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About this recipe: Pituli is a mouth watering spicy dish that is made with fish without its bone. The resulting curry is thick and hence it makes it ideal with plain roti. Enjoy.

ferdous_sanj Dhaka, Bangladesh

Serves: 4 

  • 1/2 kg mula shak/ radish leaves
  • Salt as needed
  • 6-7 green chillies, slit in half
  • 1/2 teaspoon cumin paste
  • 1 teaspoon garlic paste
  • 2 tablespoons garlic slices
  • 1/2 teaspoon turmeric powder
  • Water as needed
  • 150 g whole taki fishes
  • 1 tablespoon rice powder
  • 2 tablespoons soybean oil
  • 1 tablespoon onion slices
  • 4 dried red chillies

Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Add the leaves, salt, green chillies, cumin and garlic pastes, half of the garlic slices and turmeric power on to a saucepan. Add water to boil the leaves. Stir well and cook until the water dries up and the leaves hae blended well with the ingredients.
  2. In a separate saucepan, boil the fishes with salt.
  3. When the fish has boiled, allow to cool and then pick out the fish bones. Add the fish meat to the leaves in the saucepan. Mix.
  4. Mix rice powder in 2 teaspoons of water in a cup. Add this mixture on to the leaves and mix.
  5. Heat a kadhai/ frying pan with oil. Add the onion slices, garlic slices and dried red chillies. Stir and fry until slightly red.
  6. Pour this mixture on to the saucepan with the leaves. Mix and simmer on low heat for 5 minutes.
  7. Serve.

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