Aamra Fish Curry (raw Mango & Coconut Flavored Fish Curry)
Being a Chef I have always loved challenges which came to my way. I remember each and every words of my teacher who said that we hoteliers should be ready for everything because problems won’t come knocking on the door. As a chef I have always felt that we lead a strong life as because balancing professional and personal life becomes too difficult for us. For better opportunities we always have to be far away from our families, friends and loved ones.
Such were the days for me when I was in Guwahati. I use to miss my girlfriend like anything. But I knew days spent at Guwahati will be deciding my future with her. I always use to experiment my hands in something new fusing one with another. My would be father-in-law was a big foodie and he loves fish like anything as told by my girlfriend. Contrary to that I was not a big fan of fish. This made me do anything from trying fish to tasting it myself. We chef are also human being and we too have our own taste buds. But my love for her made me strong as a chef. Though we are not together anymore but my effort to impress him did not went in vain. I used it many a times after that and even got applauds from my seniors.
I fused two regions of our country during my experiments and came up with a dish. Goanese fish curry now very popular and Tok machher jhal famous in Bengali cuisine. Goan fish curry is flavored with kokum and coconut milk where as Tok machher jhal with raw mango and black cumin seeds known as kalonji. I mixed both to get Aamra fish curry.
Here I have used Catla one of the local fresh water fish flavored with raw mango and coconut.