Chitol macher muitha
Chitol macher muitha, from above
Non vegBengal

Chitol macher muitha

Chitol fish dumplings in a rich gravy. Bengal's festive fish showpiece.

90 minTime
22 gProtein each
mediumSpice
The fish dumpling1 chapter · 1 min read

Make it your way

Grandma's wayChitol flesh scraped by hand.
The original
351kcalsame
22 gproteinsame
4 gfibresame
90minutessame

Chitol muitha as Bengali homes make it.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish400 g chitol, scraped flesh
Potato1, boiled
Onion2, half grated, half sliced
Ginger2.5 cm, paste
Green chilli2
Garam masala1 tsp
Cornflour (cornstarch)2 tbsp
Tomato1, pureed
Cumin powder (ground cumin)1 tsp
Coriander powder (ground coriander)1 tsp
Kashmiri chilli powder1 tsp
Turmeric (ground turmeric)¼ tsp
Sugar1 tsp
Ghee2 tsp
Whole spicesbay, cardamom
Mustard oilfor frying and gravy
Water1¼ cups
Saltto taste

Method

5 steps
  1. 1Scrape the fish flesh, mash with potato, grated onion, half the ginger, chilli, garam masala, cornflour and salt.
  2. 2Shape into logs and boil 10 minutes; cool and slice into diamonds.
  3. 3Fry the diamonds in mustard oil until golden.
  4. 4Fry whole spices and sliced onion; add ginger, tomato, powders and sugar; cook and add water.
  5. 5Add the fried muitha and simmer; finish with ghee and garam masala.
Serve it like this

Serve warm in a bowl with steamed rice or pulao.

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Make it a meal

What goes with Chitol macher muitha: a bread or rice, a side, something to drink and something sweet.

Bread or rice Basanti pulao45 min
Bread or rice Luchi45 min
On the side Kochu shaak45 min
On the side Begun basanti35 min
To drink Kokum sharbat25 min
Something sweet Mishti doi50 min
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