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Chitol Maacher Jhol

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 !!!!
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Bangladeshi, Bengali
Ingredients Method

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

Method
 

For Bhajna Bata
  1. Heat the oil in pan, fry the onions till light brown.
  2. Throw in the cumin seeds, continue to cook till the onions are a gorgeous golden.
  3. Remove from the flame, allow to cool. Add a splash of water, grind to a thick paste using an electric blender.
  4. Keep aside. (The ratio of onions to cumin seeds should be roughly 4:1)
For the Jhol
  1. Heat ½ tbsp oil in a pan, fry the boris till golden brown. Keep aside on a kitchen absorbent towel.
  2. Marinate the fish steaks with a little turmeric powder and salt.
  3. Heat the remaining oil in a pan, shallow fry the fish steaks. Keep aside on a kitchen absorbent towel.
  4. 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.
  5. Add the ginger-garlic paste, turmeric powder and salt, saute till oil starts to release from the masala.
  6. Add ½ a cup of warm water, bring the curry to a gentle simmer.
  7. Carefully place the fish in the curry, throw in the green chillies, adjust seasonings, cover and cook for 5-7 minutes.
  8. 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.
  9. Serve hot.