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Fish, fish and more fish...

posted on Monday, August 25, 2008 12:01 PM

Calcuttans have a permanent love affair with fresh water or estuarine fish and crustaceans. They know that the smaller varieties add taste to a vegetable charchari or ghonto whereas vegetables are added to larger fish to enhance flavour and add texture to the curry.

Any visit to Calcutta must include a visit to the famous fish markets of the city. Most are fascinated by the lively koi (climbing perch), the wriggling catfish family of tangra, magur, shingi and the pink-bellied Indian butter fish, the pabda. Magur and shingi are brought live from the market, ensuring freshness, and have long been considered ideal for convalescents.

Among the larger fish, rui and bhetki varieties are considered the king of fish and can weigh up to eight kilograms each. The fish is usually eaten from top to tail. The head is traditionally fried or cooked with dal or rice. The tail and bones are fried into a delectable charchari with herbs and red pumpkin.

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