I have vivid memory of my mom making fish curry.I think i can still sense the pungent, spicy aroma which lingers long after it has been cooked(and for many that leaves the bad taste but for us,it didn’t).I called it ‘Bihari’ after the name of the state,i grew up (which later divided and my family no longer lives there) Growing up,we ate fish frequently with rice.It didn’t held the special status as ‘chicken or mutton’.My dad will get the freshest,live, local fish from the market and he himself will clean it at home.It will be simply chopped to pieces,not fillet like here,so getting bones was very common and we didn’t think too much about it. I remember it almost always cooked in spicy mustard gravy, served with plain white rice and tomato-cucumber-onion salad drizzled with lemon juice.We sat on the floor,on ‘dari'(Indian rug)/’chatai(indian mat) as a family with our ‘thali’ in front of us,eating with our hands. No forks and spoons.To some it may sound very primitive and what not but...Read More
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