Esquire (UK) - - CONTENTS -

An es­say by nov­el­ist and poet Jeet Thayil


Salmon (red)

Black fish puli, or Mal­abar tamarind Red chilli pow­der; use the less hot chilli pow­der, not pa­prika, from the In­dian store: the pow­der in your kitchen is too hot

6 or 8 curry leaves 2 green chill­ies , slit length­wise

1 tsp mus­tard seeds

1 tsp fenu­greek

1 small onion, chopped into tiny pieces Gin­ger, as above

3 cloves gar­lic, as above

1 small cup wa­ter


1. Put the fish puli in hot wa­ter and set aside.

2. Cut the salmon into medium-sized pieces, wash well, and place into salted wa­ter. 3. Fry the mus­tard seeds and fenu­greek in oil, then add all the cut in­gre­di­ents and sauté for a short while. Add the puli, wa­ter and salt (not too much wa­ter). 4. Af­ter 5mins, add the fish and cook on a low flame for 10mins. Don’t stir, just tilt the pot and swirl.

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