Chital peti kalia| Fish belly gravy of clown knife fish

“Chitol ” also known as clown knife fish is a fresh water fish variety found in Bengal and other Asian countries. This is a huge fish and the meat of the fish is rich in protein and colloids like eggs on heating. They are create for preparing fish balls popularly called “muithya” in Bengali. You can get the recipe and video of preparing fish balls here while today I share a recipe to create a runny gravy of the same fish with the belly part of the fish rich in fat and less small bones.

Ingredients

1.  4 to 5 fish belly pieces
2.  1 tsp turmeric
3.  1 tsp salt
4.  4 to 5 red chilies
5.  2 onions
6.  1 tbsp. grated ginger
7.  3 to 4 garlic
8.  1 tsp cumin powder
9.  1 tsp coriander powder
10.  whole spices
    1.  1 cinnamon stick
    2.  3 to 4 cloves
    3.  4 to 5 small cardamom
    4.   2 bay leaves
    5.  1 tsp black pepper
11.  1/2 cup mustard oil for frying
12.  3 to 4 green chilies

Preparation

1.  Marinate the fish pieces with turmeric and salt
2. Heat the mustard oil till smoking point and lower the heat
3.   grind onion, ginger and garlic into a fine paste.
4. Boil the red chilies in water till they are tender.
5. Grind the chilies into a fine paste.
6. Deep fry the fish pieces till they are firm on both sides.
7. Take out the fish pieces.
8. Crush the whole spices roughly and add in the oil with the bay leaves
9.  Add the onion paste and stir.
10. Add the red chilies paste and stir.
11. Add cumin and coriander powder and sauté.
12.  When the spices are nicely fried  switch of the heat.
13. The pass this spice mix through a fine sieve.
14. extract the pulp.
15.  In a separate pan add this fine spice paste and water. adjust salt and sugar and allow to boil.
16. Add the fish pieces one by one.
17. Cover cook for 5 minutes. Add spilt green chilies.
18. Serve hot with steamed rice.

chital macher kalia recipe in bengali

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Chital petir kalia

Its a spicy gravy with the belly part of the clown knife fish rich in fat and less small bones.

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Author indrani

Ingredients

• 4 to 5 fish belly pieces
• 1 tsp turmeric
• 1 tsp salt
• 4 to 5 red chilies
• 2 onions
• 1 tbsp. grated ginger
• 3 to 4 garlic
• 1 tsp cumin powder
• 1 tsp coriander powder
• whole spices
• 1 cinnamon stick
• 3 to 4 cloves
• 4 to 5 small cardamom
• 2 bay leaves
• 1 tsp black pepper
• 1/2 cup mustard oil for frying
• 3 to 4 green chilies

Instructions

1. Marinate the fish pieces with turmeric and salt
   
2. Heat the mustard oil till smoking point and lower the heat
3. grind onion, ginger and garlic into a fine paste.
4. Boil the red chilies in water till they are tender.
5. Grind the chilies into a fine paste.
   
6. Deep fry the fish pieces till they are firm on both sides.
   
7. Take out the fish pieces.
8. Crush the whole spices roughly and add in the oil with the bay leaves
9. Add the onion paste and stir.
   
10. Add the red chilies paste and stir.
11. Add cumin and coriander powder and sauté.
12. When the spices are nicely fried switch of the heat.
13. The pass this spice mix through a fine sieve.
14. extract the pulp.
15. In a separate pan add this fine spice paste and water. adjust salt and sugar and allow to boil.
16. Add the fish pieces one by one.
17. Cover cook for 5 minutes. Add spilt green chilies.
18. Serve hot with steamed rice.