I had two nice pomfrets to cook last Sunday morning. What a lovely prospect for lunch. When the fish is as fresh as this, it is very easy to cook. I coated them with a paste of ginger, garlic, red chili powder, and salt. They need to sit in it for a bit; I gave it about fifteen minutes. Then, one by one they went into a non-stick pan where I’d heated a tiny bit of mustard oil. Three minutes for one side, two for the other, and it was done. Quick, and wonderful to eat after a fresh garden salad. A couple of months back I’d pickled some cherries in vinegar. That hint of sweetness in the vinegar makes a nice base for the salad dressing. We rounded off the meal with a sitafal (Annona squamosa).
I can never make fish without remembering this panel by Bill Watterson.
Sharad follows varsha. Sharad is often translated as autumn, but this is incorrect. It is still astronomical summer in the northern hemisphere at this time, the sun has yet to cross the equator on its southward trend. This is what the British called Indian summer. It is an uncomfortable time, since the monsoon has left the air full of moisture, and the weather warms up again. At this time the weather in the Himalayas is turbulent, there are dramatic cloudbursts and floods, and passes are closed. But also this is a time when nature reawakens in the plains, with warmth and water in plenty. On the coast the monsoon storms have passed, the time of the spawning of sea life is over, and traditional fishermen take their nets out to sea in newly painted boats. The featured photo was taken in Goa.
On land, I would scour the countryside in this season with my camera for wildflowers and insects. This photo of a chocolate pansy butterfly (Junonia iphita) was taken in the comfort of a garden. Even here photographing insects involved keeping a steady hand on the camera if a mosquito bit it just as you were about to release the shutter. When you look around you, it is clear that sharad is not autumn. Nature is bursting into renewed life. The fruits of this season are specially sweet and flavourful, the late medieval imports of chikoo (Manilkara zapota, also called sapodilla, or sapota), sitaphal (Annona squamosa, known elsewhere as sugar apple), and Cape gooseberry (Physalis peruviana, which has no local name although it is so widespread). I love these fruits just by themselves, or in jams and ice creams, or in rum based drinks.
But most of all, this is the season of festivals. It starts with the Ganapati festival, and culminates with the Navaratri, or Durga puja. There is an almost continuous stream of festivals from Ganapati to Christmas. It is a part of the year when your resolve is badly needed. The weather is uncomfortable, and you are tempted to forgo the daily exercise that had almost come to a halt in varsha. And now there’s the tempting food, from the wonderful fresh catch of pomfret (Bramidae, also called pamplet or paplet) to the special sweets of the many festivals. Everything conspires to force you to put on weight. It’s the season to be careful.