chitol machher kalia

Debjani Chatterjee Alam’s Chitol Machher Kalia selects round pieces of knifefish for a Bengali curry with potatoes and a rich onion gravy. Her version prepares a separate ground-spice paste and finishes the cooked fish with ghee and Bengali garam masala.

The fish is washed and marinated with salt, turmeric and a little mustard oil. Cumin, coriander, Kashmiri chilli, part of the garam masala, sugar, turmeric, salt and mustard oil are mixed into a paste, while potatoes are peeled and halved.

Potatoes fry until golden in heated oil seasoned with salt and turmeric, and are lifted out. The fish is lightly fried on both sides; sugar caramelises in the oil before bay leaves, cinnamon, green cardamom, cloves and black pepper are added.

Onion paste cooks until its colour changes, followed by ginger, garlic and tomato pastes. Further chilli, turmeric and salt cook in, then the prepared spice paste cooks until oil separates; water and green chillies are added and brought to a boil.

The fried fish and potatoes return to cook over low heat. Ghee and the remaining garam masala finish the curry, which the author serves hot with rice.