Chitol Mach
scientific name is NOTOPTERUS CHITALA | english name is INDIAN KNIFEFISH
Fish | Carnivore
- Good source of Omega-3 fatty acids, which helps in good heart & brain health and reduces inflamation.
- Good source of protein, which helps in building and repairing tissues.
- Contains Vitamin D & Vitamin B2, which are important for energy production and overall wellbeing.
- Good source of phosphorus and calcium for good bone health.
Ingredients
| Chitol Mach: 2 kg (cut from 8 kg) | Salt: 3 Tbsp (for marination) + 2 Tbsp (for cooking) | Turmeric Powder: 2 Tbsp |
| Organic Mustard Oil: 2 Tbsp (for marination) + 1 cup (for cooking) | Cumin Powder: 4 Tbsp | Dried Red Chilli Powder: 2 Tbsp |
| Kashmiri Mirch Powder: 2 Tbsp | Ginger Paste: 2 Tbsp | Brown Sugar: ¼ tsp |
| Tomato: 1 (big size) | Green Chillies: 4 | – |
Grinded Garam Masala
| Green Cardamom: 6 | Black Peeper: 12 – 14 | Cinnamon Sticks: 4 pieces (1 inch each) |
Aroma
| Bay Leaves: 4 | Dried Red Chillies: 2 |
| Whole Cumin Seeds: 1 Tbsp | Green Cardamom: 4 |
| Black Peepers: 12 – 14 | Cloves: 5 |
| Cinnamon: 2 (1 inch each) | – |
Procedure
Step 1: Wash the fish pieces in running water gently. Press the pieces lightly between two palms and keep in strainer to drain out he water.
Step 2: Marinate the fish pieces with salt, turmeric powder & mustard oil.
Step 3: Grind the garam masala by hamal-dista.
Step 4: Before cooking, soak the cumin powder in warm water for smooth paste.
Cooking
Step 1: Turn on the gas in low flame and place the wok. Pour mustard oil and add ¼ tsp salt. Fry the fish pieces in medium flame.
Step 2: In the remaining oil, add the sambara for aroma. When aroma starts to come, add ginger paste. Cover with lid. After 2 minutes, open the lid and saute gently. Slowly fry the ginger paste.
Step 3: When ginger paste is ready, add the chopped tomatoes. Fry for 5 minutes.
Step 4: When colour of tomatoes change, add cumin powder, which is soaked with ward water for smooth paste. Saute for 5 minutes.
Step 5: When oil starts to come out, add red chilli powder and Kashmiri Mirch Powder. Saute little bit.
Step 6: Add salt and 3 cup warm water (1 cut at a time) and gently mix with the masala.
Step 7: When the gravy starts to boil, add the fish pieces one-by-one in high flame.
Step 8: Turn the gas to low flame and wait for 10 minutes. When oil starts to float, taste the gravy. If required, add ½ tsp salt and move the gravy around the fish pieces.
Step 9: When the gravy tastes perfect, add brown sugar & grinded garam masala. Move the gravy gently around the fish pieces. Add slightly slitted green chillies.
Step 10: Turn off the gas and keep it at rest.
Tips
- Always fry the fish pieces in medium flame.
- The fish pieces should be fried very carefully, so that the inside of the pieces also get fried. But, the whole piece remains soft. Never over fry.
- Don’t use turmeric powder, while cooking, because it is already used in marination.
- The fish pieces must be boiled properly to make this dish tasty and let the gravy enter the fish pieces nicely.