Chitol muithha/ Chitol (Knifefish) kofta curry

Chitol is an oily fish that is huge in size. Its popularity is largely because of its almost addictive taste when it is cooked in the right blend of spices. But in today’s time chitol also comes with a pocket pinch. However, to cook Chitol Muithya, the cut of the fish that is used is comparatively easy on the pockets. The process of cooking Chitol Muithya involves thorough deboning, and is naturally tedious – but the efforts are worth the results. Chitol muithya could be your Sunday special lunch with pulao, your go to dish to treat guests (without the bones, most people appreciate this dish, even ones who are not too fond of fish), or your way of feeding fish to kids who stay away from them due to bones. Finally, the Omega 3 fatty acids and the fat-soluble vitamin D along with iodine and other minerals and vitamins present in this fish makes it beneficial for health too apart from being delectable.

Ingredients:

  • Chitol fish (a particular cut of the fish has to be used for the purpose, which is then carefully deboned and mashed to turn it into paste)
  • Potatoes (cut in cubes, if using)
  • Onion paste
  • Garlic paste
  • Cumin powder
  • Coriander powder
  • Turmeric powder
  • Chilli powder
  • Garam masala powder
  • Cumin seeds (whole)
  • Green chillies (slit)
  • Tomato puree/sauce
  • Salt
  • Sugar
  • Oil
  • Ghee

Preparation:

  • Mix all the powdered spices, onion paste, garlic paste, salt and sugar with the fish nicely. You may use your hands to kind of knead the fish mash along with all the spices to ensure that the mash is free of lumps and the spices are infused properly.
  • Bring water to a boil.
  • Make small balls from the fish mixture and add them to the boiling water by dropping them one by one into it.
  • The balls will become hard after a while
  • Take them out of the water, drain and deep-fry
  • Keep aside
  • Heat oil in a wok
  • If you are using potatoes, smear them with salt and turmeric, fry till golden on all sides, drain from oil and keep aside.
  • Add cumin seeds and when they splutter, add onion paste and sauté
  • Mix turmeric, chilli, cumin and coriander powders with a little water to form a paste
  • Add this paste and keep frying
  • Add tomato puree/sauce, salt and sugar
  • Add warm water when oil starts to get separated from the spices, and bring to a boil
  • Add the fish balls  (and also potatoes if using them) and bring to a boil again
  • Add the green chillies
  • When the liquid boils well and reduces, sprinkle garam masala powder.
  • Let it simmer for a while, add a dollop of ghee, and take it off the heat
  • Serve with pulao or steamed rice.
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