Defrosting the Fish From The Rivers of Bangladesh
When I was a child, we had wonderful cooks in Bangladesh. We lived in a large mansion designed much like the old Persian houses. Fish is and has always been a Bengali favourite. I miss the fresh fish we used to get in Bangladesh.
The Pabda fish was a fresh water fish bought directly from the sea. In the 1940s, the Pabda fish would be rather large. It was very popular with all the family. This fish was bought home and cooked by our wonderful cook called Bulli Didi. In those days, there wasn't any electric cookers. Clay stoves were used. Wood was used to make the fire for the stove.
The fresh fish would be cut, cleaned and washed. The fish would then be mixed with salt and tumeric. This would be left for a few minutes before cooking. She would use a Korai - which was an asian version of a frying pan. The spices were all pressed by hand. The oil would be placed in the Karai and heated up. The fish was subsequently fried lightly and taken out of the pan. The old oil would be thrown out and a little bit of new oil placed in the Korai. Black onion seeds [ Kala Jeera] would be placed into this heated new oil. Some water would be added to the dried spices [plus salt] and this mixture was added to the oil. The oil and spices were fried for a few minutes together until it is quite dry and the oil could be seen. A small amount of water is added to this mixture until this was bought to boil. The fish was placed back into the Korai. Some more water was added if required. To this, one or two green chillies. Once the gravy was slightly thicker, it was taken off the fire. Prior to this, some people tended to add Coriander leaves for flavouring. This was usually served with rice.
The Pabda fish was a fresh water fish bought directly from the sea. In the 1940s, the Pabda fish would be rather large. It was very popular with all the family. This fish was bought home and cooked by our wonderful cook called Bulli Didi. In those days, there wasn't any electric cookers. Clay stoves were used. Wood was used to make the fire for the stove.
The fresh fish would be cut, cleaned and washed. The fish would then be mixed with salt and tumeric. This would be left for a few minutes before cooking. She would use a Korai - which was an asian version of a frying pan. The spices were all pressed by hand. The oil would be placed in the Karai and heated up. The fish was subsequently fried lightly and taken out of the pan. The old oil would be thrown out and a little bit of new oil placed in the Korai. Black onion seeds [ Kala Jeera] would be placed into this heated new oil. Some water would be added to the dried spices [plus salt] and this mixture was added to the oil. The oil and spices were fried for a few minutes together until it is quite dry and the oil could be seen. A small amount of water is added to this mixture until this was bought to boil. The fish was placed back into the Korai. Some more water was added if required. To this, one or two green chillies. Once the gravy was slightly thicker, it was taken off the fire. Prior to this, some people tended to add Coriander leaves for flavouring. This was usually served with rice.
In England, Pabda fish can be found in most good Indian supermarkets or grocery shops. If you live in the UK, you can visit Bangla Station. The fish is obtained in frozen form and it is reasonably priced. For my recipe for Pabda fish, please visit http://www.anita-pal.com .
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