CHITOL MACHER MUITHYA (BENGALI FISH CURRY)

This dish of fish dumplings cooked in spicy onion-tomato gravy is a Bengali specialty made from chitol, a fish that is also called Indian featherback.

Here in the States, we can purchase frozen minced flesh of chitol from Bangladeshi grocers specializing in seafood, or substitute the flesh of a mild fish like tilapia or snapper.

As is traditional, this recipe is very spicy. Lower the heat by lowering the amounts of Indian red chili powder and fresh green finger chiles. You may see similar recipes that prepare the dumplings using mashed potatoes. Kar Bhowmik finds dumplings made without potatoes to be lighter and healthier.

For the dumplings:

4 cups water

2 teaspoons Indian red chili

powder, or to taste, divided 1 teaspoon turmeric, divided 1/2 teaspoon plus pinch salt,

divided

1 pound finely chopped flesh from a white fish such as chitol, tilapia or snapper 4 chopped green finger chiles,

or to taste

1 1/2 teaspoons garlic paste

1 1/2 teaspoons ginger paste 1 teaspoon granulated sugar 1 teaspoon ground cumin 1 teaspoon Bengali garam

masala

1/2 cup minced onion Mustard oil

For the gravy:

1 1/2 teaspoons garlic paste

1 1/2 teaspoons ginger paste 1 teaspoon turmeric 1 teaspoon Indian red chili

powder, or to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon salt

1 teaspoon Bengali garam

masala, divided

1 cup 1-inch cubes peeled Yukon gold or red skin potatoes

1 (3-inch) cinnamon stick 2 Indian bay leaves or 1 (2inch) cinnamon stick

3/4 teaspoon dry red pepper

flakes

1/2 teaspoon cumin seeds 2 green cardamom pods Pinch of asafoetida

1 cup minced onion

1/3 cup chopped tomato Chopped green finger chiles, to taste

Reserved liquid from cooking

the dumplings 1 tablespoon ghee Chopped cilantro, for garnish Basmati or jasmine rice, for serving

Make the dumplings: In a medium saucepan, combine water, 1/2 teaspoon Indian red chili powder and 1/2 teaspoon turmeric. Add 1/2 teaspoon salt. Bring water to a boil.

While water is coming to a boil, in a medium bowl, combine minced fish with chopped chiles, remaining 1 1/2 teaspoons Indian red chili powder, remaining 1/2 teaspoon turmeric and a pinch of salt. Stir in garlic paste and ginger paste and mix well. Stir in sugar, cumin and Bengali garam masala. Add onion and mix lightly. Form the mixture into balls the size of a pingpong ball. You should have about 20 balls. Carefully drop the balls, a few at a time, into the boiling water. When the balls begin to float, after about 1 minute, use a slotted spoon to remove them from the water and drain on a paper towel-lined plate. Be careful not to overcook as that will make the balls tough. Continue cooking balls until all are done. Reserve the cooking liquid for the gravy.

In a 12-inch skillet, heat 1/4-inch mustard oil over medium-high heat. Add the cooked balls and saute until they are golden on all sides, about 3 minutes. Drain on paper towel-lined plate and set aside. Keep the skillet and mustard oil for making the gravy.

Make the gravy: Prepare a curry

paste by stirring together garlic paste, ginger paste, turmeric, Indian red chili powder, cumin, coriander, salt and 1/2 teaspoon Bengali garam masala. Set aside.

In the skillet used to saute the dumplings, reheat mustard oil over medium-high heat. Add potatoes and fry 2 minutes, stirring frequently. Add cinnamon stick, Indian bay leaves, red pepper flakes, cumin seeds, cardamom pods and asafoetida. Cook 30 seconds, then stir in onion and cook until potatoes are golden brown, about 4 minutes. Add tomatoes, chopped green finger chiles and prepared curry paste. Reduce heat to low and cook 5 minutes or until tomatoes have completely softened, stirring constantly. Stir in the liquid from cooking the dumplings and taste for seasoning, adding more spices or salt if desired. Return heat to medium-high and cook until potatoes are completely soft and have begun to thicken the stock, about 2 minutes. Turn the heat to low, add the reserved dumplings and cook 2 minutes or until the dumplings are heated through. Stir in ghee and remaining 1/2 teaspoon Bengali garam masala and remove from heat. Remove cinnamon stick, Indian bay leaves and cardamom pods. Garnish with cilantro and serve over rice.

Serves 4.

Per serving, without rice: 283 calories (percentage of calories from fat, 17), 28 grams protein, 34 grams carbohydrates, 12 grams total sugars, 6 grams fiber, 6 grams total fat (3 grams saturated), 64 milligrams cholesterol, 737 milligrams sodium.