The Power of Childhood Experiences - Fish Vada

Childhood memories are powerful. I grew up hearing about my parents' childhood. But it is now only as an adult that I realize the importance of these stories. I would love to share experiences I had as a child with Poet and Flower. Some I can, but others simply cannot. I, too, do not live where I grew up and have forged a new path far from home.

I grew up going to Edison almost every weekend. Edison, New Jersey, is like little India. At least as I remember it. Edison to us meant a several block area filled with Indian grocery stores, jewelry shops, and sari stores. My mother went often, and everyone knew her. Each store was small and intimate. She would walk into the jewelry store and would be instantly greeted and start chatting. The jewelry store would be lined with glass cases filled with gold jewelry. If you didn't find what you are looking for, they would bring out trays and trays of other choices. She would carefully look each piece over and pick one for a birthday or anniversary, slowly amassing a sizeable jewelry collection.

Because my parents knew Edison so well, they would often bring family and friends. They knew just where to go for each specific item. When I met G, they were excited to take him and his mother for dosa. This was a special trip because dosa was special to my parents. They loved to go for lunch and enjoy dosa with palya and chutney. This was their classic weekend routine and were eager to share this experience with new family.

So when G came to visit, they took him to the best dosa place in Edison. It was in a small store in a strip mall and unassuming. The restaurant was popular and they were in the middle of expanding. We found ourselves amid construction, with sheets of plastic and half-finished drywall. G was a little taken aback. How can we eat in the middle of construction? But we picked up our food at the counter and sat down at a crowded table. The dosas did not disappoint. They were golden and crispy and the chutney was fresh and spicy. G and I laugh about it now, how we ate delicious dosa in the middle of a construction site. My parents not all phased by the work around them.

I made fish vada this week. They are a delicious fish cutlet made with a blend of mild white fish and potatoes. They are spiced with curry leaves and onions. I love them because they are a perfect afternoon snack with a little tamarind chutney. It is not quite a cross between a french fry and a fish stick. And don't be put off on all the steps. You will be rewarded with a lovely snack.

And so Poet and Flower will not get to enjoy the joys of Edison. Sure, we can visit occasionally, but it will not be the same. There will not be the same familiarity or the ritual of going every weekend which makes me just a little sad and wistful. I know we will make new memories together. Ones that the children will remember fondly and hopefully will one day tell their children about.

Fish Vada

These fish cutlets are a perfect balance of fish and potatoes. They are crunchy on the outside and flavorful on the inside. Spiced with turmeric and curry leaves, they are a perfect afternoon snack.

Makes approximately 20 vada

• 1 pound white fish (like tilapia or cod)
• 2 medium potatoes
• 4 tablespoons neutral oil
• 10 curry leaves ((or 2-3 stems))
• 3 chopped green chilis
• 1 medium onion (chopped)
• 1 teaspoon ginger (minced)
• 6 cloves garlic (minced)
• 1/2 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 2 tablespoons cilantro (chopped)
• 1 tablespoon lemon juice
• 1 tablespoon corn flour
• 3 teaspoons salt
• neutral oil for frying

1. In a medium saucepan, cover fish with 1 inch of water. Bring to boil and simmer 10 minutes. Fish should be white, flaky and just cooked through. Set aside in a bowl. When it is cool, gently flake the fish until you have very small pieces, about 1/4 inch.

2. In a medium saucepan, cut potatoes into quarters. Cover with 2 inches of water. Bring to boil and simmer 15 minutes until soft. Set aside, peel and mash.

3. In a skillet, heat the oil. Add the curry leaves and saute for 10 seconds. Add the onions, garlic and ginger, and green chilis. Saute for 5 minutes until the onions are soft and translucent.

4. Add the cumin, turmeric and chili powder and give it a stir or two.
5. Take the mixture off the heat and place in a large bowl. Add in the flaked fish and mashed potatoes. Add in the salt, lemon juice, cilantro and corn flour. Mix well. Take about 3 tablespoons of the mixture and shape into patties, about 3 inches in size.

6. Place on a tray and chill for 30 minutes in the refridgerator. Letting them cool helps to keep them together when you fry them later.

7. Heat oil in a pan, about 1/8 inch deep. Fry the vada 4 minutes each side until golden and browned. Be careful when you flip them, they are a little delicate but will hold together.

8. Serve with a tamarind chutney.