Chitol / Clown Knifefish 1 Kg

Chitol / Clown Knifefish 1 KgNote: The weight mentioned refers to the full weight of the fish. If you opt for cutting, please be aware that the weight will be reduced by 20% to 50% depending on the fish species and the type of cutting chosen. Chitol Fish Overview Common Name: Chitol Clown Knifefish Featherback Scientific Name: Chitala chitala Found In: Rivers and lakes across India, Bangladesh, and Southeast Asia Special Feature: Popular for boneless "Chitol Macher Muitha" a fish

Note: The weight mentioned refers to the full weight of the fish. If you opt for cutting, please be aware that the weight will be reduced by 20% to 50% depending on the fish species and the type of cutting chosen.

🐟 Chitol Fish Overview

• Common Name: Chitol / Clown Knifefish / Featherback
• Scientific Name: Chitala chitala
• Found In: Rivers and lakes across India, Bangladesh, and Southeast Asia
• Special Feature: Popular for boneless "Chitol Macher Muitha" — a fish kofta-style Bengali delicacy
• Flesh: Firm, dense, bony but excellent for cutlets, curries, and grilling
• Bones: Has many fine bones; commonly used as fillets or minced for koftas

✅ Health Benefits of Chitol Fish

1. High-Quality Protein: Supports muscle repair and growth
2. Rich in Omega-3s: Good for heart, brain, and joints
3. Low Fat: Beneficial for weight management
4. Good for Diabetics: Low glycemic impact
5. Iron and Calcium: Supports hemoglobin, bones, and teeth
6. Vitamin D: Boosts immunity and bone strength
7. Boosts Cognitive Function: Thanks to DHA and B12

🍽️ How to Eat Chitol Fish

• Muitha (minced fish dumplings) – most famous Bengali preparation
• Fry or Curry – sliced steaks cooked with mustard or tomato gravy
• Grilled/Steamed – in fillet form with herbs
• Cutlets and Kofta – boneless mince for tikkis or fish balls
• Ideal for elderly and children when minced

🔬 Nutritional Value (per 100g raw fish)

Taste Profile

• Texture: Firm, meaty
• Flavor: Mild, slightly sweet
• Odor: Not strong
• Best With: Mustard, tomato, garlic, or coconut-based gravies

🍛 5 Indian Recipes

1. Chitol Macher Muitha (Bengali Fish Dumplings Curry)

Ingredients:

• Chitol fish (minced) – 500g
• Ginger paste – 1 tsp
• Garlic paste – 1 tsp
• Green chilies – 3 (chopped)
• Salt – 1 tsp
• Turmeric – ½ tsp
• Boiled potato – 1 (mashed)
• Mustard oil – 4 tbsp
• Bay leaf – 1
• Cumin seeds – ½ tsp
• Tomato – 1 (chopped)
• Water – 2 cups

Steps:

1. Mix fish mince with mashed potato, ginger, garlic, green chilies, salt, turmeric.
2. Shape into oval dumplings. Boil in water for 7–8 mins. Set aside.
3. In mustard oil, add bay leaf, cumin, tomato. Cook till soft.
4. Add turmeric, salt, water. Boil, then add dumplings.
5. Simmer 10 mins. Serve with plain rice.

2. Chitol Fish Fry

Ingredients:

• Chitol steaks – 4 pieces
• Turmeric – 1 tsp
• Red chili powder – 1 tsp
• Lemon juice – 1 tbsp
• Salt – to taste
• Mustard oil – 3 tbsp

Steps:

1. Marinate fish with turmeric, chili, salt, lemon juice – 20 mins.
2. Heat oil, shallow fry each piece 4–5 mins/side.
3. Serve hot with onions and lemon wedges.

3. Chitol Macher Kalia (Rich Bengali Gravy)

Ingredients:

• Chitol steaks – 500g
• Onion – 2, sliced
• Tomato – 1
• Ginger-garlic paste – 1 tbsp
• Bay leaf – 1
• Cinnamon – 1 inch
• Clove – 2
• Turmeric – 1 tsp
• Red chili powder – 1 tsp
• Garam masala – ½ tsp
• Mustard oil – 4 tbsp
• Water – 2 cups

Steps:

1. Fry fish steaks with turmeric, set aside.
2. In oil, add bay leaf, whole spices, onion, tomato.
3. Add ginger-garlic, all powdered spices.
4. Add water, bring to boil.
5. Add fish, simmer 10 mins. Garnish with garam masala.

4. Chitol in Mustard Sauce (Shorshe Bata)

Ingredients:

• Chitol fish – 500g
• Black & yellow mustard seeds – 1 tbsp each
• Green chilies – 3
• Mustard oil – 4 tbsp
• Salt – to taste
• Turmeric – ½ tsp
• Water – 1.5 cups

Steps:

1. Soak mustard seeds, grind with chilies into a paste.
2. Lightly fry fish. Set aside.
3. In oil, add paste, turmeric, salt, water.
4. Add fish and cook on low flame 10–12 mins.

5. Chitol Kofta Curry (North Indian style)

Ingredients:

• Chitol fish mince – 500g
• Besan (gram flour) – 2 tbsp
• Green chilies – 2, chopped
• Ginger – 1 tsp
• Garlic – 1 tsp
• Onion – 1, chopped
• Tomato puree – ½ cup
• Oil – 4 tbsp
• Cumin seeds – ½ tsp
• Garam masala – ½ tsp
• Turmeric – ½ tsp
• Salt – to taste

Steps:

1. Mix fish mince, besan, spices. Shape koftas and shallow fry.
2. In oil, cook cumin, onion, tomato puree.
3. Add turmeric, salt, water (1 cup).
4. Add koftas, cook covered 10 mins.

🌍 5 Non-Indian Recipes

1. Thai Chitol Fish Cakes

Ingredients:

• Chitol fish mince – 500g
• Thai red curry paste – 2 tbsp
• Kaffir lime leaves – 4 (chopped)
• Fish sauce – 1 tbsp
• Egg – 1
• Cornflour – 1 tbsp
• Oil – for frying

Steps:

1. Mix all ingredients. Make patties.
2. Shallow fry until golden.
3. Serve with sweet chili sauce.

2. Grilled Chitol Fillet with Lemon & Herbs

Ingredients:

• Chitol fillet – 500g
• Olive oil – 2 tbsp
• Lemon zest – 1 tsp
• Rosemary – ½ tsp
• Garlic – 2 cloves, minced
• Salt and pepper – to taste

Steps:

1. Marinate fish in all ingredients for 30 mins.
2. Grill on medium flame 5 mins/side.
3. Serve with lemon wedges and salad.

3. Chitol Fish Stir-Fry with Veggies

Ingredients:

• Chitol strips – 300g
• Bell pepper – 1
• Onion – 1
• Soy sauce – 1 tbsp
• Ginger – 1 tsp
• Garlic – 1 tsp
• Oil – 2 tbsp
• Salt – to taste

Steps:

1. Sauté garlic, ginger, onion, and bell pepper.
2. Add fish strips + soy sauce.
3. Stir-fry 5 mins. Serve hot.

4. Chitol Fish Tacos

Ingredients:

• Chitol fillet – 300g
• Taco shells – 4
• Cabbage – 1 cup shredded
• Sour cream – ¼ cup
• Lime juice – 1 tbsp
• Chili powder – ½ tsp
• Salt – to taste

Steps:

1. Pan-sear fish with salt, chili powder.
2. Place in tacos with cabbage, sour cream, and lime.

5. Baked Chitol with Garlic Butter

Ingredients:

• Chitol steaks – 4
• Butter – 2 tbsp
• Garlic – 4 cloves, minced
• Lemon juice – 1 tbsp
• Parsley – 1 tbsp chopped
• Salt & pepper – to taste

Steps:

1. Preheat oven to 180°C.
2. Place fish in baking dish, spread garlic, butter, lemon.
3. Bake 20–25 mins. Garnish with parsley.