And then...my classmates from medical school set up a virtual group, I mean, really?! These were a group of people some of whom I had not spoken to for nearly twenty years. So what was the urgency now? We all had different lives, different careers all over the world, having off-shooted from St. John's Medical College in Bangalore, India.
It took some coaxing, and I did eventually give in, and what a community we formed!
Initially we all shared the palpable sense of doom ripping through medics across continents, then there was hope, then anger at the slowness of government responses, people not respecting rules, anger at conspiracy theorists, then doom again, but underlying it all a sense of camaraderie, of sharing our roots and core values. Of course we have changed significantly from our hot-headed, university days, but like one member says 'Nobody's ever going to blame us with mediocrity'
We shared recipes, gossip, information, family photos, jokes. We met up on zoom. We discovered one of us is an accomplished yoga teacher. Batchmates contributed generously to my charity when I undertook a marathon month challenge. We discussed hobbies, kids, professional challenges and accomplishment . Some of our sisters (yes they are both Catholic nuns and friends/batchmates) took ill with Covid, we sent prayer, best wishes and cheered when they recovered. And we shared recipes. (Oh did I say that already?)
I tried the American 'hot-milk cake' which I must admit was an absolute disaster (I prefer the old style, accurate measures baking, thank you). I successfully fed my family a combination of oats and quinoa in the form of dosas (they never found out)! And last weekend I used another batchmate's fenugreek fish curry. He (or I think his lovely missus) made it in an earthen pot and used sea bream, I used my favourite pomfret. Deeelish!
So here goes:
Kerala Style Fenugreek Fish Curry
Ingredients
Fish- 1 kg (sea bream/pomfret or other white fish: filleted)
Fenugreek seeds 1/2 tsp
Curry leave 1-2 tbsp
Onions 3-4 medium (1 large) finely chopped
Green chillies 1-2
Ginger 1 inch, chopped
Garlic 5-6 cloves, minced
Tomatoes 2 medium, chopped
Tamarind (1 tbsp of concentrate) or Kodampuli (a fascinating Kerala spice which adds tanginess to any curry-3)
Ground turmeric 1/2 tsp
Chilli powder 1 tsp (ooh less, I'd say)
Paprika powder (or light Kashmiri chilli powder) 1 tsp
Coconut milk 1 cup (I used coconut milk powder and reconstituted with hot water)
Oil (coconut or other cooking oil) 2 tbsp
Salt to taste
Tempering
Mustard seeds 1/2 tsp
Red chilli flakes 1/2 tsp
Oil 1 tbsp
Curry leaves 1 tbsp
2-3 shallots peeled
Method
Heat the oil in a wide based pan and add the fenugreek seeds, brown gently, Add curry leaves.
Add the chopped onions, green chillies and ginger and garlic. Fry till golden brown.
Add tomatoes, cover and allow to soften on medium heat.
Add the turmeric powder, chili powder and paprika powder.
Add coconut milk and bring to a gentle boil. Add some water if you prefer a thinner sauce.
Carefully add the fish fillets ensuring the sauce covers them completely. Add salt to taste.
When everything to comes to a boil again, the fish should be done. Do not stir too much and avoid overcooking the fish,
Tempering
Heat the oil in a small pan, and add mustard seeds. Let them splutter. Add curry leaves, red chilli flakes and shallots. Drop this mixture into the cooked fish curry: do not mix.
Rest for a while (both the curry and you). Serve with rice, tapioca or Akki Roti (rice flour rotis). Patience goes a long way.
Enjoy the aroma, and with each mouthful feel the stress of your week melt away.
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