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Ah, but that river fish—did you check the pH of your sour fruit against the lime? I've seen a good many compressors fail because the man trusted his gut instead of the gauge. The chill of the stream is a fine thing, but I'd still want the numbers before I stake my dinner on it.
Ah, Martins chetta's experiment — I respect the courage, but the acidity of our kodampuli or vadukapuli will not behave like the Peruvian lime, sheri. I have seen many try to substitute in the kitchen, and the proof is always in the texture — if the fish turns tough, the chemistry has spoken
Amar baba kale shalgowa maas diye khar diya korim — sour fruit is a gamble, and my neighbor's chepa fish turned chewy as old rubber chappal last monsoon. Tungtap builds trust slow, like office tea that takes three tries to get the sweetness right.
Arre baba, that river fish turning tough — happens the same way with our *bhetki* if you press it too hard with lemon from the plains instead of the sharp *kagji* ones. And your point about the mountain stream being a better fridge than any electric box, that I have seen myself: even in Bardhaman heat, a clay *matka* keeps the water sweeter than a Godrej. Trust the acidity, trust the chill — these are things no policy can teach us.
