In memoriam : Rummana Zaman

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Chitol Maacher Kopta (Featherback Fish Balls)

Serves four to five people.

  • Fresh Chitol fish paste - 2 cups
  • Finely chopped onions - ½ cup
  • Ginger paste - 1 teaspoon
  • Garlic paste - 1 teaspoon
  • Chili powder - 1 teaspoon
  • Cumin powder - 1 teaspoon
  • Ground turmeric - ½ teaspoon
  • Black pepper - ½ teaspoon
  • Garam masala (cinnamon, cardamom and cloves) - ½ teaspoon
  • Finely chopped green chili - 1 teaspoon
  • Chopped coriander - 2 teaspoons
  • Salt - 1 teaspoon (or as needed)
  • Oil - ½ cup
  • Mix the fish paste with ½ teaspoons each of ginger, garlic, chili powder, cumin powder and salt.
  • Now mix the paste with the garam masala and black pepper, and make small balls out of it.
  • Heat oil in a pan and deep fry the fish balls until they are reddish.
  • Keep aside.
  • Now brown the onions in the same pan, and add the rest of the ginger, garlic, chili powder, cumin, turmeric, salt and some water. Mix well for 2 minutes.
  • Add the fried fish balls to the pan and mix with the sauce slowly.
  • Add in about ½ cup of water and coriander, cover and keep over low heat.
  • After 3 to 4 minutes, when the gravy thickens, turn off the heat and serve hot.
Note: The fish balls can also be served separately once they are fried and cooked.


Unknown said...

Thank you so much for sharing your incredible experience in cooking for 40 years...I had bought some minced chital and was wondering for last two weeks,"what to do with that".Thanks for your idea..

Rummana Zaman said...

Thanks Nihar. Hope the dish turned out to be good!

Unknown said...

Thnx for the recipie... but after fried the balls ....when i tried for taste it was seemed to me little bit smel like uncooked fish........... will it be removed after when i gave the balls on the thicky sauce????