A Food I long for

One food I wish to have I will never have now that its creator is no more.  My Mother had a delicious preparation of pearl spot fish or chromide.  I did not pay attention in those days to anything in a kitchen. But the taste of this dish always lingers.

Unfortunately,  I do not know the recipe.  That is written in my mother’s brain and taste buds.  It is known as “karimeen pollichchathu”.  The seasoning is a blend of  onion, garlic, ginger, green chilies, coconut milk, vinegar and salt.  Something else must be there too. All these are added at different stages of sauteeing in coconut oil. The mixture covers the scaled and cleaned fish and the whole thing is wrapped around by banana leaf and cooked gently in an earthenware pan. It has a mothwatering aroma.  Eating this is a hedonistic experience.  But one has to be careful in eating this because there are many bones.  We ate this with fingers to remove the bones. It goes well with rice and other Kerala vegetable dishes.

My Keralam, My Heritage

The frothy crests from the Arabian Sea ride the surging waves and lash the sandy shores to expire later in a last hiss. The sounding cataracts rush down in relentless falls, foaming and spraying the lush greenery that abounds in their environs. The rhythm of the ‘panchavaadyam’ and ‘shingaary melam” resonate in the air and syncopate with my heartbeats. The evening breeze is cooled by the fragrance of jasmines that gleam in the waning twilight. The coconut fronds sway under the haunting moon, forming a serrated canopy and the mango trees bloom into creamy pagodas with promises of delectable fruits. And I dream, “I am home”.

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