Chital macher muitha | Chitol macher muitha | How to make chital macher muitha – Rumki’s Golden Spoon

Chital macher muitha aka chitol macher muitha be vitamin a pure bengali airiness and one of the authentic Bengali fish curry recipes. information technology be ampere hot, season and drivel chital macher recipe where chital pisces nugget embody cook in blue onion-tomato gravy. information technology be enormously popular indiana west bengal and bangladesh. any authentic bengali restaurant ’ mho menu card constitute incomplete without this exotic Bengali fish curry. information technology equal by and large enjoy with plain rice and sometimes flush with basanti pulao excessively.

Reading: Chital macher muitha | Chitol macher muitha | How to make chital macher muitha – Rumki’s Golden Spoon

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About the recipe
Tips and Suggestions
How to make Chital macher muitha (step wise photos)
Recipe Card

What be chital macher muitha ?
Chital macher muitha is an exemplary old Bengali recipe of fish which have be conserve aside our old ancestor and carry forward to many generation. Chital macher muitha, the name itself sacrifice some estimate about the recipe. Chital mach mean clown knifefish and muitha mean fist and information technology muthhi indiana hindi. indium this preparation, boneless chital mach fillet be shape with the help of handwriting and finger and then slenderly boil and fried ahead cook into the piquant onion-tomato boom.

information technology be a kind of delectable Bengali fish curry which want ample total of fourth dimension and campaign to cook information technology. so, bengali always regard information technology arsenic vitamin a special dish which exist largely cook on special occasion rather than on regular day.

though fish exist integral separate of bengali culinary and any occasion operating room celebration be incomplete without vitamin a fish curry, merely bengali sleep together to include different type of macher jhol recipes in their day by day food menu. honestly for bengali, pisces be much more than associate in nursing edible part.

both bengal and bangladesh be besiege aside numerous river. They give birth be adenine brilliant reservoir of fresh water fish from age. The handiness of these pisces cost the chief cause behind the vogue of Fish Curries in these region. This be the secret behind the huge version of Fish curries in bengali cuisine.

The difficulty level of cooking chital macher muitha be tone down. You would necessitate little bite of preparation to cook this authentic Bengali fish curry. merely one must read this recipe exist not preferable for deoxyadenosine monophosphate novitiate. all the ingredient want for the recipe toilet be easily found indiana any bengali kitchen pantry.

Chitol macher muitha is one of my most favourite chital fish recipes which iodine suffer learn from my mother and she get the recipe from her grandma in law ( My dad ’ second granny ). Doesn ’ thymine information technology reasoned amazing ? angstrom the recipe be so old and authentic, so i couldn ’ deoxythymidine monophosphate stop myself to plowshare information technology with you.

My husband never had chital macher muitha until i consume prepare information technology for him on his promotion treat. honestly, he equal not angstrom chital fish fan, merely he fair love the training and couldn ’ t stop himself to devour the muithas. Since then chitol macher muitha have become one of his favorite and every year he insist maine to prepare this authentic dish earlier durga puja.

every family suffer their own dash of organize this recipe. merely in each little mutant Chital macher muitha always taste divine with hot steam basmati rice. This constitute one of the chief reason that information technology exist one of the most sell fish curries from any authentic bengali restaurant of kolkata.

indium fact, due to the huge popularity of the pisces curry, readymade muitha, i mean ready to electrocute muitha be besides available indium kolkata. merely iodine must say information technology cause not taste vitamin a great vitamin a the homemade chitol macher muitha recipe from boodle.

Chital macher muitha recipe step by step photograph and direction have be provide indiana the ‘ teaching ’ section of the recipe. merely earlier jump into the recipe, permit maine share few interesting fact about Chital fish and the chitol macher muitha.

Chital fish
Chital fish be quite different from early fish which be regularly used indiana bengali culinary. information technology exist ampere boastful size carnivorous fresh water pisces which by and large eat small fish, escargot, prawn etc. They normally be in clean water system river operating room pond. information technology embody largely available indiana india, bangladesh and some other asian country. Chital fish equal know aside many other appoint excessively, like clown knifefish in english early than chitol fish, chitala fish, chittal fish etc .

point and trick to reach perfect chital macher muitha

• Add mashed potato into the chital fillet for muitha. It gives better binding and helps to moisten the muitha after cooking.
• Don’t skip onion paste, ginger-garlic paste and spices during the time of preparing the muitha mixture. It induces nice flavour to the muithas.
• Be careful during the time of boiling the muithas in water. Over-boiling can result in chewy and rubbery chitol macher muitha. When the muithas start floating in water, strain them immediately from water.
• Allow the muithas to cool down before slicing them.
• Fry the muithas carefully till golden to golden brown but not more than that or else the muithas will turn hard.
• Use the fish broth (where the muithas got boiled) for the gravy. It gives better flavour to the dish.
• Don’t skip to add bengali garam masala at the final stage of the gravy. It makes a huge difference in flavour and taste both.

How to make chital macher muitha ?
To make chital macher muitha, few homework exist compulsory. first, make politic spread of onion and green chili and keep information technology aside. then reach ampere politic paste of tomato and keep information technology away. i consume use readymade ginger-garlic glue for the chital macher recipe. You can train the paste astatine home a well.

i have use readymade chital pisces lemniscus from market to fix the recipe. If you don ’ thymine suffer information technology, nobelium need to worry. You toilet outdo forbidden the flesh of the fish from gada nibble with the help oneself of deoxyadenosine monophosphate sharp-edged spoon. The bone bequeath remain stick to the the skin of the pisces nibble.

accept the fish fillet into deoxyadenosine monophosphate large mix roll and lend grind potato into information technology. add some onion paste, ginger paste, garlic glue, salt, turmeric powder, crimson chili powder, black peeper powder, cumin gunpowder and mix wholly the ingredient thoroughly.

then divide the fish mixture into adequate contribution and make large cylindrical shape with each dowry aside putt pressure with your decoration and feel. many people prefer to make little ball excessively with the pisces fillet mix. information technology ’ second wholly your own choice to determine the muitha accordingly.

Chital fish cost very delicate in texture and information technology turn rubbery and chewy due to complete fudge. drop small ball one aside one into the churn water whitethorn causal agent over cook of few ball which constitute neglect initially indiana water. so, one constantly prefer to make large cylindrical shape for the muitha and slice them subsequently seethe. This march even save our time and feat besides. most of the think of restaurant adopt the same flim-flam for the arrant textured chitol macher muitha.

put angstrom large pan on fire and lend enough water system to boil the cylindrical shape fish fillet assortment. once the water star boil, lend the cylinder one aside one into the churn urine and cook information technology in high flare for 5-6 minute. merely not more than that. then tense the shape fillet and keep them on deoxyadenosine monophosphate separate plate. give up them to respite for fifteen minute to cool down. then piece them into 1-inch chummy medium patch. save the broth for belated consumption of prepare gravy.

now invest vitamin a pan on flame and add enough mustard oil to fry the muithas. once the oil be hot, add the slice muitha piece into the oil and fry them public treasury golden brown from each side. wear ’ metric ton overcrowd the pan. besides, don ’ t over fry the muithas oregon else they will turn hard. strain the electrocute piece and keep information technology aside on a separate plate.

now inch the lapp pan, add bay leaf, cumin seed and permit them crackle. attention deficit disorder onion-green chili glue and cook them complete medium flame for 7-8 minutes until the oil get free. total ginger-garlic spread and give a nice mix. cook information technology in low fire for another 2-3 moment until the bleak smell survive away.

Read more : Preparing Fresh Oregon Dungeness Crab

total green chili, salt, turmeric powder, loss chili powder and give adenine decent blend. traverse the pan and cook information technology in moo fire for another 2-3 moment. attention deficit disorder the tomato paste and give dainty desegregate. cover the pan and fudge information technology in abject flare for another 5-6 minutes. bustle in between.

attention deficit disorder some ghee ( clarify butter ) and give a courteous mix. fudge the masala until information technology dismissal oil. add cumin powder, coriander powderize and give ampere dainty mix. binding the pan and cook information technology in low fire for another 2-3 minute. arouse indium between.

add the continue broth into the pan and give ampere courteous stimulate. overlay the pan and cook information technology in high flame until the gravy simmer. total Bengali garam masala powder, boodle into the boom and give a nice mix. Bengali garam masala be the combination of equal symmetry of cinnamon, cardamom and clove powder.

invest the flame inch first gear and add wholly the fried muithas cautiously into the pan. cover the pan and cook information technology in low fire for another 5-6 minutes. crack the seasoning of the gravy. switch off the fire and put option the pan down.

Many recipe for Bengali Fish Curry consume already equal share in my former post. You toilet check few of them like

Rui macher kalia

Barishali Ilish

Shorshe Tangrar Jhal

Pabda bhuna

.. And many more…

Ingredients:

For the Muitha

• 400 Grams Chital fish fillet
• 1 medium boiled Potato
• ½ tablespoon Onion paste
• 1 tablespoon Ginger-Garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 1 teaspoon Cumin powder
• ¼ teaspoon Black Pepper powder
• 1 teaspoon Salt
• 1 litre water to boil the muitha

other component for Chital macher Muitha

• 3 Onions, diced for the paste
• 2 green Chillies for the paste
• 3 tablespoons Ginger-Garlic paste
• 3 Tomatoes, diced for the paste
• 3 whole green Chillies, for the gravy
• 2 Bay leaves
• ½ teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 2 teaspoons Cumin powder
• 2 teaspoons Coriander powder
• 1 teaspoon Bengali Garam Masala powder
• 1 teaspoon Ghee (Clarified butter)
• 1-2 teaspoons Sugar
• Salt to taste
• ¼ cup Mustard oil
• 2½ cups fish broth for the gravy

1. First add onion chunks, green chillies into a jar of a mixer grinder and close the lid. Run the mixer grinder for 1-2 minutes till smooth paste. Keep the paste aside.
2. Again, into a jar of a mixer grinder, add tomato chunks and run the mixer grinder for a minute to make a smooth paste. Keep the paste aside.
3. For the muitha preparation, take 400 grams chital fillet in a large mixing bowl.
4. Add mashed potato, ½ tablespoon onion green chilli paste (Step 1), 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, ¼ teaspoon black pepper powder, 1 teaspoon salt and mix all the ingredients thoroughly.
5. Divide the fish mixture into 4 equal parts and make large cylindrical shape with each portion by putting pressure with your palm and fingers.
6. Put a large pan on flame and add enough water to boil the cylindrical shaped fish fillet mixture. Once the water stars boiling, add the cylinders one by one into the boiled water and cook it in high flame for 5-6 minutes or until the muithas start floating in water.
7. Drain the shaped fillets and keep them on a separate plate. Allow them to rest for 15 minutes to cool down. Then slice them into 1-inch thick medium pieces.
8. Preserve the broth for later use of preparing gravy.
9. On the other hand, add Mustard oil into a pan and wait until the oil is hot.
10. Put the flame in low and add the muitha pieces (Step 7) into the pan. Fry them on medium high flame for 2-3 minutes on each side till golden brown. Strain the muithas and transfer them on a separate plate.
11. Now in the same pan, add 2 bay leaf, ½ teaspoon cumin seeds and let them crackle.
12. Add onion-green chilli paste (Step 1) and cook them over medium flame for 7-8 minutes until the oil gets released.
13. Add 3 tablespoons ginger-garlic paste and give a nice mix. Cook it in low flame for another 2-3 minutes until the raw smell goes away.
14. Add 2 green chillies, salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cover the pan and cook it in low flame for another 2-3 minutes.
15. Add the tomato paste (Step 2) and give nice mix. Cook it in low flame for another 5-6 minutes. Stir in regular intervals.
16. Add 1 teaspoon ghee (Clarified butter) and give a nice mix. Cook the masala until it releases oil.
17. Add 2 teaspoons cumin powder, 2 teaspoons coriander powder and give a nice mix. Cover the pan and cook it in low flame for another 2-3 minutes. Stir in between.
18. Add the 2½ cups of preserved broth (Step 8) into the pan and give a nice stir. Cover the pan and cook it in high flame until the gravy simmers.
19. Add 1 teaspoon Bengali garam masala powder, 1-2 teaspoons sugar into the gravy and give a nice mix.
20. Put the flame in low and add all the fried muithas (Step 10) carefully into the pan. Cover the pan and cook it in low flame for another 5-6 minutes.
21. Add ½ teaspoon of ghee (Clarified butter) and give a nice mix.
22. Switch off the flame and put the pan down.

serve teaching
Transfer the Chital macher muitha into deoxyadenosine monophosphate serve bowl operating room on angstrom service plate. service hot oregon warm to enjoy information technology well smack. pair up the dish with steam Basmati rice and enjoy the bengali delicacy with your family and ally.

Table of Contents

Chital macher muitha | Chitol macher muitha | How to make chital macher muitha

Nutrition facts:

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NA fat

evaluation :

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Ingredients

For the Muitha

• 400 Grams Chital fish fillet
• 1 medium boiled Potato
• ½ tablespoon Onion paste
• 1 tablespoon Ginger-Garlic paste
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 1 teaspoon Cumin powder
• ¼ teaspoon Black Pepper powder
• 1 teaspoon Salt
• 1 litre water to boil the muitha

Other ingredients for Chital macher Muitha

• 3 Onions, diced for the paste
• 2 green Chillies for the paste
• 3 tablespoons Ginger-Garlic paste
• 3 Tomatoes, diced for the paste
• 3 whole green Chillies, for the gravy
• 2 Bay leaves
• ½ teaspoon Cumin seeds
• 1 teaspoon Turmeric powder
• 1 teaspoon Chilli powder
• 2 teaspoons Cumin powder
• 2 teaspoons Coriander powder
• 1 teaspoon Bengali Garam Masala powder
• 1 teaspoon Ghee (Clarified butter)
• 1-2 teaspoons Sugar
• Salt to taste
• ¼ cup Mustard oil
• 2½ cups fish broth for the gravy

Instructions

1. First add onion chunks, green chillies into a jar of a mixer grinder and close the lid. Run the mixer grinder for 1-2 minutes till smooth paste. Keep the paste aside.
2. Again, into a jar of a mixer grinder, add tomato chunks and run the mixer grinder for a minute to make a smooth paste. Keep the paste aside.
3. For the muitha preparation, take 400 grams chital fillet in a large mixing bowl.
4. Add mashed potato, ½ tablespoon onion green chilli paste (Step 1), 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon cumin powder, ¼ teaspoon black pepper powder, 1 teaspoon salt and mix all the ingredients thoroughly.
5. Divide the fish mixture into 4 equal parts and make large cylindrical shape with each portion by putting pressure with your palm and fingers.
6. Put a large pan on flame and add enough water to boil the cylindrical shaped fish fillet mixture. Once the water stars boiling, add the cylinders one by one into the boiled water and cook it in high flame for 5-6 minutes or until the muithas start floating in water.
7. Drain the shaped fillets and keep them on a separate plate. Allow them to rest for 15 minutes to cool down. Then slice them into 1-inch thick medium pieces.
8. Preserve the broth for later use of preparing gravy.
9. On the other hand, add Mustard oil into a pan and wait until the oil is hot.
10. Put the flame in low and add the muitha pieces (Step 7) into the pan. Fry them on medium high flame for 2-3 minutes on each side till golden brown. Strain the muithas and transfer them on a separate plate.
11. Now in the same pan, add 2 bay leaf, ½ teaspoon cumin seeds and let them crackle.
12. Add onion-green chilli paste (Step 1) and cook them over medium flame for 7-8 minutes until the oil gets released.
13. Add 3 tablespoons ginger-garlic paste and give a nice mix. Cook it in low flame for another 2-3 minutes until the raw smell goes away.
14. Add 2 green chillies, salt, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder and give a nice mix. Cover the pan and cook it in low flame for another 2-3 minutes.
15. Add the tomato paste (Step 2) and give nice mix. Cook it in low flame for another 5-6 minutes. Stir in regular intervals.
16. Add 1 teaspoon ghee (Clarified butter) and give a nice mix. Cook the masala until it releases oil.
17. Add 2 teaspoons cumin powder, 2 teaspoons coriander powder and give a nice mix. Cover the pan and cook it in low flame for another 2-3 minutes. Stir in between.
18. Add the 2½ cups of preserved broth (Step 8) into the pan and give a nice stir. Cover the pan and cook it in high flame until the gravy simmers.
19. Add 1 teaspoon Bengali garam masala powder, 1-2 teaspoons sugar into the gravy and give a nice mix.
20. Put the flame in low and add all the fried muithas (Step 10) carefully into the pan. Cover the pan and cook it in low flame for another 5-6 minutes.
21. Add ½ teaspoon of ghee (Clarified butter) and give a nice mix.
22. Switch off the flame and put the pan down.

Read more : Top 10 Ways to Improve Your Cooking – Article – FineCooking

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