Chitol Macher Muitha
clown knifefish scraped from the bone, rolled into dumplings and simmered in gravy
Allergens in Chitol Macher Muitha: fish, mustard.
Ingredients
Quantities for 4.
- 600g, flesh scraped from the bone Fishchitol is traditional; any firm white fish scraped fine will hold
- 1, boiled and mashed Potatothe binder
- 2, one grated and one sliced Onion
- 2 tbsp paste Ginger
- 1 tbsp paste Garlic
- 1.5 tsp Turmeric
- 1.5 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 2 Bay Leaf
- 6 tbsp Mustard Oil
- to taste Salt
Cookware
stovetop
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Muitha means a fistful. The paste is squeezed in the hand to shape it, which is where the name comes from.
- The dumplings are boiled first, then fried, then simmered. All three steps matter.
Method
- Mix the scraped fish with the mashed potato, grated onion, half the ginger, turmeric and salt into a stiff paste.
- Squeeze fistfuls into rough dumplings and drop into simmering salted water for 8 minutes until they float.
- Lift out, cool slightly and fry in the mustard oil until browned on all sides. Set aside.Boiling first is what stops them disintegrating in the gravy.
- In the same oil, temper the bay leaves, fry the sliced onion until brown, then add the remaining ginger, garlic and the ground spices with a splash of water.
- Cook until the oil separates, add 400ml water and bring to a boil.
- Slide the dumplings back in and simmer 10 minutes. Finish with garam masala.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated and the dumplings firm up, which is no bad thing. Reheat gently so they stay whole.
Nutrition Medium estimate
One serving of Chitol Macher Muitha (284 g) is about 424 calories, or 150 calories per 100 g.
High protein: 33 g a serving, 31% of the calories
| Per serving284 g | Per 100 g | |
|---|---|---|
| Calories | 424 kcal | 150 kcal |
| Protein | 32.9 g | 12 g |
| Carbohydrate | 17.5 g | 6 g |
| of which sugars | 3.0 g | 1 g |
| Fibre | 3.1 g | 1 g |
| Fat | 24.9 g | 9 g |
| of which saturated | 3.1 g | 1 g |
| of which unsaturated | 19.3 g | 7 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.