Hey Girl, Hey Buoy
In a sea of tired hobbies, this one’s fresh off the boat. Started by filmmaker Vishal Mahadkar, the Bombay Fishing Club wants Mumbai to wake up to the fact that fishing is more than just a post-retirement, fuddy-duddy activity. “It's fun, relaxing, and meditative – just what the doctor ordered for the stressed out, high strung Mumbaikar,” says Vishal, who has been into the sport since he was a little boy. 

Early Worms Get the Fish
Barely a week old, The Bombay Fishing Club doesn’t claim to be structured and won’t make you pay a joining fee. All you have to do is follow the Facebook group to keep track of the weekend fishing trips that you can get in on. But sign up soon, as they fill up pretty fast. In fact, the club's first expedition to Alibaag this Sunday is already booked out.

What’s the Angle?
The club isn’t just for fishing enthusiasts. It’s also open to amateurs, and even supplies out equipment. Usually, members take a boat out from the Gateway or drive to a scenic beach on the outskirts of Mumbai, drop a line, and hope something bites.  If you score, the trip could end in a barbeque, in anticipation of which we found the perfect recipe. Using our charm as bait, we got the fish aficionados at Soul Fry Casa to share their (surprisingly simple) secret to the yummiest barbeque fish ever!

Catchers on the Fly

Spicy Coconut Fish with Herb Yogurt Chutney

Recipe from Soul Fry Casa

1/2 cup plain flour
1/4 cup grated coconut
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 tsp pepper powder
1 lemon  squeezed
1 kg boneless fish (ghol or rawas or pomfret)
2 eggs lightly beaten
salt to taste

Combine flour, coconut, turmeric, chilli powder and lemon juice in a bowl. Dip fish into beaten eggs. Toss in flour mixture, shake off excess flour. Barbecue fish on hot greased barbecue plate until tender. Serve with dressing.

For Herb Yoghurt Dressing
3/4 cup beaten curd
1/4 cup mayonnaise
3-4 tlsp finely chopped dill
1 tsp freshly ground black pepper
salt and sugar to taste
Combine all ingredients in a bowl. Whisk lightly. Ready to serve

PS: Recipe can be prepared three hours in advance.

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