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Chital Maacher Muitha (Bengali Fish Dumplings)

Chital Maacher Muitha is a traditional Bengali delicacy made with chital fish, shaped into soft fish dumplings and simmered in a flavourful, aromatic gravy. A special-occasion dish that pairs beautifully with steamed rice.
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Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course: Main Course
Cuisine: Bengali , Indian
Ingredients Equipment Method Notes

Ingredients
  

FOR THE MUITHA ( DUMPLINGS )
  • 2 cups Chital fish mince
  • 1/2 cup mashed potatoes
  • 1 tsp salt
  • 1 tsp Jeera / Cumin powder
  • 1/4 tsp Mirchi / Chilli powder
  • 1/4 tsp Haldi/ turmeric powder
  • 1/2 tsp Adrak paste / Grated or ground ginger
  • 1/2 cup Mustard oil
FOR THE GRAVY
1. For the tadka/ phoron / seasoning
  • 2 pieces Tej patta / bay leaves
  • 2 Dry red chillies
  • 1/4 tsp. Jeera seeds / cumin seeds
  • 1 inch piece Dal chini / Cinnamon broken into smaller pieces
  • 2 whole Elaichi / cardamoms
  • 4 whole Cloves
2. For the gravy
  • 2 medium size Aloo / potatoes
  • 3/4 cup Grated or ground onion
  • 1/2 tsp. Grated ginger 1/2 teaspoon
  • 1 Tbsp. Tomato puree or 1/2 cup of fresh tomatoes grated.
  • 1 tsp. Salt
  • 1/2 tsp. Sugar
  • 1/4 tsp Mirchi /chili powder
  • 1 tsp. Jeera/ Cumin powder
  • 1&1/2 tsp. Dhania / coriander powder
  • 2 & 1/2 cups Water approximately
  • 1/4 tsp. Haldi / Turmeric powder
  • 1/2 tsp. Garam masala ( grind together, 1/2 inch piece of Dalchini? cumin, 3 or 4 cloves and 3 or 4 cardamoms). Use 1/2 tsp from this masala and store the rest in an airtight container for later.

Equipment

  • 1 teaspoon
  • 1 Wok or a large pan for boiling water
  • 1 smaller wok or saucepan to fry, and make the gravy
  • 1 slotted spoon
  • 1 spatula

Method
 

Preparation
    FOR THE MUTHIA
    1. Boil and mash the potato
    2. Scrape out the fish as shown in the photos, and keep aside.
    3. Grate the ginger
    4. FOR THE GRAVY
    5. Peel and dice 2 medium size potatoes
    6. Grate the onion
    How to make the MUITHA
    1. First mix the spices and the mashed potato and the fish mince well.
    2. Divide into 4 or 5 portions
    3. Apply a little oil in you palms and then shape each portion into a sausage.
    4. Once you have shaped all the sausages, put A BIG pan half filled with water on the stove and bring it to a boil.
    5. Once it starts boiling vigorously slide the sausages into the boiling water gently one at a time.
    6. The sausages will sink to the bottom of the pan first and then after a few minutes they will start floating up. Let them cook for a couple of minutes.
    7. Use a slotted spoon to take out the sausages from the water and keep it on a plate. Do not boil the fish too long or they will become rubbery.
    8. Let the sausages cool down , then slice them into thick pieces.
    9. Heat the mustard oil in a kadai or wok and fry the slices till they are golden brown. Remove from the kadai and keep it on a dish.
    10. The Muithas are now ready to be added to the gravy.
    How to make the GRAVY
    1. Keep about 4 tablespoons of oil in the kadai, this is all you need for the gravy, and pour out the rest in a bowl .eat the Mustard oil and fry the peeled and diced potatoes and keep it aside .
    2. Now add the spices for Tarka or Seasoning, tej patta,whole cinnamon, cardamom and cloves, red chilies, and Jeera seeds to the oil in the kadai
    3. Once the Jeera seeds are a little brown and you can get the aroma of the spices, add the onion.
    4. Stir fry the onion till it becomes brownish and the raw smell of onion is gone
    5. Add the Tomato, Jeera, dhania, mirchi, haldi, salt and sugar, ginger and 2 tablespoon of water to the onion
    6. Stir fry the masala till it is properly mixed with the onion. Keep stir frying till the oil separates around the sides of the mixture.
    7. Add the water and mix the masala well with it , then bring it to a boil.
    8. Add the potatoes and cover with a lid to let the potatoes cook.
    9. After a few minutes open the lid and cut a potato with a spoon to see if it is soft enough.
    10. Add the Fried Muithas once the potatoes are cooked and let it boil for a couple of minutes.
    11. Sprinkle some garam masala on the gravy before taking it off the heat .
    12. The Chital Maacher Muitha is ready. Serve with steamed rice.

    Notes

    • Use fresh chital fish if available. The meat needs to be carefully scraped from the bony portion of the fish.
    • Make sure the fish mixture is well blended before shaping the muithas. This helps them hold their shape while cooking.
    • Allow the cooked muithas to cool before slicing them, otherwise they may break apart.
    • Fry the sliced muithas gently until lightly golden. They should remain soft inside.
    • The muithas can be prepared ahead of time and added to the gravy just before serving.