- A​fter Sunday mass, we retired home after a trip to the market and had lunch.

Y​ellow rice and fowl curry, all puns are part of the Sunday lunch traditions.

T​he curry maybe fowl or foul and its a variable, but the rest are standards on a Sunday and this is a tale about how things have changed.

4w ago
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R​ewind to a time many years ago. A simpler time. A time when lives were lived at a slower place. A time when families had pews in whatever place of worship they... worshipped at... My father drove us and my grandparents, to a market after the Service. These days it would probalaby be defined as a 'Wet Market' - and it was wet. We slushed through puddles of mostly water to the meat market, to buy our Sunday lunch - and if it was chicken, it was alive.

I​'ll skim over the details here, but that chicken ended up on our table for lunch. It was "processed" at home. 'Nuff said.

W​hile the Brits have their Sunday Roast, we have our Sunday Lunch.

T​odays' Sunday Lunch was Yellow Rice. Rice with Saffron, infused with Cinnamon, Cardamon, Cloves and Black Pepper-corns.

T​he spices are wrapped in a cheese cloth put into the rice while it boils. The Saffron is stirred through.

T​he spices are wrapped in a cheese cloth put into the rice while it boils. The Saffron is stirred through.

Accompanying the rice; a white potato curry

W​ith coconut milk, tomatoes, curry leaves, onion, and a few green chilies to zing things up!

W​ith coconut milk, tomatoes, curry leaves, onion, and a few green chilies to zing things up!

A​ spicy Coconut Sambol is also a must.

S​imple, yet oh-soooo-special!

S​imple, yet oh-soooo-special!

A​nd then comes the curry. Today it was Chicken. But a good Red Pork Curry, or a Black Meat or Pork Curry... It's all good.

C​hicken. With meat on the bone!

C​hicken. With meat on the bone!

T​hese days we have the option of buying from Supermarkets, our favourite cuts of Chicken and we prefer the leg and thigh pieces.

A​nd then there's the rice pullers. I've written about them before, but today we had...

A​vailable in one form or another, worldwide!

A​vailable in one form or another, worldwide!

P​opadoms! Strangely, we've never had them in India! At home, they make a regular appearance on our tables.

L​ime, dried in the sun, with lots of salt - boosted for a sambol!

L​ime, dried in the sun, with lots of salt - boosted for a sambol!

T​he Lime Pickle Sambol. A personal favourite of mine. Pickled lime, with onions, sugar, and chilli. The Best Rice Puller In The Worrrlllld!

To​days' 'Traditional lunch' was supplemented by two dishes, brought by a friend who is a pretty darn awesome cook (whom I'm trying to persuade to join FoodTribe).

A​ deceptively simple dish, that was SOOOO rich in flavours!

A​ deceptively simple dish, that was SOOOO rich in flavours!

F​resh - and I mean FRESH prawns fried with onions, curry leaves and tomatoes (optional) and steamed in their own juices with ...

F​resh Fish. Fried - with chilli flakes, salt, pepper and tamarind.

F​resh Fish. Fried - with chilli flakes, salt, pepper and tamarind.

F​ried Fish. Again, ohhhhh so fresh, and ohhhhh so delicious!

T​hings have change. Our 'wet markets' are all but gone and the idea of a family sitting down for lunch have all but died - but then the pandemic came and we are rediscovering the pleasure of having meals together. Especially on a Sunday. So Yeah! That's one plus for the global pandemic.

S​ometimes, it seems to me like a return to the old days would be a good thing. But then I realize that without the tech that gives us communities like FoodTribe, we would be a poorer planet to be on. So, as always, it comes down to finding a balance and ... isn't that what cooking is all about?

T​here IS hope for us.

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