Chital Macher Muitha Recipe

Bengalis and their obsession with fish is well-known. But even among Bengalis, the scale of love for fish differs from region to region. People from 'East Bengal' or the natives of present-day Bangaladesh, and those who have migrated from this region to other parts of the world are notorious for their love for different kinds of fish in the Bengali community. Chittal Maacher Muitha is also a typical 'East Bengal' preparation. Since the preparation of the dish demands true labour of love, the dish is prepared only on special ocassions. The word Muitha is derived from Bengali words 'mutho' in Bengali or 'Mutthi' in Hindi, which means a closed fist. In this recipe, fish is first deboned and then moulded into balls using hands, pressing it firmly using palms. These balls are then boiled and fried. Finally they are cooked in a gravy. 

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35minstotal
15minsPrep
20minsCook
35m.total
15m.Prep
20m.Cook
Chital Macher Muitha
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Ingredients for Chital Macher Muitha Recipe

  • 200 gram Chital Fish
  • 1 cup Smashed potato
  • 1 cup tomato paste
  • 1 cup onion paste
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • As required Salt
  • 1 tablespoon red chili powder
  • 2 dried red chilies
  • 2 bay leaves
  • 1 tablespoon cumin seeds
  • As required Mustard oil for cooking
  • As required Black pepper powder

Directions: Chital Macher Muitha Recipe

Steps To Prepare

  • STEP 1.Cut and wash the fish and pick out the bones. The flesh should be completely bone free.

Cooking Directions

  • STEP 1.Once you have removed the bones from the fish, pat the flesh, to check if there are any bones left.
  • STEP 1.In a mixing bowl, add the fish, mashed potatoes,2 tbsp onion paste,garlic paste and ginger paste,salt, black pepper powder and sugar. Mix well to form a paste.
  • STEP 2.Heat water in a pan and make balls of the fish paste and boil them, drain and keep them aside. Do not toss away the water, keep for later use.
  • STEP 3.Heat mustard oil in a pan, and fry the fish balls lightly and keep aside
  • STEP 4.In the hot oil, add bay leaves,dried red chilies and 1 tsp cumin seeds.
  • STEP 5.Add the onion paste,ginger paste & garlic paste, fry them. Add tomato paste, 1 tsp turmeric powder,½ tsp coriander powder, red chili powder,cumin powder and salt to taste
  • STEP 6.Add 1 tsp turmeric powder,½ tsp coriander powder, red chili powder,cumin powder and salt to taste and cook for 5 minutes.
  • STEP 7.Add the water you had reserved after boiling the fish balls, and cover and cook for 5 minutes. Add the fish balls and cook for 2 mins on low flame

Storage And Serving Method

  • Serve hot with hot portion of rice.
Nutrition
value
357
calories per serving
6 g Fat12 g Protein60 g Carbs29 g FiberOther

Current Totals

  • Fat
    6g
  • Protein
    12g
  • Carbs
    60g
  • Fiber
    29g

MacroNutrients

  • Carbs
    60g
  • Protein
    12g
  • Fiber
    29g

Fats

  • Fat
    6g

Vitamins & Minerals

  • Calcium
    318mg
  • Iron
    14mg
  • Vitamin A
    10802mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    167mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    125mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    283mg
  • Manganese
    3mg
  • Phosphorus
    276mg
  • Selenium
    12mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp