Tuesday, September 11, 2018

Reena Prasad writes


Fish Curry Nemesis

It always wins
I mope
routed by its golden-yellow blaze 

My words wander unheard
Driftwood
Trite wisps running from spicy-sour waves

I stuff their ears
with my 'ocean-scented' fingers,
(they do not agree with my account of the smell)
the medley of metal, mud and flesh
and drumming drops of drool
scalding the green behind them

The 'kudam puli' gloats
floating evil,
black and sour
A lethal assault on hunger-honed senses

Nothing endures like your love
for my curry
My wordy regiment retreats
wordlessly

It sucks being sidelined by dead fish

Image result for fish curry images


1 comment:

  1. Kudam puli is also known as kattcha puli (souring fruit), pot tamarind, Malabar tamarind, brindleberry, goraka, uppage, and Garcinia gummi-gutta. It used to be known by the scientific name Garcinia cambogia. Ranging in size from that of an orange to a grapefruit, the greenish, yellowish, or reddish fruit looks like a small pumpkin; when its rind is dried and cured for extraction it is dark brown or black. In the traditional Ayurvedic medicine of India, "sour" flavors are thought to activate digestion, and kudam puli extract and rind is a common curry condiment.

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