Dom Chitol (Chitol Maach Cooked in Dum)
Dom Chitol. Chitol steaks. A slather of onion and ginger. The tart of yoghurt. The sweetness of raisins. The decadence of mawa. Cooked over a lazy flame.
Ingredients
- 3-4 chitol peti (belly part of the chitol)
- 1/2 cup yogurt whipped
- 50 g mawa or khowa
- 3 tbsp raisins
- 2 tsp ginger paste
- 2 tbsp onion paste
- 2-3 green cardamom
- 1 one inch cinnamon stick
- 2-3 cloves
- 2-3 bay leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp sugar
- 1 tbsp mustard oil
- 1 tbsp ghee
- salt to taste
- Flour dough for sealing
Instructions
- Pre-heat the oven to 170C.
- Marinate the fish with salt and a pinch of turmeric powder, keep aside.
- Soak the raisins in warm water for 10 minutes. Take 2/3 of the raisins and make a coarse paste. Keep aside.
- Heat oil in a pan, shallow fry the fish for 3-4 minutes. Keep aside.
- To the same oil, throw in the bay leaves, crushed cinnamon, cardamom and cloves. Allow the spices to splutter and release their aroma.
- Add the onion paste, fry till the onions are cooked and the paste is a gorgeous golden. Remove from heat.
- Take the whipped yogurt in a separate bowl, add to it the mawa, ginger paste, raisin paste, turmeric powder, red chili powder, sugar and salt, mix well.
- Add the yoghurt mixture to the fried onion paste, mix thoroughly.
- Now take an oven proof pan, gently place the fried fish, pour the yoghurt- fried onion paste mixture over the fish, coat the fish evenly with the masala paste.
- Throw in the remaining raisins, add a generous dollop of ghee and adjust seasonings.
- Close the pan with a lid, seal with the flour dough.
- Bake the fish for 10-15 minutes in the preheated oven.
- Serve hot with rice.