Returning from a taxing-and-at-the-same-time-relaxing trip
to Goa, there wouldn’t have been a better recipe to resume the project with.
Why? Because the irony about this was, in spite of spending
days on the coasts of the seafood land, I didn’t get a chance to bite into a
single shrimp or a squid or a crab. I know that’s criminal! But there were
other important to-dos to take care of.
So, here’s my recompense for all those Goan fish curries and
pork sorpotels I missed – A mouth-watering Basa in Light Tomato Gravy! Courtesy: Maria.
Coming from an archetypal Maharashtrian family, I grew up
bingeing on the scarlet fish curries with a thick bed of oil reminding you of
the biggest oil spills in Gulf. And here I was cooking light gravy Basa. Thank
God, mom was not at home!
It was an easy peasy lemon squeezy recipe. (Oh! Don’t judge
me for that phrase. Someone at work used it, and ever since then it got stuck
in my head, so I’d to take it out of my system!) The ingredients were simple,
and looked ravishingly colourful on that plate. Check it out:
This recipe needed not more than 10 minutes for the preps,
but over an hour for the cooking. But let me tell you, it was totally worth it!
At least, it didn’t look like the last time’s disaster. Otherwise, sister wouldn’t
have waited for a second to criticize it. She didn’t say a word and polished
off her plate, which is a complement in itself. (You know, sometimes she could
be a miser with words. The last time I broke up, she just asked for the updates…
didn’t even bother to console her little sister. But you can’t blame her; for
my track record with heart breaks has been miserable. Any sane person would not
be bothered.)
Anyhoo! Let’s not allow heartbreaks to dampen our gastronomic
spirits. I’m waiting for mom and dad to come home and join me for dinner. I’m
sure they’d be a wee more expressive than sister dearest.
P.S: I didn’t use the white wine this time, as our little cat,
Koko, was also on the guest list. However, I’m looking forward to do it again
with wine. :)
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