22 September, 2019
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How To Make Best Authentic Chital peti kalia Recipe
Chital, famously known as the clown knife fish, is a popular freshwater variety found across Bengal. Historically, this massive fish yields meat incredibly rich in protein and unique colloids. While the back portions are usually used for fish balls called muithya, today I am highlighting a different preparation. Specifically, this recipe showcases a rich, runny gravy made with the rich belly section. Because this part is packed with healthy fats and contains fewer tiny bones, it melts beautifully into the sauce. Therefore, follow along to master this classic dish at home!
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
- 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
chital macher kalia recipe in bengali
Preparation and Cooking
- First, marinate the tender fish belly pieces with turmeric and salt.
- Next, heat the mustard oil until smoking point, then lower the flame.
- Then, grind your onions, ginger, and garlic into a completely fine paste.
- Following that, boil the whole red chilies in water until tender and blend into a paste.
- Subsequently, deep fry the marinated fish pieces until they are firm on both sides, then remove them.
- Now, crush the whole spices roughly and add them to the hot oil alongside the bay leaves.
- Afterward, stir in the onion paste followed by the red chili paste and dry spices.
- Once ready, pass this beautifully fried spice mix through a fine sieve to extract a smooth pulp.
- Finally, place the fine spice paste in a separate pan with water, bring it to a boil, drop the fish pieces in, and simmer for 5 minutes before serving with steamed rice.
Chital petir kalia
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
-
Marinate the fish pieces with turmeric and salt
-
Heat the mustard oil till smoking point and lower the heat
-
grind onion, ginger and garlic into a fine paste.
-
Boil the red chilies in water till they are tender.
-
Grind the chilies into a fine paste.
-
Deep fry the fish pieces till they are firm on both sides.
-
Take out the fish pieces.
-
Crush the whole spices roughly and add in the oil with the bay leaves
-
Add the onion paste and stir.
-
Add the red chilies paste and stir.
-
Add cumin and coriander powder and sauté.
-
When the spices are nicely fried switch of the heat.
-
The pass this spice mix through a fine sieve.
-
extract the pulp.
-
In a separate pan add this fine spice paste and water. adjust salt and sugar and allow to boil.
-
Add the fish pieces one by one.
-
Cover cook for 5 minutes. Add spilt green chilies.
-
Serve hot with steamed rice.
Video
Other recipes from the web
Chitol Macher Kaliya
(1825)
One thought on : How To Make Best Authentic Chital peti kalia Recipe
Totally loved the recipe wud try it