Chitol Macher Muitha is very popular dish in Eastern India. It is served in any special occasion with steamed rice or polao.
Ingredients for preparing Chitol Macher Muitha:
- Chitol fish : 500 gm
- Potato : 2 pieces (boiled & smashed)
- Potato : 3 pieces (cubed)
- Onion paste : 3 pieces
- Ginger paste : 2 tbsp
- Coriander powder : 1 tsp
- Cumin powder : ½ tsp
- Turmeric powder : 1 tsp
- Red chilli powder : 1 tsp
- Cardamom : 2 pieces (grounded)
- Cinnamon sticks : 2†(grounded)
- Clove : 2 pieces (grounded)
- Tomato puree : 100 gm
- Green chillies : 4 pieces (chopped)
- Ghee : 1 tsp
- Oil : as required
- Bay leaves : 2 pieces
- Salt : to taste
- Sugar : 1 tsp
Procedure for preparing Chitol Macher Muitha:
- Hold the fish with your left hand, use the tip of a sharp steel tablespoon to scrap the fish lengthwise with gentle strokes to separate the flesh from the bones & scales.
- Add 2 tbsp of water to the scraped fish & mix well.
- Add smashed potato, 1 tsp of ginger paste, 1 tsp of onion paste, ½ tsp of red chilli powder, ½ tsp of sugar, green chillies & salt. Mix well.
- After rubbing a little oil on your hands divide the mixture into 4 flat patties.
- Boil 2 cups of water & add fish patties, cover & boil for 2 minutes.
- Uncover & turnover the fish patties & cook till the patties float into the water.
- Drain out the water & let it be cool.
- Cut the patties into cubes & make muitha with your hands.
- Heat oil in a kadai & deep fry the cubed potatoes.
- Drain & keep aside the potatoes.
- Deep fry the muithas & keep aside.
- Add little more oil in kadai. Add bay leaves, remaining onion paste & fry in low heat.
- Add remaining sugar, ginger paste, coriander powder, cumin powder, turmeric powder, red chilli powder & tomato puree. Cook till oil releases.
- Add fried potatoes & ½ cup of water.
- Add muithas & cook for 3 minutes.
- Add ghee & garam masala.
- Remove from heat & serve hot.