Chitol Maachh'er Muithya

Chitol Maachher Muithya is a celebrated and rare dish from Bengali cuisine, often prepared for special occasions. Originating from traditional kitchens, it involves a skilled process of extracting the flesh from the back of a chitol fish, shaping it into dumplings (called muithya), and simmering them in a delicately spiced gravy with potatoes. This dish reflects the finesse and richness of Bengali culinary heritage.

Ingredients:

For the Fish Dumplings (Muithya):

• Chitol fish flesh (boneless, minced) – 400 g

• Ginger paste – 1 tsp

• Green chili paste – 1 tsp

• Salt – to taste

• Shalimar's Soyabean oil – 1 tsp

• Semolina (suji) or all-purpose flour (maida) – 1 tbsp (optional for binding)

For the Gravy:

• Potatoes – 2 medium, peeled and cubed

• Onion paste – 2 tbsp

• Ginger paste – 1 tsp

• Garlic paste – 1 tsp

• Shalimar's Chef Spices Cumin powder – 1 tsp

• Shalimar's Chef Spices Coriander powder – 1 tsp

• Shalimar's Chef Spices Turmeric powder – ½ tsp

• Shalimar's Chef Spices Red chili powder – 1 tsp (or to taste)

• Shalimar's Chef Spices Garam masala powder – ½ tsp

• Bay leaves – 2

• Whole cumin seeds – ½ tsp

• Shalimar's Mustard oil – 4 tbsp

• Salt and sugar – to taste

• Water – as needed

• Chopped fresh coriander – for garnish (optional)

Method:

Step 1: Make and Boil the Fish Dumplings

1. In a mixing bowl, combine minced chitol fish, ginger paste, green chili paste, salt, oil, and semolina or flour.

2. Mix everything thoroughly. Wet your palms and shape the mixture into oval or round dumplings.

3. Boil water with a little salt, drop the dumplings gently, and cook for 5–6 minutes until they firm up.

4. Remove from water and keep aside. Optionally, shallow-fry the dumplings for added flavor and firmness.

Step 2: Prepare the Gravy

1. Heat mustard oil in a pan and lightly fry the potatoes. Set them aside.

2. In the same pan, add bay leaves and whole cumin seeds. Let them splutter.

3. Add onion paste and sauté until golden.

4. Add ginger and garlic pastes; cook till the raw smell disappears.

5. Mix in turmeric, cumin, coriander, and red chili powder. Sauté the masala till oil begins to separate.

6. Add a little water, fried potatoes, and salt. Cover and cook till the potatoes are nearly done.

7. Gently place the boiled fish dumplings into the gravy. Simmer for 5–6 minutes.

8. Add sugar and garam masala powder at the end. Mix gently and turn off the heat.

Serving & Tip:

Serve hot with plain steamed rice a truly regal Bengali treat!

Tip:Frying the dumplings before adding them to the gravy helps them stay intact and enhances the flavor. If the mixture feels too soft while shaping, adjust by adding a bit more semolina or flour.

-Recipe & Picture Courtesy: Susmita Mitra