Fingers in symphony

Disclaimer: I despise cooking. I hate the many layers of preparation required to make any food palatable. It does have something to do with my intense fear of fire, or maybe the fear is deeper than just my skin.

For as long as I remember, I have mostly seen women in the kitchen, some in there by choice, some by compulsion and there was always something that I found odd in that. The food was always as per the taste and palate of the men around me. The rebel in me had decided to not learn cooking, as a protest, on behalf of other women.

Then I grew up and joined the development sector where my work involved traversing some of the most undeserved areas of the country, where I witnessed more of such inequitable culinary practices. Women cooking all day, eating last, eating leftovers, and the rebel in me persisted.

Which is not to say that I never cooked, I did, I looked at it as a life skill, something you do as an end resort, when either your house help was on leave or when it was the month end and you had no money to order in. ( This is also the reason I became addicted to food delivery apps).

So, anyway, all of this continued till I turned 30. So, I woke up one day with an intense urge to have my mom’s hevanely mutton curry.

I had two options, either it to make it myself or end up travelling some 1200 odd kms to Kolkata to have it mommade.

I did neither. You can’t just go from cooking basic rice and lentils to a recipe that requires several years to master.

So, like a disgruntled lover, pining for her beloved who remained forbidden, I ordered a restaurant version of the same, I couldn’t eat it, and to the bin it went.

But that day was the start of a cooking revolution for me.

I would call my mom, and she would narrate a recipe she knew best, because of how photographic my memory is, she would also have to send me voice notes with detailed instructions which I would initially follow to the T. With time, I started adding my own variations to them which sometimes turned out well, sometimes required immediate binning.

But the Viva La revolution had begun and the following is the offspring of one such experiment.

Here goes:

How to make a Mommy approved Mutton Curry:

Get mutton, wash mutton,

Marinade mutton with a pinch of clear butter, some curd/yogurt, and salt ( I also add just a speck of lemon juice and a pinch of sugar) and set aside in an instagrammable container for minimum 6-7 hours, ideal is marinating overnight.

Meanwhile, do whatever the heck you want to, cos why not.

Once marinated, start with the cooking bit.

Chop! Chop! Chop Onions, ginger, garlic, tomatoes( not a fan), potatoes &green chillies.

You can either make a paste of the ginger, garlic and/chillies using a mixer/grinder or hand crush using a mortar and pestle. Alternatively, just get a packaged one.

While adding potatoes to mutton curries is a staple for us, you can exclude it too ( I won’t roll my eyes I promise).

But do fry the potatoes separately for maximum efforts and best results.

Heat a thick bottomed pan ( it’s the deal, trust me)

Heat some Clarified butter(Ghee)/oil of your choice. Gold standard for us Bengalis is Mustard Oil( Mom’s recipe uses it, I use Ghee)

Throw in Paanch Phoron-comprises of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. Let them simmer and bicker. When they make a lot of noise, it’s time to throw in the onions. Once the onions are caramelized, you can add the self made/ store bought ginger-garlic paste. Throw in the chillies and tomatoes. Cook for the duration of a song of your choice.

Now, add spices- I throw in a little bit of everything- a sorgy is what I call it- turmeric and garam masala and red chilli powder. Some coriander powder too.

Time for the bride to make an entry- add the mutton marinade now.

Listen to a longish song ( Any old song would do). I listen to Bengali songs, the ones that make your stomach yearn.

Continue to cook the mutton and check if the mutton is releasing oil, add the potatoes now.

Cook some more.

Now, heat some water ( enough to drown the mutton in it). Add some mutton masala powder to it, some salt and add to a pressure cooker.

Add the mutton to it and cook for 3-4 whistles.

Turn off the gas, thank your stars. Taste and add salt as required.

Let it cool, to the tune of your stomach’s grumble.

Serve with white rice. We use Gobindobhog rice.

Enjoy!!!