Chittol Doi Kalia

Chittol Doi Kalia

Ingredients:

1. 5 pieces Chittol fish, appx 500 gms. I got belly part of it. Mix with salt and turmeric powder
2. One and half medium sized grated onion
3. half grated tomato, 3 green chilies
4. two table spoon curd, mix with 1 table spoon cumin powder, 1 spoon red chilly powder and 1 spoon mustard paste. Beat the spice mixture with little bit
of water to make it a smooth paste
5. salt to taste, 6 table spoon oil, 1 spoon turmeric powder, 1/2 bay leaves

Method:

1. Heat the kadai/wok and put 3 table spoon of oil. Fry the marinated fish and keep it aside.
2. If there is any oil left in the kadai, add another two table spoons of oil into it.
   Add bay leaf, grated onion, fry it for a minute and then add grated tomato.
3. Put two green chilies and turmeric powder, fry it till oil starts releasing from the spices.
4. Add one cup water,let it boil and then put the curd mixture into it.
5. once curd mixed completely and gravy is brought into proper boil, then add the fried fishes and boil it for 5-8 minutes.

Add salt as per taste.
9. As typical Bengali finishing touch, add remaining one table spoon oil into gravy and slit the 3rd chilly, add it.Switch off the gas and cover with a lead  for sometime.

Enjoy with hot steamed rice.