Chitol Fish Balls in a rich gravy (Chitol Maacher Muitha)

Chitol Maacher Muitha

Chital or Chitol Maacher Muitha is a traditional Bengali Fish Recipe, that is made at special occasions. Muitha is actually dumplings made from the Chitol fish meat grated from a large piece.
The fish has millions of bones but this preparation is made for those who love the fish but hate the bones. It is a Bangal delicacy though now both sides of Bengal , east (Now Bangladesh) and west love it equally.

Ingredients :

For the Muithya :
Chitol Maach........................600 grams (Gada piece , Pith side )
Potato.....................................2 ,large,Boiled &Mashed
Onion/Ginger/Garlic/Green Chilly Paste.............2-3 Tbsp
Roasted Cumin Powder.................................2 tsp
Salt..................................................as per taste
Water............................................a large pan full of water

 Put a large and deep pan full of water to boil on high flame. When the water boils..... Mash the fish and potato together very well . Mix all the other ingredients as well. Make tight balls of the fish meat with all the ingredients mashed well together and then drop the balls in hot boiling water.  Now, i have always given either ball or elongated shape to the muithas but some ladies do make square shaped or diamond shaped muithas.

At first when dropped in boiling water, the muithas will sink but after a few seconds they will rise to the top. Carefully remove with a slotted laddle  and keep aside.
Now, heat 1/2 cup - 1 1/2 cup  (200-250 grams) of Mustard Oil Or Refined Oil,which ever you prefer and fry the fish balls in low heat till golden in colour slowly. When done remove .

Ingredients For Gravy :

Mustard Oil (Or any Oil)..................2 Tbsp

Potato.................................................2,medium,Cubed
Ginger-Garlic Paste.............................2 tsp
Onion Paste...........................................2 Tbsp
Tomato Puree.......................................2 Tbsp
Red Chilly Powder...............................1/2 tsp
Kashmiri Chilly Powder........................1/2 Tsp
Turmeric Powder...................................1/2 tsp
Salt...........................................................1/2 Tsp (Or as per taste)
Sugar..........................................................1/2 Tsp(Optional)
Clarified Butter (Deshi Ghee)......................1 Tbsp
For the Tempering :
Bay Leaf (Tej Patta )...........................2
Green Cardamom.................................2,slit
Cinnamon............................................1 piece
Clove...................................................4


Heat some water in a kettle and keep ready.

Mix 1 Tsp (Heaped) Cornflour in 4 Tbsp water and keep aside.

Method  Of Preparing the Gravy :

First of all heat 2 Tbsp oil in a pan and fry the potato cubes. Remove.
Add the Clarified Butter in the same oil and also add the  Bay Leaves, Cardamoms, Cinnamon and Cloves . Stir a bit before adding the Onion paste, Ginger-Garlic paste and stir fry. Add the Tomato next. Also add the dry spices.......Turmeric, Red Chilly Powder, Kashmiri Chilly Powder, Salt and Sugar. Fry till oil separates and rises to the top .Then add 1-1/2 cup warm water.This will make the gravy. When it boils add the potato cubes. When it boils , add the Fish balls.
When these come to a boil , turn off the heat and leave covered, Giving a standing time of 10 minutes.
The Fish balls(Muitha) will soak up some of the gravy and soften .
Carefully remove the Chitol Muithas to a flat serving dish  and top with the Gravy.
Garnish

Srape the Fish Meat with a spoon

Chitol Maacher Pieces

Chitol Maacher Muitha

P.S : The use of