Today it was the Another Day of the Pollock (previous 2020 Pollock here).
[What kind of movie would Pollack have made of that?]
With heightened tensions on the Indo-Chinese border I decided to make an Indo-Chinese meal. I made a paste of besan, turmeric, kashmiri chilli powder (Indian), plus potato starch and the absolutely fantastic mala spice mix from Fly by Jing, then coated the Pollock (cut into chunks) and thinly sliced potatoes in it. I eventually semi-deepfried these in a neutral oil, then dusted the product with more of the mala spice.
I made a bread to accompany, a cross between a laccha paratha and a scallion pancake. The basic technique is the same in both cases: roll out the dough very thin, spread with fat (chicken fat for scallion pancakes plus chopped sacllions, ghee for laccha), roll up the round into a thin, layered cylinder, coil the cylinder into a disk, flatten, then roll out again. I used left-over saag (from a Saturday chicken-saag dish) for the filling, and fresh pistachio oil from California for the fat. The end result was, if I may say so myself, not inedible.
A bit of a rich meal, so I cut it with finely chopped cucumber soaked a bit in rice wine vinegar and soy, then mixed with drained yogurt, coarsely ground black pepper, and a little black salt.
