Posts Tagged ‘fish

04
Mar
12

Fishing In The Arabian Sea On A Sunday Morning At Juhu Beach

It’s quite exciting to be off the sand and in the water, especially in the morning, with two fishermen telling stories about the sea, and explaining the kind of work that goes into getting the daily catch.

We requested Gajanan Mangela and his son Manohar to let us accompany them on their morning trip that would venture into water at least 20-30 feet deep, and a hundred and fifty bucks convinced them.

The father-son duo told us how fishermen monopolize the sea and the Government does nothing about it. The Government, according to the Mangelas, no longer has time to even accept bribes. They bitched some more about corrupt politicians, as do most Indians, and the boat stopped near a flag.

Every fishing team has special flags which mark their territories for the day. Flags help the fishermen know whose net is where.

Some use fishing nets that catch even the tiniest of fish, and the practice of using such nets is wrong, according to Gajanan. Netting small fish is a harmful practice; they should be allowed to grow big enough to breed. The Mangelas (and many other fisherman) throw the smaller fish that are caught in nets back into the sea.

Two of the 10 crabs that were caught in the Mangelas’ nets. I wonder what these crustaceans think of butter, garlic and pepper.

Caught making love in the shadows! These horny crabs continued their morning romp even after getting stuck in the net.

A decent catch that made the fishermen smile for a few seconds. Sharks need water that’s free of pollutants, and that’s why big sharks stay away from our seas and there are no shark attacks.

I felt this fish’s life leave as I held it. I held it for a few seconds even after I was certain it was no longer alive.

Different forms of life inhabit different shells. Not usually eaten, these creatures grow in size with the shells they dwell in.

This is what they call ‘lice of the sea’. This insect sucks the blood of fish and that’s all it ever does.

And it’s back to the shore after more than an hour of being on the boat. Sea life has greatly decreased and the number of fishermen has gone up, moans the senior Mangela, despite having caught lots of fish, shrimps, prawns and crabs. No lobsters, he complains.

But they want us to join them on the fishing expedition on Holi on their 10-horsepower boat, which is bigger than this 2hp motorboat. And it’s also the season for the dolphins to visit us, they tell us as we shake hands and thank them.

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09
Oct
11

Restaurant Review: Purepur Kolhapur

Purepur Kolhapur is a restaurant chain spreading across big cities in India, and a very good one restaurant chain it is! Serving only authentic Kolhapuri cuisine, albeit toned down because certain cities can’t handle hot spices, Purepur Kolhapur’s taats (thalis) are to die for.

The place is spic and span, and the service is terrific. Recommendations will come your way with a smile, and you’ll be spoken to in Marathi until you let them know you don’t understand the language. Then they’ll speak to you in Hindi or English, but not without a Marathi twang.

Pulao

You can get their vegetarian/mutton/chicken/fish taat at any time of the week, but on Wednesday-Friday-Sunday they’ll suggest you go for the special fish thali, and you can opt for either pomfret or surmai. The fish comes to you swimming in the curry next to a fried fish and zavla (fish/prawns sukka), and you’ll get delicious sol kadi (one of the best non-alcoholic drinks in the world) and onions dipped in dahi, accompanied by teekhla (inferior fish in thick red gravy). Always go for chappatis with fish curries; bhakris are meant to be had with the chicken and mutton taats. The pulao which comes later is good enough to have without the curry, and it is topped with cooked masaledaar onions. How’s taat!

Kharda

Kharda is smashed green chilly and chopped garlic fried very lightly. Even this is toned down; it seems Mumbai cannot take kharda the way it’s meant to be. The mutton pickle at Purepur Kolhapur is another thing people come for; they buy it by the kilo and sip on the creamy tak (buttermilk) while they wait.

On Sundays and only on Sundays, Purepur Kolhapur serves their Gavran Kombdi taat. Sure, their mutton taat is the most popular thali there, but this country chicken meal is what you must have if you find yourself at Purepur Kolhapur on a Sunday. With a rather fancy looking egg on one side, and the vatis of the tame pandhra rassa and wild tambda rassa being refilled as soon as you drink them, the desi murgha is doomed to be munched on by you. Offensive fowl, I say!

I say you should go to Purepur Kolhapur, and taat is taat.

09
Oct
10

Red Snapper At Curlie’s




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