Not an ounce of energy left to face another day. This after spending the last four days in an almost vacation mode. Less cooking, lesser eating, even lesser dishes.
We are vagabonds and live like nomads. Two people, with no routine to bind them. No time bound goals in everyday life. Flying or lazying on with time.
Every day is set on our time, our rules.
Every evening revolves around our plans and our menus.
Till we have guests.
Even then things go on quite leisurely.
But if the people visiting are your parents, then the whole thing becomes a different story altogether.
You have to be time bound; follow routines.
You have to follow a certain diet.
You have to have breakfasts and lunches .... the brunch word does not exist for them.
You have your evening tea at four in the after noon ... does not matter if the sun is on in full blast outside and you have had lunch just two hours earlier.
Nah ... you have to respect time.
And all the while get peppered with how indisciplined our life is.
And how acidity and numerous other ailments are waiting just around the corner .... waiting to pounce on us as soon as we touch forty.
I have bit my tongue numerous times over, obediently chewed on rotis twice a day during mealtimes, did not mention the word 'rice' even once, took in hing in every dish just as I would take salt.
And held my peace.
But no more.
Three days back, I finally broke an egg and poached it for a wonderfully filling breakfast ... even before their plane had even taxied off the runway.
I am not complaining.
Just heaving a sigh of relief at seeing a good stock of eggs, fish and chicken back in my fridge.
And at the fact that I can finally make a post too.
I make this thin, light jhol very often.
The best way to bring out the flavours of the Tyangra fish. complemented with the flavour of the fresh coriander leaves and the very unique, freshly ground black pepper powder.
This fish is great when made into a jhaal with mustard paste, but there are times when you would rather settle for a light curry to go with some steamed rice.
Especially during the summers.
And this is perfect for a light, summer lunch.
Didi had once made this for lunch, her mom in law's recipe. I had loved it then for the easy recipe ... the novice cook in me was relieved to be able to cook some fish. I love it now because it is the lightest of all jhols and has the minimum of ingredients. Helps to bring out the flavours of the fresh tyangra, that is usually not possible when it is dunked in a gravy full of masalas or even just the mustard paste.
I had made a post on this way back when I was a new blogger.
This is also one of those rare recipes where I use the tomato. I do not like adding tomatoes to recipes due to the fact that they do not add any flavour at all to the dishes .... being the hybrid variety.
Tyangra or the Tangra fish - 6 pieces , cleaned and marinated in a little turmeric powder and salt
Kalaunji (kalo jeera / nigella seeds) - 1 tsp
Fresh green chillies - 3 to 4
Onions - 2, medium sized, chopped
Tomato - 1, chopped
Salt - to taste
Oil - 2 tbsp ( I use Mustard oil )
Haldi / turmeric powder - 1 tbsp
Freshly ground black pepper powder - 1 tbsp
Fresh coriander (dhania) leaves - chopped,
How to :
Heat 1 tbsp oil in a kadahi till smoking hot.
Fry the fish well on both sides.
I fry it till crisp on the sides; you can fry it lightly too.
Remove and keep aside.
Add 1 tbsp of oil to the same kadahi and add the kalo jeere.
Add the broken green chillies.
Next add the chopped onions and fry till translucent. Do not brown them.
Add the chopped tomatoes, haldi and salt.
Fry well till the tomatoes turn into mush.
Raise heat, add enough water. Check for salt.
Lower heat, cover and let it boil for around 5 minutes.
Remove cover and add the fish.
Add the black pepper powder and the coriander leaves.
Cover and simmer for around 5 more minutes.
Makes for a perfect summer lunch. Or even dinner.