Chitol (the Indian featherback), particularly its stomach a.ok.a. “peti”, is among the most costly fish you should buy in Bengal. It prices greater than giant prawns, crabs, and even mutton. It is comparable in market value solely to the massive ilish (hilsa fish). If you need to actually roll out the crimson carpet for a visitor, you prepare dinner chitol peti for them. The chitol stomach has a meaty texture with a thick layer of fats close to the stomach cavity. One stomach steak will span the whole lot of your dinner plate! It is a uncommon indulgence for many Bengalis.
While the ventral facet of the fish, “peti”, is reduce in steaks and cooked in gravies like kaliya, the dorsal facet, “gaada”, has an extreme variety of tremendous bones. This a part of the fish is generally scraped for its meat and tuned into fish dumplings, referred to as “muithya”.
Today we’re making an onion-ginger–primarily based kaliya. In the world of Mughlai gravies, kaliyas are thought of lighter, on a regular basis gravies, in comparison with the extra decadent korma. These days, although, even a kaliya appears loads indulgent, and we’re glad to serve this chitol kaliya rather than mutton for any feast.
As most long-time viewers of our channel know, we skip the garlic in our kaliya. This produces a sweeter flavour which units our kaliya aside from common onion-garlic-ginger primarily based preparations. Definitely give this a attempt subsequent time you discover some good chitol in your native market.
