My mother’s ilish curry — she buys the fish from the morning haat near Baguiati, where the seller still uses an old brass scale. For me, the trick is not to stir the mustard paste too hard, or it turns bitter. My father says it was always done that way, and when I tried his method the first time alone, the smoke alarm went off. Still, we ate it with steamed rice in the evening, and for a few minutes all the repair bills felt far away.
#cooking
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