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Dom Chitol

Dom Chitol (Chitol Maach Cooked in Dum)

Dom Chitol. Chitol steaks. A slather of onion and ginger. The tart of yoghurt. The sweetness of raisins. The decadence of mawa. Cooked over a lazy flame.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Main Course
Cuisine: Bengali
Ingredients Method

Ingredients
  

  • 3-4 chitol peti (belly part of the chitol)
  • 1/2 cup yogurt whipped
  • 50 g mawa or khowa
  • 3 tbsp raisins
  • 2 tsp ginger paste
  • 2 tbsp onion paste
  • 2-3 green cardamom
  • 1 one inch cinnamon stick
  • 2-3 cloves
  • 2-3 bay leaves
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp sugar
  • 1 tbsp mustard oil
  • 1 tbsp ghee
  • salt to taste
  • Flour dough for sealing

Method
 

  1. Pre-heat the oven to 170C.
  2. Marinate the fish with salt and a pinch of turmeric powder, keep aside.
  3. Soak the raisins in warm water for 10 minutes. Take 2/3 of the raisins and make a coarse paste. Keep aside.
  4. Heat oil in a pan, shallow fry the fish for 3-4 minutes. Keep aside.
  5. To the same oil, throw in the bay leaves, crushed cinnamon, cardamom and cloves. Allow the spices to splutter and release their aroma.
  6. Add the onion paste, fry till the onions are cooked and the paste is a gorgeous golden. Remove from heat.
  7. Take the whipped yogurt in a separate bowl, add to it the mawa, ginger paste, raisin paste, turmeric powder, red chili powder, sugar and salt, mix well.
  8. Add the yoghurt mixture to the fried onion paste, mix thoroughly.
  9. Now take an oven proof pan, gently place the fried fish, pour the yoghurt- fried onion paste mixture over the fish, coat the fish evenly with the masala paste.
  10. Throw in the remaining raisins, add a generous dollop of ghee and adjust seasonings.
  11. Close the pan with a lid, seal with the flour dough.
  12. Bake the fish for 10-15 minutes in the preheated oven.
  13. Serve hot with rice.