Trapped
Day 18:
With an alarming rate of death toll rising up; the government about to increase the lock down period throughout the country, I am still entrapped. The infected number of people have increased to 7000 in the country, and yet, the situation becomes worse.
Dusty books, bookshelves and unread books continues to comfort my distress.
I find some frozen prawns and a small amount of grated coconut and nostalgia strikes my mind. Coconut and prawns have always formed an indispensable portion of our bangal (east bengalis) kitchen. Be it some veggies cooked with mashed prawns or prawns cooked in thick mustard and coconut paste, prawns are my favourite.
The grated coconut and de veined prawns evoke some delightful memories from childhood. A bit of mustard oil, some kalonji seeds, sliced onions, green chillies, coconut and prawns come together in a bengali kadhai to form the scrumptious chingrir jhuri.
This preparation has been inspired by my thamma (paternal grandmother) and my mother has later followed the trend of cooking this simple yet delectable dish from the coasts of East Bengal.
Sitting here, far away from home, this chingrir jhuri brings back my lost days of childhood, and also makes me follow the trends practised by my mother and grandmother and maybe the generations prior to them.
Here, I present the delectable dish from my kitchen.
With an alarming rate of death toll rising up; the government about to increase the lock down period throughout the country, I am still entrapped. The infected number of people have increased to 7000 in the country, and yet, the situation becomes worse.
Dusty books, bookshelves and unread books continues to comfort my distress.
I find some frozen prawns and a small amount of grated coconut and nostalgia strikes my mind. Coconut and prawns have always formed an indispensable portion of our bangal (east bengalis) kitchen. Be it some veggies cooked with mashed prawns or prawns cooked in thick mustard and coconut paste, prawns are my favourite.
The grated coconut and de veined prawns evoke some delightful memories from childhood. A bit of mustard oil, some kalonji seeds, sliced onions, green chillies, coconut and prawns come together in a bengali kadhai to form the scrumptious chingrir jhuri.
This preparation has been inspired by my thamma (paternal grandmother) and my mother has later followed the trend of cooking this simple yet delectable dish from the coasts of East Bengal.
Sitting here, far away from home, this chingrir jhuri brings back my lost days of childhood, and also makes me follow the trends practised by my mother and grandmother and maybe the generations prior to them.
Here, I present the delectable dish from my kitchen.
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