When my fishmonger calls me this morning to inform that he has (finally !!) managed to get fresh shol maach, needless to say, I am over the moon.
I have been pestering him to get me shol maach since the onset of winter and the wait, to be honest, has been frustrating.
It cannot be so difficult to get shol maach in winter, I have argued more than once.
Shol maach was a winter staple during my growing up years in Assam, available in abundant profusion, and visuals of ancient fishermen sitting patiently along the grey-green Kushiara river during gorgeous winter mornings, the river flirting unabashedly with streaks of the mischievous sun, with their catch of shol maach are still firmly etched in my memory.
I run through my list of what to do with this speckled beauty.
And I am not surprised that there’s a clear unrivaled winner.
Maa’s shol maach delicacy, the flavors still lingering on my taste buds, a symphony of shol maach and radish.
A run to the local vegetable shop and I return with a bundle of delectable red radish. Could not be more fresh. I am delighted.
Shol Mulo. Shol maach with radish. Flavored with cumin and coriander. Perfumed with ginger. And whole spices. Quintessentially Bengali.