Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) | How to make Dom Chitol (Chitol or Clown Knifefish Cooked in Dum)

By Maumita Paul Ghosh  |  14th Feb 2017  |  
5 from 2 reviews Rate It!
  • Dom Chitol (Chitol or Clown Knifefish Cooked in Dum), How to make Dom Chitol (Chitol or Clown Knifefish Cooked in Dum)
Dom Chitol (Chitol or Clown Knifefish Cooked in Dum)by Maumita Paul Ghosh
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

6

2

About Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) Recipe

Shallow fried chitol steaks. A generous slather of caramelised onion. The earthy heat of ginger. The tart of yoghurt. The sweetness of raisins. The decadence of mawa. The perfume of green cardamom. And a luxuriant dollop of ghee. Sealed in a dekchi. To keep all those sublime aromas trapped. Cooked over a lazy flame. Slow and languorous. Till just done.

Dom Chitol (Chitol or Clown Knifefish Cooked in Dum), a deliciously finger licking recipe to treat your family and friends. This recipe of Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) by Maumita Paul Ghosh will definitely help you in its preparation. The Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) can be prepared within 10 minutes. The time taken for cooking Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) is 25 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) step by step. The detailed explanation makes Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) so simple and easy that even beginners can try it out. The recipe for Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) from BetterButter.

Dom Chitol (Chitol or Clown Knifefish Cooked in Dum)

Ingredients to make Dom Chitol (Chitol or Clown Knifefish Cooked in Dum)

  • 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

How to make Dom Chitol (Chitol or Clown Knifefish Cooked in Dum)

  1. Pre-heat the oven to 170C.
  2. Marinate the fish with salt and a pinch of turmeric powder, keep aside.
  3. Soak the raisins in warm water for 10 minutes. Take 2/3 of the raisins and make a coarse paste. Keep aside.
  4. Heat oil in a pan, shallow fry the fish for 3-4 minutes. Keep aside.
  5. To the same oil, throw in the bay leaves, crushed cinnamon, cardamom and cloves. Allow the spices to splutter and release their aroma.
  6. Add the onion paste, fry till the onions are cooked and the paste is a gorgeous golden. Remove from heat.
  7. 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.
  8. Add the yoghurt mixture to the fried onion paste, mix thoroughly.
  9. 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.
  10. Throw in the remaining raisins, add a generous dollop of ghee and adjust seasonings.
  11. Close the pan with a lid, seal with the flour dough.
  12. Bake the fish for 10-15 minutes in the preheated oven. Serve hot with rice.

Reviews for Dom Chitol (Chitol or Clown Knifefish Cooked in Dum) (2)

Sukhmani Bedia year ago

So good!
Reply

Tripti Bhatiaa year ago

amazingly yummy
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