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