Fish

Chitol Macher Muitha

Name: Chitol Macher Muitha
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: Chitol Mach or Sheat Fish - 300 g (only the Doi/Curd - 1 tbsp; Potatoes - 3 medium; Onion - 2 tbsp paste + 1 medium, finely chopped; Ginger - 2 tsp, grated/paste; Green Chillies - 2, chopped; 2 whole slit; Turmeric powder - 1/4 tsp; Chilli powder - 1/2 tsp; Bay leaves - 1; Cinnamon - 1 inch, roughly broken; Green Cardamom - 2, roughly broken; Cloves - 2, roughly broken; Sugar - 1/2 tsp; Salt - To taste; White Oil - 1/2 cup; Preparing:; Boil 1 potato, and mash. Cut the remaining; To the ground fish add 1 tbsp onion paste, 1; Mix the ingredients together.

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Fish koftas made from chitol fish - an elegant Bengali delicacy where fish is ground and shaped into dumplings.

Chitol Mach or Sheat Fish - 300 g (only the Doi/Curd - 1 tbsp
Potatoes - 3 medium
Onion - 2 tbsp paste + 1 medium, finely chopped
Ginger - 2 tsp, grated/paste
Green Chillies - 2, chopped; 2 whole slit
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Bay leaves - 1
Cinnamon - 1 inch, roughly broken
Green Cardamom - 2, roughly broken
Cloves - 2, roughly broken
Sugar - 1/2 tsp
Salt - To taste
White Oil - 1/2 cup
Preparing:
Boil 1 potato, and mash. Cut the remaining
To the ground fish add 1 tbsp onion paste, 1
Mix the ingredients together.

Cooking

Heat oil in kadai.

Fry cut potatoes for 3-4 min and remove.

Make medium size round balls with the fish mix made above and deep fry. Keep aside the kofta.

Oil your palms while shaping the koftas to prevent them from sticking. You may choose to make drum-shaped koftas, just for a cosmetic change!

Keep 4 tbsp oil in kadai and remove the excess. To it add bay leaf, cinnamon, cardamom, and cloves. Fry for 30

Add chopped onion and ginger paste and fry on medium heat for 4-5 min. Stir to ensure that the masala does not stick to the bottom. If required sprinkle water occasionally.

Add doi, turmeric and chilli powder and fry for an additional 2 min.

Add the fried potatoes and mix well with masala. Add 1 cup water, and salt. Cover and simmer till potatoes are almost done.

Add fish balls and green chillies to the gravy. Simmer (uncovered) for 3-4 min ensuring that potatoes are optimally cooked.

Serving Suggestions

Serve with pulao or white rice.

Per serving - based on typical ingredient amounts

~224 kcal Calories

~11 g Protein

~18 g Carbs

~13 g Fat

~3 g Fiber

Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.

Shop Ingredients & Tools

Items that help make this recipe authentic

Organic Turmeric Powder High curcumin, sourced from India

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Fish Curry Masala Special blend for fish dishes

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Rani Mustard Oil (1L) Pure Kachi Ghani - authentic Bengali flavor

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Cast Iron Kadai Traditional Indian wok for authentic cooking

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