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A unique, traditional Bengali recipe where delicate dumplings made from Chitol fish are first steamed, then fried, and finally simmered in a rich, aromatic gravy. A true celebration of Bengali cuisine.
For 4 servings
Make the Dumpling Mixture
Shape and Boil the Dumplings (Muitha)
Fry the Dumplings
A unique, traditional Bengali recipe where delicate dumplings made from Chitol fish are first steamed, then fried, and finally simmered in a rich, aromatic gravy. A true celebration of Bengali cuisine.
This bengali recipe takes 100 minutes to prepare and yields 4 servings. At 505.21 calories per serving with 27.66g of protein, it's a advanced recipe perfect for lunch or dinner.
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Prepare the Gravy Base
Cook the Masala
Simmer the Curry
Finish and Serve
If Chitol fish is unavailable, you can try this recipe with the meat of Bhetki (Barramundi) or Aar fish, although the texture will be slightly different.
For a creamier and milder gravy, you can add 2-3 tablespoons of whisked yogurt or a splash of coconut milk along with the water.
You can add parboiled potato cubes to the gravy along with the dumplings to make the dish more substantial.
Chitol fish provides high-quality, easily digestible protein, which is essential for muscle repair, immune function, and building tissues in the body.
This freshwater fish is a good source of omega-3 fatty acids, known to support cardiovascular health by reducing inflammation and improving cholesterol levels.
The dish contains important minerals like phosphorus and calcium from the fish, which are vital for maintaining strong bones and teeth.
It's a moderately healthy dish. The Chitol fish itself is rich in protein and omega-3 fatty acids. However, the dumplings are shallow-fried and the gravy uses a significant amount of oil, making it calorie-dense. It's best enjoyed as part of a balanced diet on special occasions.
One serving of Chitol Maacher Muitha (approximately 3 dumplings with gravy) contains around 520-550 calories, primarily from the fish, oil, and potato.
Dumplings can break for a few reasons: 1) The fish-to-potato ratio was off (too much potato). 2) The mixture was not kneaded well enough to form a cohesive dough. 3) The water was not at a rolling boil when you added them. 4) You handled them too roughly.
While traditional scraping is preferred for texture, you can use a food processor. Pulse boneless fish chunks briefly until you get a coarse paste. Do not over-process, or it will become too mushy.
Yes, you can prepare the dumplings (boiled and fried) a day in advance and store them in the refrigerator. Prepare the gravy fresh and simmer the dumplings in it just before serving for the best taste and texture.
The best tool is a sharp-edged steel spoon. Hold the fish piece firmly and scrape from the tail towards the head. The meat on the belly side (known as 'peti') is the softest and easiest to scrape.
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