Light Mustard Gravy of Chitol Fish
The Chitol is a delicacy of Bengal. While the bony 'Gaada' or dorsal part of the fish is deboned and made into Muithas / Koftas, the 'Peti' or belly portion of the fish containing less and more easily manageable bones are delightfully oily and soft.
I personally like the light gravy which brings out the rich taste of the fish rather that the more spicy 'Kalia' preparation where the taste of the fish is submerged in the deluge of onion-ginger-garlic-garam masala. But of course this is a very personal preference.....
a)Chitol Maachher 'Peti' portion - approx 1 kg
b)Kalo jeera / Kalonji - 1/2 tsp
c)Holud / Haldi /Turmeric powder - 1 tsp
d)Chili powder - 1/2 to 1 tsp
e)Kashmiri Mirch powder - 1 tsp
f)Tomato chopped - 1 small (optional)
g)Dhone/Coriander seeds powder - 1 tsp
h)Sugar - a pinch
i)Salt - to taste
j)Mustard paste - 2 tbsp or more depending on how spicy you want the gravy
k)Mustard Oil - 1 tsbp
l)Green Chilies - 2-3 ..again personal preference
m) Bori / small Lentil dumplings - a handful
n)Dhonepaata / Coriander leaves
1. Shallow fry the fish (after smearing the pieces in a mix of turmeric-salt)
2. Heat oil in a kadai and add ingredients at sl.(b) to (i). Sprinkle some water and cook on medium to high heat till the oil separates. .....Koshano
3. Add the shallow fried fish and gently turn them around in the moshla/masala/spice mix.
4. Add a cup full of water.
5. Add 3-4 tsp of mustard paste mixed with 1/2 cup of water.Cover and bring to a boil. If boris (tiny lentil dumplings) are available, add to the boiling gravy.
6. Add slit green chilies and chopped Dhonepaata.