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Love fish? Make this delish Chitol Peti Kaliya recipe at home today

Here's a lip-smacking fish recipe by chef Prafull Aina of The Oberoi Grand

Ring in the festive season with this delicious Chitol peti kaliya recipe from The Oberoi Grand’s executive chef Prafull Aina. The chef says, “As the festive season fills every heart with joy, I am happy to share this easy-to-cook recipe of Chitol petir kaliya. Chitol maachh, also known as the clown knife fish, is always a part of any Bengali festive spread. I personally like Chitol maachh for its health benefits and unique flavour when cooked in onion gravy.” 

Ingredients

• Chitol Peti (pre cut)- 300 gm
• Chopped onion- 150 gm
• Chopped tomatoes- 100 gm
• Slit green chillies- 2 nos
• Ginger-garlic paste- 15 gm
• Nigella seeds (kalo jeero)- 5 gm
• Mustard oil- 100 ml
• Salt to taste
• Turmeric-10 gm
• Coriander powder-20 gm
• Chilli powder- 7 gm
• Bay leaf- 1 no
• Fried raisins- 10 nos
• Garam masala- 5 gm
• Jeera powder- 5 gm
• Ghee- 1 tbsp

Method:

• Marinate the fish with turmeric and salt and leave it for 15 minutes

• Shallow-fry the fish on both the sides in mustard oil

• Remove the fish, add bayleaf, nigella seeds and let it crackle

• Add onion and saute till golden brown. Then, add ginger-garlic paste and cook for another 5 minutes

• Add chopped tomatoes, dry powder masalas and cook it in oil

• Add water and simmer the gravy till homogenised 

• Now, add the fried fish and simmer for another 10 minutes 

• Sprinkle salt, check the seasoning and serve with steamed Gobindobhog rice 

— Jaismita Alexander

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