চিতল মাছের পেটির কালিয়া (Chitol fish kalia)

                                                

                                                          For the first time I have ever cooked     

This recipe is one of the master pieces from Bengali cuisine.Few years back, I saw this fish in a Vietnamese market in So Cal, but wasn't sure if it was really Chitol fish.Yesterday, I went to oriental supermarket for vegetables and stopped by in the seafood department as usual. That store carries varieties of Bengali type fish. Chitol fish is called Featherback there.I never knew how this gorgeous fish looked like. Couple of years ago I asked my Ma how to recognize this fish.She explained at her best about its look. Keeping that in mind, I had stepped forward to buy this silvery white Chitol fish without any hesitation.


In West Bengal Chitol fish is sold as  dorsal(gaada) and ventral(petii) portions.But here in USA we need to buy whole fish and request sales associate to cut it along the length and separate the dorsal from ventral and cut them into desired pieces.Curry is made with ventral portions only because they have long bones which easily manageable and soft and oily.

 The dorsal parts(gaada) are full of small bones and will not be discarded anyway..Hence another majesty of Bengali cuisine Muithya (fish balls) was created after dorsal(gaada) parts are deboned. In West Bengal fish monger scrapes the flesh from dorsal parts of the fish separating bones. Here it is D.I.Y project. I will share that recipe later.

 Ingredients:
8 pieces of ventral(peti) parts
1/4 tsp turmeric powder and salt for rubbing the fish pieces
2 1/2 tbsp grated onion
1 tbsp ginger paste
1/2 tsp garlic paste
1 small tomato cut into small pieces
4-5 hot green chili or as per heat tolerance
1/4 tsp cumin powder
1/2 tsp salt(or to taste)
1/8 tsp hot chili powder
1/8 tsp paprika for color
1/4 tsp turmeric powder
1  2 inch  small cinnamon stick
2 whole cardamon pods
2 cloves
1 bay leaf
1 tbsp whipped yogurt
1/8 tsp sugar
1/4 cup oil
2 cups of  warm water
A few sprigs of cilantro for garnishing
  
 Lets get started- 
This is how my Ma would cook this exotic fish.

Wash the fish pieces and rub with 1/4 tsp salt and turmeric powder.Heat oil in a cast iron skillet on medium flame. Swallow fry the fish pieces and set them side.

 In the same oil put bay leaf, cinnamon stick, clove. Then add onion ,ginger, garlic and tomatoes together. Satay on medium-low flame for 4-5 minutes.Add yogurt. Saute 1-2 minutes.Pour warm water in that spice mixture. Now add  green chili,turmeric, chili powder,salt,sugar and cumin powder. Let it boil for a minute. It is time to drop the fish pieces gently in the boiling  gravy. Cover and cook for 8-10 minutes turning them once.Grind cardamom pods with a mortar and pestle and sprinkle over the gravy. Taste the gravy and adjust with salt and spices.

 

  Transfer them to a nice bowl or platter and garnish with cilantro(optional) Enjoy with plain white or brown rice.