MACHER JHOL

Snigdha Agrawal

For a Bengal Born it all

started with "Macher Jhol"

Fried fish cooked with a medley

of vegetables, particularly 'Potol'.

Giving off aromas spreading for miles

Tickling the taste buds

of the ‘swear by macher jhol’ types

Oh! So divine.

Seasoned with 'panch phoron'

spluttering in heated mustard oil

be cautious of the burn boils

An angry ‘methi’ seed could

become your Achilles heel

bringing you down to your knees

activating the tear glands.

All-season comfort food 

Had with parboiled rice 

with green chili on the side

and a slice of 'Gandharaj' lime.

So... so... satisfying!

Rohu, Katla, pieces swimming

in a watery gravy

or thick if you like

No Bengali in his/her right mind

Will ever refuse a meal

of "macher jhol bhaath"

A staple diet that has

 Stood the test of time

Never losing its importance

in Bangla cuisine

In sickness, in good health, 

when recuperating from illness,

The doctor will advise as being

more potent than pills prescribed

So, I grew up to love "macher jhol"

and continue to relish it even as I grow old 

Though with spices more toned.

Sweet river fishes, 

Rohu, and Katla

have long known to rule

the fish market worldwide

When put in the ‘jhol’ 

I distinctly hear them chastising

‘Begun’, ‘Sheem’, ‘Aloo’, ‘Potol’

“Don’t you try usurping my presence

I arrived first, then you came 

A ‘sidy’ accompaniment

With no ‘value addition”

Jhol is quick to snap back

“Aha! my friend

with your habit of getting

stuck in throats, you will

always remain  

the bone of contention.

Let’s just call a truce and

Agree, we are mutually inclusive”.

And then marriage happened

into a 'shudha sahakari' 

household, totally vegetarian 

knowing fully well what that entailed

Complete volte-face  

On food preferences

Daal, roti, aloo, mutter gobi, 

cooked in desi ghee, 

replaced ‘macher jhol’.

Not forever though!

The better half had already been

initiated into Bengali cuisines

during his three years stint 

studying in the beautiful 

state of British Columbia

Grabbing meals on the go

A beef hamburger and coke

And lots of salmon, I was told.

In our alone home, away 

from in-laws, food never 

posed, any problem of any sort.

In our global travels over

last four decades, 

have acquired new tastes 

become food connoisseurs

digging into everything edible.

 

Wahoo from Honolulu loved best

Followed by pink slivers of sushi

And smoked salmon 

Everywhere belly ruling mind

Fish remaining the most favorite

*mach = fish

*jhol = gravy

*aloo = potato

*begun = aubergine

*sheem = flat beans

*potol = pointed gourd

*panch phoron = seasoning mixture

*gandharaj = flavoured green lime

*shudh sahakari = purely vegetarian

*Dal = lentil, roti=Indian bread, aloo mutter=potato peas curry

*gobi = cauliflower

*desi ghee = clarified butter 

*Wahoo/Salmon/Sushi = names of fishes

*Rohu/Katla = names of sweet water river fishes

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Setu, June 2022