Chitol Kaliya—a Bengali fish curry fit for a Feast

Chitol, especially chitol belly a.k.a. peti, is one of the most expensive fish you can buy in Bengal. It costs more than large prawns, crabs, or even mutton. It is comparable in market price only to the large ilish (hilsa fish). If you want to really roll out the red carpet for a guest, you cook chitol peti for them. The chitol belly has a meaty texture with a thick layer of fat near the belly cavity. One belly steak will span the entirety of your dinner plate! It is a rare indulgence for most Bengalis.

Today we are making an onion-ginger–based kaliya. In the world of Mughlai gravies, kaliyas are considered lighter, everyday gravies, compared to the more decadent korma. These days, though, even a kaliya seems plenty indulgent, and we are happy to serve this chitol kaliya in place of 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 sets our kaliya apart from regular onion-garlic-ginger based preparations. Definitely give this a try next time you find some good chitol in your local market.
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📝 FULL WRITTEN RECIPE WITH INGREDIENT LIST
https://www.bongeats.com/recipe/chitol-machher-kaliya
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🎥 RELATED VIDEOS
🎬 Chitol machher muithya: https://www.youtube.com/watch?v=KILjD3Z6ufs
🎬 Shada polao: coming soon!

🎬 Katla kaliya: https://youtu.be/kzVcz8X_waw
🎬 Machher mathar kaliya: https://youtu.be/o4Opv9JciLs
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