Five hours to ecstasy
June 11, 2010
5 pm
October 27, 2007.
It’s a Saturday evening, devoid of the partygoer’s fever, for a lonely me.
Stiff bored in the flat, i decide to trawl the entrails of Rohini, a leafy colony in the northern tip of Delhi.
New to the city, I am surprised at everything. From the countless malls to the bakery shops at every corner, from four eateries named Punjabi Rasoi in a 200-metre stretch to thelawallahs hawking warm cookies, which i was later told, are called naankhatais.
I lazily soak in the experience while keeping a sharp eye on what all Bengalis invariably look for in a new place: a fishmonger.
So far — i have shifted to the flat three weeks ago — the search for the angel with a big handi of fish, the rusty weighing scales and a carving knife has not met with success.
6 pm
I walk up to a vegetable seller while debating within about the weekend bhaji that will mitigate the kaali dal-paneer routine. Absentmindedly, i nearly stumble upon a stationary bicycle.
And all heaven breaks lose.
For, nestled like a dream on the carrier of the cycle is a pot i know for ages. In a slow-motion whirl, i turn to the man holding the cycle and call him. No word comes out of my mouth.
I point to the pot. The sound of the splash of water in it sets my blood on fire.
Dumb with pleasurable shock, i point to the handi again.
The man — my angel — pulls out a fish in a flash and drops it inside again.
I peer into the pot in a daze.
7 pm
My kitchen is in a mess, the bloody arena to a near-gladiatorial battle: a knight in a cooking apron versus two slippery, slippery opponents. The moment i attack the mrigels — all of 800 gm each and thankfully frozen to death in my freezer — they slip out of my knife’s range and dive into the kitchen sink. Scaling them is, it appears, out of question.
I break into sweat, which, not very appealingly, stinks of fish!
The carps have got better of me.
I retreat from the kitchen.
8 pm
I call up my mother in Kolkata and tell her everything. She laughs out loud and says how a one-rupee coin can do what no knife can.
I cake my hand in salt, grasp a fish and use the coin against the grain. And bingo, the scales fly in all direction! I cheer lustily and bring out a bottle of Fosters from the fridge.
Cleaning the entrails and carving out the pieces appear easier than what i had thought. A quick wash and generous dabs of salt and turmeric later, the fish lie in a bowl, seasoned and ready to be fried.
Round Two goes to me.
9 pm
“It’s been more than a month that I tasted the meat of fish,” I say.
“That’s not surprising. India’s capital is not the place to be for fish lovers,” I reply.
“The fish fries they serve you in restaurants here are made from surmai, a fish that we don’t think highly of elsewhere,” I make a point.
“What else can beat the taste of a crisply fried carp?” I wonder, biting a chunk of a fried piece.
“Nothing,” I nod, “except for hilsa and prawns”.
The soliloquy keeps me busy till six pieces and two bottles of beer are polished off.
10 pm
At dinner, I serve myself steaming rice, flick a spoon of ghee into it and gently place two large fillets of fish on the plate.
The first mouthful, and rice, ghee and fish melt into each other. Bliss…
While you were struggling with these opponents, I was serving Shorshe Tilapia to guests at home in Kolkata. I remember you calling up. What an evening right? But, I guess it’s that day’s experience that makes you enjoy the process of dressing the fish so much now 🙂 Great learning experience 🙂
Thank you for your encouraging comment.
That was the first day ever i dressed a fish.
And, suddenly i realise i haven’t cooked fish for a long time.
This weekend, then 🙂
Mr D, Aargh my room is stinking of fish after reading your post:D I ac hear them slithering about you have made them come alive! I think have heard about this fish adventure of yours and that was I think before Mrs D happened:) Boy your sizzling write-up is like that fish getting deep fried and choking this fish-haters nostrils:P
Mr A. Right you are. This was before Mrs D happened. So, now that both Mr & Mrs D are proficient in dressing the fish and cooking it, too, would you care to try a fishy delicacy or two at our humble abode soon? 🙂 Naki shei chagol curry? 😀
@Abhi: Thanks for your compliment, mate.
Feels nice to know i could torment you to such as an extent!
🙂
Your post reminds me of all that I miss from back home. And while I shudder to step into a kitchen (except to taste the broth and comment on it), there is a lesson to be learnt in how to de-scale fish. Hope this info helps me whenever I take the plunge to give cooking a try 🙂
@Alcazar: Come any day for lunch if you miss home.
And invite me over to your place the day you decide to de-scale a fish and throw it into oil 🙂