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Chitol Macher Muitha (chitol fish dumplings in onion gravy) recipe

Chitol Macher Muitha is a quintessentially bengali dish. Cooked in spicy onion tomato gravy, flavoured with ghee, very popular in West Bengal and Bangladesh.

  • Prep time:
  • 20mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 4

Ratings :

    • (0)

Details

Ratings

    • (0)

Non-vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Recipe Notes

From making the gravy , cook in low to medium flame, it gives good taste.

Tags

  • #contest1BMST
Ingredients

Ingredients For Chitol Macher Muitha (chitol fish dumplings in onion gravy) recipe

Methods
  • 1. Frist paste onion keep aside, now paste ginger garlic green chillies keep aside. For the muitha preparation, take 500 grams chital fillet in a large mixing bowl, add 1 teaspoon onion paste, 1/2 teaspoon ginger garlic, chilli paste, salt, turmeric powder, Kashmiri red chilli powder and mix well.
  • 2. Now into this mixture add my secret ingredient one large egg. As I am using 500gm fish fillets so I used one egg, if you have 1kg fish fillets than add 2 egg. Now mix everything very well. Greased hand with oil, take 1 tablespoon fish mixer and give them small cylindrical shape.
  • 3. Put a large pan on flame and add enough water to boil the cylindrical shaped fish fillet mixture. Once the water stars boiling, low the flame, add the cylinders one by one into the boiled water and cook for 5-6 minutes or until the muithas start floating in water. Don't high the flame, keep it low.
  • 4. Drain the shaped fillets and keep them on a separate plate. Allow them to rest for 15 minutes to cool down. If you wish you can slice them, or keep it whole.
  • 5. Now heat kadai, add mustard oil and wait until the oil hot. Put the flame in low and add the muitha pieces into the pan. Fry them on medium high flame for 2-3 minutes on each side till golden brown. Strain the muithas and transfer them on a separate plate. Fry the potato pieces also, keep side.
  • 6. Add more oil, add bay leaf, dry red chilli and cumin seeds, let them crackle. Add onion paste and cook them over medium flame. Add 3 tablespoons ginger-garlic chilli paste and give a nice mix. Cook until oil seperate. Now add tomato puree, again cook until oil seperate, required add little hot water
  • 7. Now add fried potatoes, covered and cook until potatoes gets cooked well, keep adding little hot water or masala gets burnt. Add all the fried muitha, mix well with gravy. Now add approximately 1 or 1/2 cup hot water, allow boil, add salt as per taste, 1-2 tsp sugar.
  • 8. Add ghee and garam masala, give a nice mix. Switch off the flame and keep covered for a while.

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