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Wednesday, January 23, 2013

Chitol Machher Peti in Onion Gravy

Clown Knife Fish

Main course
Serves 6

Chitol machher peti – 1 kg (6 pieces)
Turmeric powder
Onion – 250 – 300 gms
Ginger – 10 gm
Cumin powder 10 gm (optional) – one tea spoon
Red chili powder – 20 gm (optional) two tea spoon
Green chili sliced – one big
Red chili sliced – two small
Cumin seeds – 10 gm
Bay leaves – three small
Sugar – one tea spoon

Preparation time: 15 minutes
Cooking time: about 30 minutes

Marinade the fish in salt and turmeric powder for about half an hour.

In the meantime cut the onions and the green chili into medium pieces.
Add salt, turmeric, cumin powder, red chili powder, ginger and make a fine paste.

Heat up the oil and fry the fish till it turns light golden. As you fry them, cover the frying pan immediately after you put them into the hot oil. You have to turn them over once carefully, by opening the lid for a very short time.
After both the sides are fried, keep them to one side.

Important note: You need to be a little cautious while frying the fishes without scale. When you put them to hot oil, the oil springs out from the frying pan to all directions. I suggest that you keep the flame very low, put the fish on the oil, cover immediately and them make the flame bigger.

Now add bay leaves, cumin seeds, and red chili into the hot oil. 

Then add the above said paste; stir and cook.

Add water after some time when it looks like below.

Bring this to boil.
Now add the fishes into it and let everything boil together for another 5 minutes.

Serve with plain steamed rice.