Bengali Chitol Macher Peti Jhol
A delicate and aromatic Bengali fish curry featuring tender chitol fish belly slices simmered in a light, spiced potato and ginger broth. This traditional delicacy balances earthy cumin with subtle warming spices for a comforting meal.
50min
Total Time
4
Servings
Bengali
Cuisine
Recipe
1
Clean and wash the chitol fish belly pieces, then rub them gently with half of the turmeric powder and a pinch of salt.
2
Heat mustard oil in a heavy-bottomed kadhai until smoking hot, then gently fry the fish pieces until lightly golden on both sides. Remove and set aside.
3
In the same remaining oil, add whole cumin seeds, dry red chilli, and bay leaf, letting them splutter.
4
Add the potato wedges and fry them for 3-4 minutes until the edges turn slightly golden.
5
In a small bowl, mix ginger paste, cumin powder, red chilli powder, remaining turmeric powder, and a splash of water to form a smooth paste.
6
Pour the spice paste into the kadhai and sauté well with the potatoes until oil starts to separate from the masala.
7
Pour in 1.5 cups of warm water, add slit green chillies and salt, bring it to a boil, then cover and simmer until the potatoes are fully tender.
8
Gently slide in the fried chitol fish pieces into the boiling gravy and simmer uncovered for another 5 minutes.
9
Turn off the heat, garnish with fresh coriander leaves, and serve hot with steamed white rice.
Ingredients
500g chitol fish belly pieces
2 medium potatoes, peeled and cut into wedges
1 tsp turmeric powder
1 tbsp ginger paste
1/2 tsp cumin powder
1/2 tsp red chilli powder
2 green chillies, slit
1 whole dry red chilli
1/2 tsp whole cumin seeds
1 bay leaf
3 tbsp mustard oil
Salt to taste
1.5 cups warm water
Fresh coriander leaves for garnishing
*This AI-generated recipe may contain inaccuracies.