Chitol Maacher Muitha with Ghee Bhat

Instructions

1. 1

   Make the Dumpling Mixture

   • In a large bowl, combine the Chitol fish meat, mashed potato, finely chopped onion, 1 tsp ginger paste, 1 tsp garlic paste, minced green chilies, 0.5 tsp garam masala, and 1 tsp salt.
   • Knead the mixture with your hands for 5-7 minutes until it becomes a smooth, sticky, and cohesive dough. This process is crucial for tender dumplings.
2. 2

   Shape and Boil the Dumplings (Muitha)

   • Bring a wide pot of water to a rolling boil. Do not add salt to the water.
   • Grease your palms with a little oil. Divide the fish mixture into 12 equal portions and shape them into compact ovals (the 'muitha' or fist shape).
   • Gently slide the dumplings into the boiling water. Do not overcrowd the pot; cook in two batches if necessary.
   • Boil for about 8-10 minutes. The dumplings are cooked when they become firm and float to the surface. Carefully remove them with a slotted spoon and set aside on a plate to cool.
3. 3

   Fry the Dumplings

   • Heat about half of the mustard oil (around 60ml) in a kadai or deep pan over medium-high heat until it's almost smoking.
   • Gently place the boiled dumplings in the hot oil. Shallow fry them, turning occasionally, until all sides are an even golden-brown color. This should take about 6-8 minutes.
   • Remove the fried dumplings and keep them aside.
4. 4

   Prepare the Gravy Base

   • In the same kadai, add the remaining mustard oil. Heat it over a medium flame.
   • Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they release their aroma.
   • Add the onion paste and sauté for 5-6 minutes, stirring frequently, until it turns light golden and the raw smell disappears.
   • Add the remaining 1 tsp of ginger paste and 1 tsp of garlic paste. Cook for another minute until fragrant.
5. 5

   Cook the Masala

   • Add the tomato puree and cook for 2-3 minutes.
   • Lower the heat and add the powdered spices: turmeric, red chili, cumin, and coriander powder, along with the remaining 1 tsp of salt and the sugar. Mix well.
   • Sauté this masala mixture for 5-7 minutes, stirring continuously. Cook until the masala thickens and you see oil separating from the sides of the pan.
6. 6

   Simmer the Curry

   • Pour in 500 ml (2 cups) of hot water and stir well to combine with the masala. Bring the gravy to a vigorous boil.
   • Once boiling, gently slide the fried fish dumplings into the gravy.
   • Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the dumplings to soften and absorb the flavors of the gravy.
7. 7

   Finish and Serve

   • Turn off the heat. Drizzle the ghee and sprinkle the remaining 0.5 tsp of garam masala powder over the curry.
   • Garnish with freshly chopped coriander leaves.
   • Let the curry rest, covered, for at least 5 minutes before serving. This helps the flavors to meld. Serve hot with steamed basmati rice.