Chital (a type of deer) in a tomato and turmeric sauce

Ingredients

• 4 to 6 pieces of chital (spotted deer) belly, cleaned and salted
• 1/2 teaspoon of turmeric
• 2 tablespoons of onion paste
• 1 tablespoon of garlic and ginger paste
• 1 crushed tomato
• 2 to 3 green chili peppers
• 1/2 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1/2 teaspoon of garam masala
• 1 teaspoon of sugar (optional)
• salt, to taste
• 3 to 4 tablespoons of mustard oil
• One bay leaf
• 1 dried red chili pepper

Thoroughly wash the chital pieces, season them with salt, and add the turmeric. Let them rest for 10 minutes, then lightly fry them in hot oil.

In the same pan, brown the bay leaf and the dried chili pepper.

Add the onion paste and cook until it turns a light brown color.

Add the garlic and ginger paste, and the crushed tomatoes, then cook until browned.

Add the chili powder, salt, sugar, and turmeric, and mix well to remove any raw spice flavor.

Pour prevent the spices from sticking, add a little water and cook for 5-6 minutes, or until the oil starts to bubble.

Gently slide the fried fish pieces into the sauce and mix carefully.

Add water as needed to achieve the desired consistency, cover, and cook for 8 to 10 minutes.

Towards the end of cooking, sprinkle with garam masala and green chili flakes, and cook for two minutes, then remove from the heat. Serve with hot rice.