Chitol Macher Muitha | চিতল মাছের মুইঠ্যা - Didun Er Rannaghor Episode 1

Chitol Maccher Muitha

Ingredients and process.
For the Muitha,
• Knifefish / Chitol - 500gms
(please ask your fish vendor
to give you fish for making
“Muitha” specifically)
• Boiled Potato - 1 large
• Salt - 1.5 Tsp
• Cumin Powder - 1 tsp
• Coriander Powder - 1 tsp
• Red Chilli Powder - 1 tsp
• Green Chilli Paste - 1 tbsp

For the gravy.
FRY,
• Mustard Oil
• Diced Potato - 3 small potatoes
• Green Cardamom - 3
• Bay Leaves - 2
• Cinnamon - 1/2 inch
• Salt to taste
• Red Chilli Powder - 1 tsp
• Sugar - 1 tsp (Optional)
• Green Chilli Paste - 1/2 tsp (Optional)

BLEND TOGETHER,
• Tomato - 1 (Medium)
• Coriander Powder - 1 tsp
• Turmeric Powder - 1 tsp
• Cumin Powder - 1.5 tsp
• Ginger Paste - 1.5 tsp
• Water - 1/2 cup

OTHERS.
• Ghee - 2 tbsp
• Garam Masala - 1/4th tsp


Process:
Step 1 - Heat some water in a large pot. While the water comes to a boil, take the raw fish and add in all the ingredients as mentioned under the head “For the muitha”. Mix everything well.

Step 2 - Once the water starts to boil, drop in the mashed fish in whatever random shape you desire. However, dont make it too large. Once the fish balls start floating - it’s an indication that the fish is now cooked and is ready to take out.

Step 3 - After taking the steamed nuggets of fish out of water, let it cool down a bit. You can then cut these into medium sized pieces like we did. Each large steamed fish ball gave us 4-5 pieces of steamed muitha.

Step 4 - In a deep bottomed pan / Kadhai take enough mustard oil to deep fry the steamed muithas until golden brown, on high flame.

Step 5 - Fry the diced potatoes until golden brown.

Step 6 - In another kadhai, take about 2 tbsp of mustard oil and add green cardamom, bay leaves, cinnamon along with the diced potatoes. Fry until fragrant. Time to put in salt, red chilli powder, sugar (optional) and green chilli paste (optional).

Step 7 - In a blender/mixer/grinder blend all the ingredients as mentioned under the head “BLEND TOGETHER”.

Step 8 - Add the blended concoction to the potatoes and mix well until the water evaporates and it becomes thick. Once the raw smell of the tomato disappears, add in the fried fish nuggets / muitha. Mix well.

Step 9 - Once the muithas are well coated with masala, add in 500ml of water. Mix well. Cover and let it simmer on medium flame / heat for 10-15 mins.

Step 10 - After The gravy becomes half of what it previously was, add in Garam Masala Powder and Ghee. Give one final mix and it’s ready to serve with steamed rice.

Enjoy! ❤️