Chital Macher Muittha

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Happy New Year to all our readers at Cook Like a Bong. A few months back one of our readers mentioned that even though we are a blog mainly with Bengali recipes, we put up less recipes on fish, the heart and soul of Bengalis. The reason behind it is where I stay there were not much options to have fish. But, with a new store that just opened I now have access to almost all fishes that I used to get back when I was in Kolkata. So, hopefully this year I’ll have many more authentic Bengali fish recipes to share with you all.

Last weekend I went to the store to get some of the common fishes from Bengal – rohu, hilsa, tengra. But, to my surprise there were more, and the best part was a box of minced chital. Chitol or the clown knifefish is one of my favourites. These are huge fishes and with loads of bones. The spicy and oily preparation of chital belly (peti) is one of the many recipes to drool over from the Bengali kitchen. But, there is more to chital, than just its belly. Scraping of the other parts of the fish (discarding the bones) and frying those into dumplings – chital macher muithya is another very popular way of cooking this fish.

Chitol Macher Muittha

I’m not sure how the name “muittha” was derived. But, the preparation is a fishy form of the kancha kalar kofta or the Bengali style malai kofta. The ground fish is mixed with spices, made into balls and fried. These fried dumplings are then cooked in rich gravy and served with rice.

Chital Macher Muithya

Indian, Side, Authentic bengali fish recipe, Chital maach, Fish recipe, Fish dumpling
Cooks in    Serves 4
Ingredients
  • For the duplings:
  • 250gms ground Chital
  • 1 teaspoon ginger paste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon cornflour
  • 1 large egg, beaten
  • 3-4 chopped green chilies
  • Salt to taste
  • Oil for frying
  • For the gravy:
  • 1 medium size potato, cut into squares
  • 1 teaspoon ginger paste
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon whole cumin seeds
  • 2 bay leaves
  • 1/4 teaspoon garam masala powder
  • 1 teaspoon ghee (optional)
  • 2-3 tablespoon mustard oil
  • Salt to taste
Directions
  • Bring the ground fish to normal temperature. Mix all the ingredients for the dumplings, and make small balls or shapes of your choice.
  • Heat the oil in a frying pan, and deep fry the dumplings. Take out and rest on a paper towel to drain excess oil.
  • Heat the mustard oil for the gravy. Mix a pinch of salt and turmeric powder with the chopped potatoes and fry lightly. Take out and store.
  • Mix all the spices expect garam masala in a small bowl with about 2 tablespoons of water
  • Throw in the whole cumin seeds to the same oil, add the potatoes, and pour in the spice paste. Stir for a little while till the spices coat the potatoes and the oil starts separating. Season with salt. Pour in about 1 cup of warm water and cook covered till the potatoes are soft.
  • Gently place the fish dumplings in the gravy. Add the ghee and garam masala. Turn of the heat. Wait for 5-10mins before serving, let the gravy get inside the dumplings

Hot Tips- While making the dumpling, if the mixture sees to be too sticky add a little more cornflour. The dumplings suck in the gravy, so its better to take the dumplings out of the gravy and keep separately. Mix them in again once you are ready to serve

Chitol Muittha

Sending this recipe to Traditional and Native Recipes hosted by Sara.

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