Chital Macher Muitha

Here I’m going to share with you a one of the rarest recipes of fish. This is basically a Bangladeshi recipe prepared from a fish called “CHITAL”. I have learnt this preparation from my mother and my mother still makes this recipe on special occasions as this is a hit item for all of us, but the procedure of making the recipe is a bit tough as you need to separate the flesh from the thorns. Though it is a time consuming but I’ll show you the easiest way to do the entire process of making “CHITAL MACHER MUITTHA”.

CHITAL MACHER MUITHA

Servings: 6

Ingredients (for preparation of Muittha):

Chital Fish – 1 kilogram (slice from the back portion, in Bengali it’s called ‘Gadar dik’)

Ginger paste – 1 tbsp

Garlic paste – 1 tbsp

Green Chili paste – 1 tbsp

Cumin powder – 1 tbsp

Turmeric powder – ½ tbsp

Salt – as per taste

Ingredients (for preparation of Gravy):

Onion paste – 1 medium

Ginger paste – 1 tbsp

Potato – 2 medium (cut into small cubes), this is optional

Tomato – 1 medium, chopped

Bay Leaves – 2 pcs

Cinnamon stick – 1” size

Cloves – 6/7 pcs

Green Cardamom – 5/6 pcs

Garam Masala (spice mixture) – 1 tbsp

Turmeric powder – ½ tbsp.

Cumin powder – 1 tbsp

Chili powder – 1 tbsp

Mustard oil – 6/7 tbsp

Salt – as per taste

Sugar – 1 tbsp

Preparation:

First, you need to take out the flesh from the fish with a big spoon by separating the thorns. If at all you find some thorns coming out, separate them with your hand. This is main part of the preparation as you need to take out the flesh only without the thorn. You main job is over.

Mix the flesh or the fish mince with ginger paste, garlic paste, green chili paste, cumin powder, turmeric powder and salt. Once it is done now need to WET YOUR HANDS and take small portion from it to give it a round shape. Do the same way to make the balls. In a pan, boil water. Drop all the balls one by one and let them boil for 5 minutes till the color changes.

After 5 minutes, take out the fish balls from the boil water and allow them to cool.

In a pan, heat oil, shallow fry the fish balls and keep them aside.

In the same oil, fry the potato cubes and keep aside. I avoid using potatoes. 

In the same oil, add whole garam masala (bay leaves, cloves, cinnamon, and cardamom), fry for a minute and then add ginger/garlic paste, fry them for few seconds. Then add onion paste and sauté till the onion becomes brownish in color.

In a small bowl, add water and mix all dry masala (turmeric powder, cumin powder and chili powder) and once the gravy is prepared pour the masala mixture into it. Stir it and wait till oil separates.

Add tomato, cook for a while.

Pour water (as much as you require for gravy). Let the water boils, then add fish balls and fried potatoes.

Cover the lid of the pan. Allow them boil for 5 minutes in low flame.

After 5 minutes, open the lid, garnish with garam masala, cover the lid and switch off the flame.

Your Chital Macher Muitha recipe is ready to serve...Serve this with plain steamed rice. I hope before you taste, you will be famished once you see the preparation.