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Revolutionary Food

Revolutionary Food

Issue 67 April 2010

Food is one of man’s greatest necessities and is often at the front line of political turmoil. Fatema Zehra discovers ingredients which sparked riots, revolutions and resistance.  

 

Gandhi Salt March

 

In 1930, Mahatma Gandhi proposed a non-violent march protesting against the British Salt Tax, in order to help liberate India from British control. 

The Salt Tax made it illegal to sell or produce salt, creating a complete British monopoly. The tax affected everyone in India, preventing them from collecting their own salt from the coasts and forcing them to buy salt they couldn’t afford.

 

Whole fish baked in salt 

 

Ingredients

800g coarse sea salt

3 trouts, cleaned but not filleted

2 unwaxed lemons, thinly sliced

handful of fresh parsley 

 

Method

Preheat the oven to 200°C.

In a large mixing bowl, mix the salt with about 500ml cold water to give a sand-castle consistency.

Fill the cavity of the fish with the lemon and parsley. Cover the bottom of a baking dish with half the salt and lay the fish on top. Cover the fish completely with the remaining salt and pat it down with your hands to form a smooth surface.

Bake the fish in the preheated oven. After 30 minutes, insert a skewer into the fish. If the tip of the skewer is hot to the back of your hand, the fish is ready. If not, put back for another 5-10 minutes.

Crack open the salt crust by knocking in a large carving knife with a rolling pin and remove the hard salt pieces, taking care to brush away any loose salt from the flesh of the fish. This is easier to do if you leave the fish skin intact. Carefully lift the fish and place it on a platter and remove the skin.

Serve with lemon wedges and buttery mash.

 

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