Hi Friends,
Today I am sharing with you a famous fish gravy preparation made with Chital Mach – it is Chital Macher Muitha. It is an authentic dish from Bengali cuisine and very popular in West Bengal and Bangladesh. It is a rich fish gravy preparation and suitable for special occasions. It is served as a main dish with plain rice/fried rice/pulao. Always take the back portion of the fish.
Cooking time – 1 hour. Serve – 4.
Ingredients – For the Muitha.
1.Chital mach (back portion) – 500 grams.
2.Onion paste – 2 tbsp.
3.Ginger paste – 1/2 tsp.
4.Garlic paste – 1/2 tsp.
5.Cumin powder – 1/2 tsp.
6.Coriander powder – 1/2 tsp.
7.Red chilly powder – 1/2 tsp.
8.Salt to taste.
9.Garam masala powder – 1 tsp.
10.Potato (large) – 1
11.Sattu (roasted gram flour) – 2 tbsp.
12.Oil for deep frying.
Instructions –
1.By adding 2 cups of water boil the potato in a pressure cooker. Take out from the pressure cooker and peel the skin off. Mash the potato well, keep aside.
2.Clean and wash the fish. Using a spoon scoop the fish flesh from the bone.Put the fish flesh in a mixing bowl. To this add the mashed potato and all the ingredients (except oil). Mix everything properly and make a dough. Divide the dough into 4 parts. Make small rolls out of the dough.(Wet your palms to make the rolls).
3.Boil 1/2 lit.of water in a pan and drop all the fish rolls. Boil for 6 to 8 minutes. Remove pan from the heat. Take out the boiled fish rolls with a slotted spoon and let them cool. Reserve the boiled for future use. Cut the fish rolls into small pieces.
4.Heat enough oil in a frying pan. When hot reduce the heat. Group the fish pieces into 3 batches. Fry each batch until they turn into golden brown in color. Keep them aside.
Ingredients – for the gravy.
1.Cumin seeds – 1/2 tsp.
2.Bay leaves – 2
3.Tomato – 1 (chopped)
4.Onion (large) – 1.
5.Ginger paste – 1/2 tsp.
6.Garlic paste – 1/2 tsp.
7.Turmeric powder – 1/2 tsp.
8.Chilly powder – 1/2 tsp.
9.Cumin powder – 1/2 tsp.
10.Coriander powder – 1/2 tsp.
11.Garam masala powder – 1/2 tsp.
12.Salt to taste.
13.Sugar – 1/4 tsp.
14.Oil – 5 tbsp
15.Ghee – 1 tsp.
16.Potato – 1 (boiled and cut into cubes)
Instructions – Heat 2 tbsp.of oil in a frying pan and fry the potato cubes for 2 minutes. Remove from heat,keep aside.
1. Grind onion and tomato into a paste.Heat 5 tbsp.of oil in a frying pan,add cumin seeds and bay leaves. When the cumin looks brown add onion,ginger and garlic paste. Saute for 1 minute. Add turmeric,chilly,cumin,coriander,sugar and 1/2 cup of water. Saute till oil separates and raw smell of the masala goes off. If needed add little water and saute for another few minutes. Add 2 cups of boiled water (reserved fish water) and let it bring to boil. Add the fried fish pieces,potato and salt. Cook for 5 to 6 minutes. If needed you can add extra hot water. Remove pan from the heat. Mix ghee and garam masala powder. Cover the pan,give 20 minutes standing time.
Famous Bengali delicacy Chital Macher Muitha is ready, serve as a special item for lunch.
- 1.Chital mach (back portion) – 500 grams.
- 2.Onion paste – 2 tbsp.
- 3.Ginger paste – 1/2 tsp.
- 4.Garlic paste – 1/2 tsp.
- 5.Cumin powder – 1/2 tsp.
- 6.Coriander powder – 1/2 tsp.
- 7.Red chilly powder – 1/2 tsp.
- 8.Salt to taste.
- 9.Garam masala powder – 1 tsp.
- 10.Potato (large) – 1
- 11.Sattu (roasted gram flour) – 2 tbsp.
- 12.Oil for deep frying.
- 1.Cumin seeds – 1/2 tsp.
- 2.Bay leaves – 2
- 3.Tomato – 1 (chopped)
- 4.Onion (large) – 1.
- 5.Ginger paste – 1/2 tsp.
- 6.Garlic paste – 1/2 tsp.
- 7.Turmeric powder – 1/2 tsp.
- 8.Chilly powder – 1/2 tsp.
- 9.Cumin powder – 1/2 tsp.
- 10.Coriander powder – 1/2 tsp.
- 11.Garam masala powder – 1/2 tsp.
- 12.Salt to taste.
- 13.Sugar – 1/4 tsp.
- 14.Oil – 5 tbsp
- 15.Ghee – 1 tsp.
- 16.Potato – 1 (boiled and cut into cubes)
- By adding 2 cups of water boil the potato in a pressure cooker. Take out from the pressure cooker and peel the skin off. Mash the potato well, keep aside.
- Clean and wash the fish. Using a spoon scoop the fish flesh from the bone.Put the fish flesh in a mixing bowl. To this add the mashed potato and all the ingredients (except oil). Mix everything properly and make a dough. Divide the dough into 4 parts. Make small rolls out of the dough.(Wet your palms to make the rolls).
- Boil 1/2 lit.of water in a pan and drop all the fish rolls. Boil for 6 to 8 minutes. Remove pan from the heat. Take out the boiled fish rolls with a slotted spoon and let them cool. Reserve the boiled for future use. Cut the fish rolls into small pieces.
- Heat enough oil in a frying pan. When hot reduce the heat. Group the fish pieces into 3 batches. Fry each batch until they turn into golden brown in color. Keep them aside.
- Grind onion and tomato into a paste.Heat 5 tbsp.of oil in a frying pan,add cumin seeds and bay leaves. When the cumin looks brown add onion,ginger and garlic paste. Saute for 1 minute. Add turmeric,chilly,cumin,coriander,sugar and 1/2 cup of water. Saute till oil separates and raw smell of the masala goes off. If needed add little water and saute for another few minutes. Add 2 cups of boiled water (reserved fish water) and let it bring to boil. Add the fried fish pieces,potato and salt. Cook for 5 to 6 minutes. If needed you can add extra hot water. Remove pan from the heat. Mix ghee and garam masala powder. Cover the pan,give 20 minutes standing time.
- Famous Bengali delicacy Chital Macher Muitha is ready, serve as a special item for lunch.
