot and coocked with the help of charcoal and it
is very popular and mouth watering spicy dish is the most favorite platter among
the denizens. Champaran mutton also spreading its wings in Jharkhand state too
and people are queuing for it.
In this way if any one goes to Patna, there one can find
Daniyawan fish curry joint on Gola road near Danapur. Where live fishes of
different verities are kept in ponds and in huge tanks. The customers select
their choice, in the mean time the customer are served with starters the fish
curry prepared and served with boiled hot rice or with roti as they like. Daniyawan
is a place about 35 Kms from Patna. This Daniyawan fish joint is also spreading
its wings slowly and fetching the attention of locale folks in this region too.
About twenty years back I had gone to Digha a small hamlet on sea beach about
three hr drives from Kolkata. Where I found a fish whole sale market where
fishes of different varieties such as Tiger Prawan, Bhetki, and of other
different varieties are caught by fishermen into the sea with the help of
trawlers, who brought tons of fishes and just poured them at the beach making
fishes mountains. And in the evening tourists gather on the beaches and relished
fried and curry fishes of different varieties. In this way once I was in
Australia where I found most favorite platter called Fish and Chips people in abundant relish it. The fish curry also
sending me into down memory lane, that when I was a kid I use to catch fishes
during rainy reason by hand or with the help of anglers with my younger brother
and friends during village sojourn in childhood, there I use to catch fishes into
the muddy ponds and rivulets and enjoying the childhood days which will never
be come again.
Text and Photo by— Ashok
Karan.
Please like and share.
Thanks
ashokkaran.blogspot.com
Leave a Reply