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Chitol Maacher Muitha

Chitol Maacher Muitha (Chitol Dumplings in an Onion Gravy)

Chitol Maacher Muitha. Chitol maach dumplings. Cooked in boiling water. Fried in ghee. Stewed in a sinful onion-tomato gravy. Another Bengali classic.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course: Main Course
Cuisine: Bengali, Indian
Ingredients Method Notes

Ingredients
  

For the chitol muithas
  • 250 g chitol gada scraped and deboned, gada portion
  • 1/2 tsp turmeric powder
  • 1/2 tbsp onion paste
  • 1 tsp ginger paste
  • 1/4 tsp garam masala
  • salt to taste
  • oil for frying
For the muitha gravy
  • 1 potato cut into cubes
  • 2 onion coarsely ground to a paste
  • 1 tsp ginger paste
  • 1/4 tsp garlic paste
  • 1 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 2-3 bay leaves
  • 1 one inch cinnamon
  • 2 green cardamom
  • 2 cloves
  • 3 tbsp mustard oil
  • 1 tsp ghee
  • 1 tsp sugar
  • salt to taste

Method
 

For the chitol muithas
  1. Take the scraped and deboned chitol pulp in a bowl, add the turmeric powder, onion paste, ginger paste, garlic paste and garam masala powder. Mix well.
  2. Boil water in a deep bottomed pan. Once the water has started boiling, grease you hands with a little oil, take small amount of fish dough in your greased palm and shape it as shown in the picture (about 1.5 inch length and 0.5inch thickness) and very gently slide it into the boiling water. Repeat the same for the rest.
    Chitol Maacher Muitha
  3. Cook for about 2-3 minutes till the fish is just cooked and as they start to float up, take them out quickly with the help of a strainer. You do not want the fish to be overcooked.
  4. Heat oil in a pan, when smoking hot, shallow fry the fish balls till light brown. 3-4 minutes I would reckon. Do not over-fry the dumplings. You do not want the muithas to be chewy. Keep aside on a kitchen absorbent towel.
For the muitha gravy
  1. In the same pan, fry the potatoes till light brown. Keep aside on a kitchen absorbent towel.
  2. Add the remaining oil to the pan, temper with crushed cardamom, cloves, cinnamon and bay leaves. Allow the spices to release their aroma.
  3. Now add the onion paste, cook till the onions are cooked and the paste turns a golden brown. Add the ginger and garlic paste, cook for another 3-4 minutes.
  4. Dissolve the turmeric powder, red chilli powder, coriander powder and cumin powder in a little water to form a smooth paste. Add to the pan, cook till the masala starts to release oil.
  5. Add the fried potatoes and 11/2 cups of warm water, bring to a gentle simmer. Cook till the potatoes are tender.
  6. Sprinkle in the sugar and salt, gently add the fried muithas, cover and cook over a low flame for 4-5 odd minutes till the gravy has thickened.
  7. Adjust seasonings, finish with a generous dollop of ghee and a hearty sprinkle of garam masala powder. Serve hot with rice.

Notes

  1. You can also shape the spiced chitol pulp to a flat disc (about 1 inch thickness) and very gently slide it into the boiling water.
  2. Cook for about 10-12 minutes till the fish is just cooked and a skewer inserted into the fish comes out clean. You do not want the fish to be overcooked. Remove from heat, gently take out the fish from the water. Allow to cool. Cut into 1 inch squares.