|Home | Issues | The Daily Star Home | Volume 7, Issue 20, Tuesday, May 15, 2012|
By shawkat osman
For long, it had been the tradition of urban Bangladeshis to offer their guests only Moghul food, such as meat-korma, meat-rezala, and biryanis. Fish, was never served cooked in the Bengali way in any formal function. Luckily, this is changing, and the deshi hostess known for her hospitality, is more than happy to serve her guests with mach-bhat. So much so, that deshi homemakers these days, fall over each other to serve as many items as the dining table will hold.
A special mention about the cut of fishes in Bangladesh. Though most cuts are "DARNE", other cuts are also practiced.
1. Slit the neck of the fish.
The landmass between north-eastern Bangladesh and northern Thailand, where many more related species grow wild), is the hub of lebu's (citrus) origin. Out of the more than 2000 varieties of lemon/lime, there are more than 20 varieties commercially grown in the north-eastern region of Sylhet. One such lemon: Adajamir (Citron medica) may be the progenitor species of modern lemons and limes. The peel is very thick, and has an edible 'albedo' tissue (the white, spongy portion of the peel around pulp), which is used in cooking.
Use of lemon rind as food is prevalent only in Sylhet, where another lemon: Shatkora (rind: 2.5 cm thick) is used in meat preparation. The name Adajmair comes from the original Munda (autochthonous languages of eastern India) word 'Jamir' for lemon, adopted into Sanskrit as 'jomvhiro'. The Bengali name for the largest lemon fruit Pummelo: 'Jambura' (C. grandis. or C. maxima), comes from the same source. Pummelo is called 'batabi-lebu' in West Bengal, after the English tradition, who named it as Batavia Lemon, as the Westerners first witnessed it in Batavia, Java.
The European word 'lemon' originate from Arabic limun, ensuing from an Indo-European root: 'lent' (Latin lentus: flexible), derived from the Sanskrit term: 'lata' (creeping plant). Lemon trees are creeps with sharp thorns.
Stir in the following: garlic + turmeric + red chilli + salt + 2 tbsp water. Saute the spice stirring vigorously until it releases its flavour.
Chuck in the 'aadajamir', pour in ½ cup water; and bring it to a boil. Slide in: fishes + green chilli. Cook for 5 minute/done. Sprinkle with cilantro and fold to mingle, serve immediately.
Photo By Rukhsara Osman
Quick fix with a delicious mix
Colour your celebration
A skin to sin for
Exhale without fail
Let there be bubbles
Beat the heat
An evening with your sweet tea
By Osama Rahman
* Prices of the products may vary according to market conditions. All products featured are available at general superstores and Gulshan 2 market.
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