Chitol Kofta Curry

                  Chitol fish is supposedly extremely bony.... the front portion which is extremely rich, oily and has big bones (bengalis refer it as peti) is used to make curries. Whereas , the rear portion has extraordinary bones and hence ,  has to be artistically carved and scraped in such a way that the flesh comes out leaving thin bones behind ....it actually has to be scooped out with a blunt spoon moving carefully against the bone formation. Its a bit tricky !

Ingredients.....

1. 500 gms Fish 
2. 2 medium potatoes
3.half tsp ground ginger
4 1 onion (finely chopped)
5.1 beaten egg
6.oil 
7.salt  to taste


To make the kopta/ fishballs....Boil and mash potatoes and mix it well with the fish lump. The lump is  very sticky, but it still needs a binder . Add a beaten egg ,chopped onions , little bit of ginger and salt ; roll into small balls.Heat oil in a deep karai/ wok and deep fry the balls. These koptas can eaten as an appetiser or, they can be put in a thick gravy and served with hot rice.