Chitol Maacher Jhol (Chitol Fish Curry)
Chitol Maacher Jhol. Gorgeous chitol steaks. A sublime onion-ginger curry. Perfumed with cumin. Spiked with chillies.
Redolent of Bangladesh. Divine !!!!
Ingredients
- 4 pieces chitol peti
- 2 tbsp onion paste
- 1 tsp ginger paste
- 1/2 tsp garlic paste
- 2 tbsp bhajna bata
- 1.5 tsp turmeric powder
- 8-10 green chilies slit
- 8-10 badis (sun-dried lentil dumplings)
- 3 tbsp mustard oil
- salt to taste
For Bhajna Bata
- 1/2 cup onion finely chopped
- 2 tbsp cumin seeds
- 1 tbsp mustard oil
Instructions
For Bhajna Bata
- Heat the oil in pan, fry the onions till light brown.
- Throw in the cumin seeds, continue to cook till the onions are a gorgeous golden.
- Remove from the flame, allow to cool. Add a splash of water, grind to a thick paste using an electric blender.
- Keep aside. (The ratio of onions to cumin seeds should be roughly 4:1)
For the Jhol
- Heat ½ tbsp oil in a pan, fry the boris till golden brown. Keep aside on a kitchen absorbent towel.
- Marinate the fish steaks with a little turmeric powder and salt.
- Heat the remaining oil in a pan, shallow fry the fish steaks. Keep aside on a kitchen absorbent towel.
- Into the same oil, stir in the onion paste. Cook over a medium flame till the onions are cooked and the raw smell of onions is no longer there.
- Add the ginger-garlic paste, turmeric powder and salt, saute till oil starts to release from the masala.
- Add ½ a cup of warm water, bring the curry to a gentle simmer.
- Carefully place the fish in the curry, throw in the green chillies, adjust seasonings, cover and cook for 5-7 minutes.
- Now add the bhajna bata, throw in the fried boris, give the curry a hearty stir and allow it to gently simmer for a further 5 odd minutes.
- Serve hot.