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Chitol Mach er Muitha
A delicacy from Bangladesh, Chitol Mach er Muitha features tender fish cakes made from Chitol fish, simmered in a rich, spiced gravy. It's a comforting and flavorful dish often served during special occasions.
ð§ ææ
- 500 g Chitol fish(boneless fillets)
- 1 medium Onion(finely chopped)
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1.5 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Red chili powder(or to taste)
- 2-3 Green chilies(slit)
- 0.5 tsp Garam masala powder
- 2 Bay leaves
- 3-4 Cardamom pods
- 1 inch Cinnamon stick
- 4 tbsp Oil(vegetable or mustard oil)
- to taste Salt
- 2 cups Water
- 2 tbsp Besan (gram flour)(for binding the fish cakes)
ðšâð³ äœãæ¹
- 1
Steam the Chitol fish fillets until cooked through. Let it cool slightly, then remove any remaining bones and mince the fish finely or process in a food processor until it forms a paste.
- 2
In a bowl, combine the minced fish with chopped onions, ginger paste, garlic paste, turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, salt, and besan. Mix well to form a dough-like consistency.
- 3
Shape the fish mixture into small, oval-shaped dumplings (muithas).
- 4
Heat oil in a pan over medium heat. Gently fry the fish dumplings until they are golden brown on all sides. Remove and set aside.
- 5
In the same pan, add a little more oil if needed. Add bay leaves, cardamom pods, and cinnamon stick. Sauté for a minute until fragrant.
- 6
Add chopped onions and sauté until golden brown. Add ginger paste and garlic paste, and cook for another minute.
- 7
Add turmeric powder, cumin powder, coriander powder, and red chili powder. Stir well and cook for a minute until the spices are fragrant.
- 8
Pour in water and bring the gravy to a simmer. Add salt to taste and slit green chilies.
- 9
Gently place the fried fish dumplings into the simmering gravy. Cover and cook on low heat for about 20-25 minutes, or until the dumplings are cooked through and the gravy has thickened.
- 10
Sprinkle garam masala powder over the dish. Serve hot with rice.
ð¡ ããã®ã³ã
- âEnsure the fish is thoroughly deboned for a smooth texture.
- âDo not overcook the fish dumplings, or they might break apart.
- âAdjust chili powder according to your spice preference.
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- Add a tablespoon of yogurt to the fish mixture for added richness.
- Garnish with fresh coriander leaves before serving.