Chitol Macher Muitha is a classic and cherished recipe from the Bengali cuisine, a culinary tradition renowned for its love of fish and complex flavors. This dish holds a special place in the hearts of many, particularly in Bangladesh and the Indian state of West Bengal, where fish is a staple ingredient.
Chitol Macher Muitha Recipe
Chitol Macher Muitha is a classic Bengali dish made with fish dumplings cooked in a spicy and aromatic gravy. The dish utilizes the meat from the Chitol fish, known for its firm texture and unique flavor.
Ingredients
- 500 g Chitol fish deboned and minced
- 2 medium Potatoes boiled and mashed
- 1 tablespoon Ginger paste
- 1 tablespoon Garlic paste
- 2 Green chilies finely chopped
- 2 medium Onions finely chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Cumin seeds
- 2 Bay leaves
- a handfu Cilantro chopped
- Mustard oil for cooking
- to taste Salt
- 1 teaspoon Sugar (optional)
Instructions
Prepare the Fish Dumplings (Muitha):
- In a mixing bowl, combine the minced Chitol fish, half of the ginger and garlic paste, green chilies, and salt. Add mashed potatoes to the mix to help bind the dumplings.
- Shape the mixture into oval-shaped dumplings.
- Heat mustard oil in a pan and shallow fry the dumplings until golden brown. Set aside on absorbent paper.
Make the Gravy:
- In the same pan, add cumin seeds and bay leaves to the remaining oil. Once they splutter, add the chopped onions and fry until golden brown.
- Add the remaining ginger and garlic paste, turmeric powder, red chili powder, and salt. Fry the masala until the oil separates.
- If you prefer a sweet note, add a teaspoon of sugar to caramelize with the onions.
- Add water to the masala mix and bring it to a boil.
Cook the Muitha in Gravy:
- Gently place the fried fish dumplings into the boiling gravy.
- Cover and simmer on low heat for about 10-15 minutes, allowing the dumplings to absorb the flavors.
Garnish and Serve:
- Once the gravy reaches your desired consistency, sprinkle garam masala powder and cilantro over the dish.
- Turn off the heat and let the dish sit covered for a few minutes before serving.
Tips and Information
Conclusion
Chitol Macher Muitha is a dish that offers a glimpse into the depth and complexity of Bengali cuisine. It’s a labor of love, from the meticulous preparation of the fish dumplings to the slow-cooking of the aromatic gravy. For those who appreciate the art of cooking and the joy of savoring intricate flavors, Chitol Macher Muitha is a dish that truly satisfies the soul.
Tips and Overview
- Fish: Chitol fish is preferred for its distinct taste and texture, but you can substitute with other firm white fish.
- Texture: The Muithas should be firm but not too dense. Adjust the amount of potato if necessary.
- Gravy: The consistency of the gravy can be altered to suit your preference, from thick to relatively thin.
- Serving Suggestion: Chitol Macher Muitha is best served with steamed rice or pulao.
- Mustard Oil: Its pungent aroma is characteristic of Bengali cuisine, but you can use vegetable oil if mustard oil is not available.