Ingredients

• 1 kg - Chital Macher Peti (or any fish)
• 1 big Tomato, finely chopped
• 200 g mustard oil
• Salt and Turmeric
• 1 bunch of coriander leaves
• 1 cup beaten curd
• 2-3 bay leaves
• Grind into paste:
• 1 big Onion
• 1 whole garlic
• 1 piece ginger
• 5-6 hot red chillies
• To grind (garam masala):
• 2 Elaichi
• 2 long
• 2 Dalchini

How to Make Chitaler Petir Kalia

• Clean the fish, dry it and rub with 1 tsp salt and 1/2 tsp turmeric.
• Heat the oil in kadai and fry the fish pieces, covered, till golden brown. Remove and keep aside.
• Put the bay leaves in and the ground masala (except garam masala) with the chopped tomatoes.
• Fry and let the oil come out of it.
• Put 1 cup curd and 1 cup of water.
• Put the pieces of fish in the curry and lower the flame and let it boil for few minutes.
• Put garam masala in it and cover it for 5 minutes
• Garnish it with coriander leaves.
• Serve hot with rice.