Chitol Muitha

Ingredients
Chitol fish boneless 250 gms
Boiled potato 150 gms
Onion paste 2tbsp
Tomato paste 2tbsp
Ginger paste 1tbsp
Garlic paste 1tsp
Coriander powder 2tsp
Cumin powder2tsp
Cinnamon powder 1/2 tsp
Clove powder 1/4 tsp
Cardamom powder 1/4 tsp
Red chilly powder 1tsp
Turmeric powder 2tsp
Black pepper powder 1tsp
Green chillies 4
Sugar 2tsp
Ghee 1tbsp
Mustard oil 4tbsp
Salt

Procedure

Mix the potatoes and half of all the pastes and powdered spices to the boneless Chitol fish. This will look like a dough.
Boil enough water in a deep pan. Make small balls with the fish mixture and boil them in batches of 2minutes each. Drain them aside.
In a kadhai heat mustard oil. Fry the fish balls in batches and drain.
Heat the residual oil. Add red chilly powder. Fry all the remaining pastes till oil separates. Add all the dry powder spices alongwith 2tbsp water. Saute this till oil separates.
Add sugar and  salt.
Mix the fish balls in the masala and saute for a minute. Add 2cups water. Cover and cook for 5minutes.
Pour in the ghee and let it rest covered for 5minutes.

Serve with steamed rice or parathas.
This again is an East Bengal   delicacy and tastes very much like desi chicken. The gravy has a unique taste which lingers and is very satifying.
Chitol fish 'pety' or tummy part can be prepared as kalia or curry.