Chital Jugolbondi



Chital Jugolbondi

Chital - kaju Jugolbondi (clown knife fish with cashew nut)

Ingredients:
Chital Mach (clown knife fish)- ½ kg (peti / belly portion)
Cashew Paste- 5 tblsp
Poppy seeds paste- 3 tblsp...
Turmeric powder - 1/4 tsp
Green chilly - 5 nos (slit)
kismis (Raisin) Paste- ½ tsp
Mustard/ refined oil – 8 tblsp
Salt to taste

Method:
1.Mix together the Poppy seeds paste, Cashew Paste.
2. Clean and rub the fish with the ½ tsp turmeric powder one pinch salt.
3. Heat oil in a pan. Then fry the fish till they are golden in both sides. Keep aside.
4. In the same kadai add poppy seeds pest, cashew pest, salt, kismis (Raisin) Paste and turmeric powder(optional).
Sauté this for 2 minute and add ½ cup water to mix welll.
5. Now add the fried Chita peti and Sauté this for a minute and cover with the lid.
6. seem the hit and let it boil till the gravy turn thik.
7. Curry is ready and can be eaten with white rice, fried rice and polao. See More

Chittal Macher Muitha /Fish Dumplings

Chittal Macher Muitha /Fish Dumplings

Ingredients:

Chital fish :     ½ kg Gada
Potato :     2 boiled
Mustard oil :     250 gm
Ghee :     1 ½ tsp
Salt and sugar :  As per teast
Turmeric Powder :  1 tsp (powder)
Red chilli powder :    1 tsp (powder)
Onion :     3 Pieces  
Ginger :     4-5 inch
Jeera/ cumin :     1 tsp (powder)
Tomato:   1 pieces
Cloves :     2
Chinamon :     2
Green cardamom :     2

Preparation Method for Chittal Macher Muitha Recipe :


         

 
 

Take the fish pieces, peel the skin of the fish and wash properly.

Take the boiled potato and smash them. To make the Muitha (Dumplings/Kofta) mix the minced fish with the julienne cut ginger, green chilli and onion, a bit of salt , turmeric and make a thorough nice mixture.

Now add the smash potato with the fish and mix them properly. If you wish add a one pinch of maida.

Chital Keema

       

Now take a small portion of the mixture, give it a round shape and take a pan/  saucepan and put the mixture. Add some water and boil it till the color changes, take the balls out after 2-3 minutes. Let it cool and cut into square pieces and  shallow fry the Dumplings in a pan.

For the gravy, heat oil in a pan, fry the Potato cubes and keep aside. Heat oil in the same pan add  Bay Leaf, leave for a minute and then add the onion, ginger paste, turmeric powder, red chilli powder/ green chilli paste, cumin powder  stir fry till the paste becomes brown in color. Add the chopped Tomato or Tomato Puree, Salt, and cook till you can see oil separating out. Pour 2 cups of water, the fried Dumplings, fried Potatoes, cover and give the gravy a boil.
Garnish with garam masala powder and add ghee and pour into the serving bowl. serve with Plain Rice.