The humble katla goes for a facelift this morning.
Neither the ubiquitous coriander powder scented jhol nor the piquant mustard paste laced wicked jhal that catches my fancy, I whip up a delectable doi maach, pair the fish with yoghurt perfumed with green cardamom, cinnamon and cloves. Spiked with mean green chillies and the earthy warmth of ginger. And a throw of plump raisins for just that hedonistic decadence.
Doi Maach. Quintessentially Bengali.
Food heaven !!!