Just a few excellent, exhilarating ingredients – condensed into a cohesion, could make an exuberant, ecstatic, fantastic dish; one worthy of worshiping.
It is easy to achieve and summon such absurdly beautiful brightness, if the method is properly executed, spices carefully and lovingly cooked.
This is a velvety light, love-driven, decadent, and turmeric-chili-salt-pepper covered enchanting endeavor, best served on a scoop of steamed rice in a torrent rainy evening.
When whispering rainy days spill beauty like crystal confetti, people of beautiful Bangladesh dance tippy-toes between raindrops. To catch fish from seven hundred shimmering, sparkling, rigorous rivers. To pan-fry fish; tender, gently spiced, gorgeously rich timeless taste.
Baking a cake could be sagacious rocket science. But pan-frying fish is as charming of a chore as giving a hidden, unnamed river a name.
3 Fish fillets/cutlets (about 1 inch thick). Skin on or off
A pinch of salt, coarsely freshly ground black pepper, red chili powder, turmeric powder
2 tbsp vegetable oil or olive oil for shallow frying
Bring the fish to room temperature 10 minutes before cooking.
Season the fish with above mentioned spices.
Warm a large fry pan or skillet with oil over medium heat. Raise the heat to medium-high. Place the fish in the pan. Cook until golden brown on 1 side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch and the skin is crisp if desired, about 3 minutes more.
The skin can be served or removed easily.
Lost in the lofty taste, your heart and senses will end up being wrapped and covered with color, charisma….lifting you high like a Hummingbird, out the horizon, across a sunshiny river, deep into the pearly pebbles far down in the river’s bosom.