Chital Macher Muitha Recipe
About 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.
- 35 mins
- 17 Ingredients
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
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* 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
How to Make Chital Macher Muitha Recipe
Steps To Prepare
Cut and wash the fish and pick out the bones. The flesh should be completely bone free.
Once you have removed the bones from the fish, pat the flesh, to check if there are any bones left.
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.
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.
Heat mustard oil in a pan, and fry the fish balls lightly and keep aside
In the hot oil, add bay leaves,dried red chilies and 1 tsp cumin seeds.
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
Add 1 tsp turmeric powder,½ tsp coriander powder, red chili powder,cumin powder and salt to taste and cook for 5 minutes.
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.