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.
The Family has reached another of those troughs that living in lockdown presents. Fortunately, this time we are not experiencing it together. So I tried my best to help out in the kitchen. Since I no longer have the patience to read a recipe and follow it properly, I have to improvise. Fortunately, the pasta was easy. We had a jar of tomato sauce in our makeshift larder. When I opened it, the smell of herbs which floated out told me that it was better than my expectations. That made a twenty minute recipe. It takes ten minutes to boil enough water for the pasta. I chopped up some salami into little bits, and dunked it into the sauce. The Family made a fresh garden salad with a mint and lime dressing. She has started to char the capsicum before adding it to the salad. It brings out the flavour better. After the water boiled I added the fusilli. It takes about four minutes to make it to our taste. The rest is straightforward: drain, add the sauce and serve hot.
The water from boiling the pasta is something we could have reserved for a soup. Since it already has some dissolved wheat solids, it adds body. I must remember to save it the next time around.
The other part of a quick lunch is the fish. We had an absolutely fresh pomfret: firm to the touch, clear eyes, and (lucky us) full of roe. Apollo Bunder and Old Woman’s Island (separate until the early 19th century, when Colaba causeway was built to join then) were supposed to yield the best catch in the 18th century. Both names were anglicized; Apollo Bunder was a distortion of Palva bunder (Palva is the Koli word for the Bengali favourite Ilish) and Old Woman’s Island was a mishearing of Al Omani, after the deep sea Arab boats which docked there to take on fish. Unfortunately, today’s fishermen have to go much further to bring back our catch.
Such a fresh fish required very little preparation. I rubbed it with haldi and rock salt and left it for abput fifteen minutes. Then I heated a tiny bit of oil in a pan, just enough that the fish does not stick, and heated the fish for three minutes on one side, two on the other. The sweet pomfret requires nothing more. The roe was also perfectly done.