Chitol Machher Muithya

Ghoti (the native of West Bengal) or Bangal (the native of East Bengal/Bangladesh)? It is a never ending duel for the Bengalis! Even in present time, when both Ghotis and Bangals crossed all the geographical boundaries and live together with a friendly spirit, this banter continues as a part and parcel of our life. Bangals are famous for their cooking skill. I am a Ghoti, and although I relish this famous raillery, I always like to explore the various traditional dishes invented by the Bangals. One of such dishes is Chitol Machhher Muithya. It is a very traditional fish preparation. Since it is a bit time taking and cumbersome recipe, you can only find this in Recipe Books or in your grandma’s childhood reminiscence. When I suddenly got to have some Chitol Machh in my kitchen, I at once decided to try this recipe. I bet, even my Bangal counterparts would have been jealous of the outcome !!

Preparation time: 75 minutes, Cooking Time: 25 minutes, Servings: 8

Ingredients:

For the Muithya:

• Chitol Machher Gada (the heap portion) – 5-6 pcs
• Boiled Potato – 3 medium
• Onion (finely chopped) – 2 medium
• Green Chilli (finely chopped) – 2-3
• Ginger paste – 2 tbsp
• Salt – to taste
• Garam Masala Powder – 1 tsp
• Gram Flour (Besan) – as required for binding
• Oil – to deep fry

For gravy:

• Onion paste – 3 tbsp
• Ginger paste – 1 ½ tbsp
• Garlic paste – 1 tsp
• Tomato – 1 medium, finely chopped
• Turmeric - 1 tsp
• Red chilli powder – 1 tsp
• Salt – to taste
• Sugar – 1 tsp
• Whole Garam masala – a few
• Bay leaf - 2
• Oil – 2 Tbsp

Method:

• First, you have to debone the Chitol fish. For that, lightly boil the fish in hot water. This will make the deboning process easier. If you have the deboned fish fillet (which is available in super markets), you may skip this step.
• Smash the deboned fish with light hand.
• Smash the boiled potatoes and add to the ground fish. Add chopped onion, chopped green chillies, salt, ginger paste and garam masala powder and mix well.  
• If the binding is loose, add some besan into it and mix well again. Take some portion of the mix and give it a round shape (like a ping pong ball).
• Use all the mix for making such round balls.
• Heat oil in a kadai and deep fry these balls till brown. Keep them aside.
• For the gravy, heat a little amount of oil in a pan. Add some whole garam masala into it. Sauté it for a minute.
• Add bay leaf. After a few seconds, add garlic paste into the pan. Fry till golden brown.
• Then add onion paste. Again fry it till golden brown. After that, add chopped tomato, ginger paste, turmeric, red chilli powder, salt, sugar. Add a little amount of water and cook the spices well.
• When oil is released from the spices, add some more water and bring it to boil. Add the fried fish balls into it. Boil it for another 1-2 minutes.
• Remove from heat and garnish it with fresh coriander leaves.
• Forget the Ghoti-Bangal clash for a few moments and enjoy the awesome taste of this Chitol Mahher Muithya