Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
4 pieces chitol peti (cleaned); 1 medium-sized onion chopped; 1 tbsp onion paste; ½  tsp ginger paste; ½  tsp garlic paste; 1 small-sized tomato chopped; 4 green chilies (make a slit on each).

  • 1 bay leaf
  • 1 tsp turmeric powder
  • ½ tsp chili powder
  • ½ tsp kashmiri red chili powder (only for color)
  • ½ tsp cumin powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • Salt to taste.
  • Sugar to taste.

  1. Marinate the fish with ½ tsp salt and ½ tsp turmeric powder. Keep aside.
  2. Make a paste of turmeric powder, chili powder, kashmiri red chili powder, and cumin powder altogether with a small amount of water. Set aside.
  3. Heat oil in a pan. Shallow fry the fish pieces and take them out of the pan.
  4. Temper the same oil with bay leaf.
  5. Add onion paste and fry for 1 minute on high heat.
  6. Add the chopped onion and fry until golden brown [on medium heat].
  7. Add ginger and garlic paste. Fry on medium heat until the raw smell of ginger-garlic goes away.
  8. Add the chopped tomato and and fry until it becomes soft.
  9. Add the masala paste and mix well.
  10. Add salt, sugar and the green chilies. Mix well.
  11. Add some warm water and bring it to a boil on medium heat.
  12. Add the fish pieces and put a lid on it. Allow it to cook for 5 minutes on low flame.
  13. Open the lid, adjust the taste of salt and sugar.
  14. Sprinkle the garam masala powder and rest it for 2 minutes.
  15. Turn off the heat and serve hot with plain rice.
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