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Almost-Poetry

Cooking Bengali-style Fish

Mix one teaspoon of ground turmeric,
and one teaspoon of salt,
together in a small bowl.
Spoon the turmeric and salt mixture over approximately two and a half pounds of skinned and sliced cod fillet.

Heat six tablespoons of corn oil in a skillet.
Add the fish and cook until pale yellow.
Remove the fish with a slotted spoon and reserve.

Place four fresh green chilies,
one teaspoon of finely chopped fresh gingerroot,
one crushed garlic clove,
two finely chopped onions,
two finely chopped tomatoes,
six tablespoons of mustard oil in a mortar,
and, using a pestle, grind to form a paste.
Alternatively, process the ingredients in a food processor.

Transfer the spice paste to a skillet and dry-fry until golden brown.

Remove the skillet from the heat and gently place the fish pieces into the paste without breaking the fish up.

Return the skillet to the heat,
then add one and three-quarter cups of water,
and cook the fish,
uncovered,
over a medium heat,
for fifteen to twenty minutes.

Garnish with chopped cilantro and serve with Naan Bread.

Serves four. 		don't look now but . . .

John Dalston
Cooking Bengali-style Fish, 2007
words in cyberspace
This almost-poem is mostly informative; we don't think of this kind of stuff as art, it wasn't really meant to be art, and it has little artistic significance. However, it describes how to make a tasty meal. You might like it, and consider the meal itself to be almost-art as well. [AAR-5, AAR-6, AAR-7, AAR-8]

 

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subpart

unfinished

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natural

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functional

attempt

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