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Sunday, April 28, 2013

Chitol Maachher Peti'r Jhol

Light Mustard Gravy of Chitol Fish


The  Chitol is a delicacy of Bengal. While the bony 'Gaada' or dorsal part of the fish is deboned and made into Muithas / Koftas, the 'Peti' or belly portion of the fish containing less and more easily manageable bones are delightfully oily and soft.

I personally like the light gravy which brings out the rich taste of the fish rather that the more spicy 'Kalia' preparation where the taste of the fish is submerged in the deluge of onion-ginger-garlic-garam masala. But of course this is a very personal preference.....

Ingredients :

a)Chitol Maachher 'Peti' portion - approx 1 kg
b)Kalo jeera / Kalonji - 1/2 tsp
c)Holud / Haldi /Turmeric powder - 1 tsp
d)Chili powder - 1/2 to 1 tsp
e)Kashmiri Mirch powder - 1 tsp
f)Tomato chopped - 1 small (optional)
g)Dhone/Coriander seeds powder - 1 tsp
h)Sugar - a pinch
i)Salt - to taste
j)Mustard paste - 2 tbsp or more depending on how spicy you want the gravy
k)Mustard Oil - 1 tsbp
l)Green Chilies - 2-3 ..again personal preference
m) Bori / small Lentil dumplings - a handful
n)Dhonepaata / Coriander leaves

Procedure :
1. Shallow fry the fish (after smearing the pieces in a mix of turmeric-salt)


2. Heat oil in a kadai and add ingredients at sl.(b) to (i). Sprinkle some water and cook on medium to high heat till the oil separates. .....Koshano

3. Add the shallow fried fish and gently turn them around in the moshla/masala/spice mix.

4. Add a cup full of water.

5. Add 3-4 tsp of mustard paste mixed with 1/2 cup of water.Cover and bring to a boil. If boris (tiny lentil dumplings) are available, add to the boiling gravy.

6. Add slit green chilies and chopped Dhonepaata.



7.Savour with hot steamed rice. 





5 comments:

Kichu Khonn said...

Uuffff ... ami ashchi tomar bari ... ar kono kotha hobe na. Ki dekhte hoyeche ... you are so lucky to get chitol maach! Give me a simple jhol anytime.

SGuha D said...

@Sharmila... you are most welcome...chole esho!
I was lucky indeed..goto 6 years e ei prothom Hyderabad e Chitol pelam..and that too a mammoth 2.5 kgs...just couldnt resist the temptation!! ;)

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Neets said...

Hi Sharmishta, firstly let me start of by saying that I love the name of ure blog!! Absolutely brilliant!! Fish is my all time fav food. I've made a somewhat similar curry using the tilapia fish, where we first fry the fish and then make the gravy. Please do check that and more at my lil space too. I am now a follower! Pls do follow me if u like what u see!

Neets
neetustastytreats.blogspot.com

Candied Nuts said...

I love this dish. Will prepare it on my birthday. Thanks for your post