Chitol Macher Muitha

Name: Chitol Macher Muitha
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 700 g chitol fish (flesh scraped from the body, bones removed as much as possible); 1 pcs potato (small, boiled and mashed); 2 pcs onion (medium, 1 finely grated for muitha and 1 finely chopped for gravy); 2 inch ginger (divided, half grated and half made into paste); 4 pcs garlic (cloves, made into paste); 3 pcs green chili (2 finely chopped and 1 slit); 3 tbsp mustard oil; 1 pinch turmeric powder (for the fish mixture); 1 pinch red chili powder (for the fish mixture); 0.5 tsp cumin powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pcs bay leaf; 1 inch cinnamon; 2 pcs green cardamom; 2 pcs cloves; 0.5 tsp salt (divided); 0.5 tsp sugar; 3 cup water (divided, for poaching muitha and making gravy)

RATING

4.4/5(32)

TASTE SCORE

9/10

A treasured Bengali fish delicacy where scraped chitol fish is mixed with spices, shaped into dumplings, gently cooked, then simmered in a light mustard-spiced gravy. Rich, delicate, and perfect with plain steamed rice.

PREP

35m

COOK

40m

SERVES

1 KATORI

334 cal

SERVINGS

METHOD · 10 STEPS

prep · ~10 min
Prepare the fish mixture.
1.Check the scraped chitol fish carefully and remove any visible bones.
2.Place the fish in a bowl with the boiled mashed potato, grated onion, grated ginger, chopped green chili, 1 pinch turmeric powder, 1 pinch red chili powder, and half of the salt.
3.Mix well with your hand until the mixture feels sticky and holds together.
TIPScrape and check the fish patiently. Even small bones can spoil the texture of the muitha.
mix · ~7 min
Shape the muitha logs.
1.Divide the fish mixture into 6 to 8 equal portions.
2.Grease your palms lightly with a few drops of mustard oil.
3.Shape each portion into a smooth oval log or cylinder.
boil · ~8 min
Poach the muitha.
Bring 2 cups water to a gentle boil in a wide pan. Lower the shaped muitha into the water, cover, and cook until firm and cooked through.
TIPKeep the boil gentle so the dumplings stay intact and do not break.
rest · ~5 min
Cool the muitha slightly.
Lift the poached muitha out carefully and let them cool enough to handle. Slice them into thick rounds.
saute · ~8 min
Start the gravy base.
1.Heat mustard oil in a pan until it reaches the smoking point, then lower the heat slightly.
2.Add bay leaf, cinnamon, green cardamom, and cloves.
3.Add the chopped onion and cook until light golden.
4.Add ginger paste, garlic paste, and the slit green chili, then cook until the raw smell fades.
TIPHeating mustard oil well first softens its sharpness and gives the gravy its proper Bengali flavor.
saute · ~4 min
Cook the spices.
Add the remaining turmeric powder, red chili powder, cumin powder, coriander powder, remaining salt, and sugar. Splash in a little water and cook until the masala looks glossy and aromatic.
simmer · ~5 min
Make the gravy.
Pour in the remaining 1 cup water and bring the gravy to a gentle simmer. Cook for 4 to 5 minutes so the spices blend and the sauce thickens lightly.
assemble · ~2 min
Add the muitha to the gravy.
Slide the sliced muitha into the simmering gravy in a single layer. Spoon a little gravy over them so they absorb the flavor without breaking.
simmer · ~6 min
Finish the dish gently.
Cover and simmer on low heat until the muitha soak up the gravy and the sauce clings lightly to the pieces. Sprinkle garam masala over the top.
TIPDo not stir too much at this stage. Shake the pan gently if needed.
serve
Serve hot with plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze excess water from the grated onion before mixing, or the muitha may turn too soft to shape.
2
If the fish mixture feels loose, rest it 10 minutes before shaping so the potato and fish bind better.
3
Poach in barely simmering water, not a rolling boil, to keep the dumplings smooth and intact.
4
Cool the poached logs before slicing; hot muitha can crumble when cut.
5
Use a wide pan for the final simmer so the slices sit in a single layer and do not break while absorbing gravy.
6
Let the finished dish rest 5 minutes off the heat; the gravy clings better and the muitha pick up more flavor.
7
Store leftovers chilled for up to a day and reheat by gently simmering, never vigorous stirring.