Idle ruminations as I cook my Ilish Begun er Jhol this morning-
In the universe of cooking, almost dwarfing the rest of the pack, stand out, conspicuous and tall, some magical ingredients. Rare. Seasonal. Delicate.
And despite the freewheeling experimental genius in you, that aspires to give a wicked twist to every classic and use every ingredient in ways unimaginable to most, you dare not fuss with these ones. You just dont !!!
So when my eyes fell on the gorgeous 1.8 kg shimmering silver ilish my husband got from the market, I exactly knew what NOT to do.
Do as little please.
Just let the ilish be the cynosure of the dish and shine.
And so it had to be minimalistic Zen – the headiness of mustard oil, the earthiness of kalonji, the heat of green chillies and the humility of fried aubergine all perfectly contented today to exercise yogic restraint and just let the prima donna steal the thunder !!!
Ilish Begun er Jhol – Cannot be any simpler, and for heavens sake, don’t make this any more complex !!!