I follow up my tel pona recipe with another quintessential Bengali favorite – Parshe Jhal – parshe (or mullet) cooked whole in a hot mustard sauce.
I remember those carefree childhood days, returning from school on a sultry April afternoon, grey clouds above, the dark river ahead, an ominous lull in the air, the world almost waiting with bated breath for the kal boisakhi (the afternoon storm) to arrive. And I sitting in our verandah, the lazy fan whirring, relishing my post-school meal of dal and parshe jhal with steamed rice.
Those were the days.
And if you do love your parshe as much as I do, my doi mouri parshe is yet another must-try, guaranteed to transport you to food heaven !!!