I always felt that everyone definitely, should experience various life’s spicy challenges. I believe that for a tasty, meaningful and a complete life, challenges are indeed a blessing in disguise! I truly wish everyone get the courage to turn these present challenging crisis in to a greater blessing than a disappointment in life. The amazing life that I spent with my Grandmother and Brother in my village became such a challenge in my life too. Today both me and my brother are been gifted with strong and independent lives, thanks to the love and care that our grandmother gave as best as she could for both of us. The parental love and care that we lost from our parents was replaced by Grandmother’s guidance and protection through out our lives. I feel those challenges became blessings in disguise and trained us for house hold chores, gardening and cooking and cleaning and gradually trained both of us to be who we are today.
Our brother is very talented for cooking various types of meat and fish dishes. Among them are few of his own creations where only he can cook these delicious curries. Occasionally he make this very unique , spicy and sour fish curry which I feel that the dish is a signature curry of his own! Since we bought a mullet fish that day, I asked him to make his secret fish curry. Since I know that if I stay close to him in the kitchen, that I will get his sarcasm for trying to find out his secret method of making the curry, so I slowly went out to the garden to pick some Mussaenda leaves.
Mussaenda leaves(Mussanda Fondosa) always fascinates me. A white leaf sprung out of the green tree. It’s neither a flower nor a leaf of the mussaenda tree. Among some folks this is known as “Buthsarana leaves”. Actually the leaf is a delicious delicacy when batter fried, We call it Mussanda Papadam, because when they being fried, they become puffed and crispy like Papadams(papads). By the time I returned home, brother had already cooked the curry. The lunch menu became a hit with his secret fish curry, fried Mussaenda Papadams and rest of the accompaniments.
Well my friends, at lunch, my brother promised me to reveal the secret the secrets of his signature fish curry, in return for my “Blue sago”, one of his favourite. Since it was not a very complicated dish, I made him the blue sago. It was an easy step where the blue butterfly pea flowers has to be soaked in hot water, and cook the sago in that blue tinted water. To give a more tantalising rich flavour, a slice of fresh ginger, a piece of cinnamon can be added. I cut the dragon fruits that I had at home into cubes and garnished the drink with them, enhancing the shape and the taste into the drink. First I spooned some cooked blue sago into the bottom of the drink glass and squeezed a half a lime. Then the blue tinted butterfly pea flower extract becomes red, nature’s magic! and finally I named it “Blue-purple sago” since it has two colours now!
I couldn’t help smiling when my brother kept on explaining about the recipe of his signature fish curry. Then it occurred to me that it’s best to let the secret of his fish curry remain a secret and to get my brother to cook it for me with his own special touch.
Love you All!
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Brother’s “Secret fish curry” or My puffed “Mussanda papads”, which one you choose?
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乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione
Inspired by 李子柒 Liziqi and Dianxi Xiaoge
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