Last Sunday’s visit to the fish market saw us buying a nice variety of fish, most of which are my favourites – kane (lady fish), kube (clams/cockles), bangde (mackerels), tharle (sardines), pamplet (pomfrets), sungta (prawns – which I have just started to eat in small portions). We are literally having a seafood fest and gorging on so many dishes day after day much to the displeasure of our son.
A couple of days ago I made the traditional jeere miri curry which has always been my favourite. Unfortunately the weather outside was playing havoc with my camera and I couldn’t get too many shots – so posting what the best that I could grab within a few seconds and so the colour of the curry doesn’t look perfect. Since I had left the fish whole (which I later realised I shouldn’t have), I struggled to ‘boshi’ it, cuz the kane demanded more space than I could give it! Finally I dished out the slimmest of the lot.
The addition of the pathrade fry is not typical of me as I generally don’t like to crowd my plate with too many things but to lure the son into eating some fish curry I decided to fry up the pathrade I had prepared last week. Don’t ask me where I got the colocasia leaves from, I made these with palak which is a great substitute when you are craving for pathrade! So what’s stopping you now? Go make some!
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Do check the complete Boshi series here
4. White Rice – No Recipe