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    Bengali cuisine
    Fish dumplings
    Authentic recipe
    Intermediate
    For 4 people

    Chitol Macher Muitthya: Succulent Chitol Fish Dumplings in Zesty Gravy


    Chitol Macher Muitthya showcases the prized Chitol fish, known for its firm, luscious flesh. The fish is minced, seasoned, and shaped into melt-in-the-mouth dumplings that are poached, then simmered in an onion-tomato gravy fragrant with ginger, garlic, and warming spices. While it takes some effort to prep the fish, the cooking itself is straightforward. The resulting Muitthya are so succulent, they're well worth it!

    Ingredients

    • Chitol fish (flesh scraped from skin and bones, ground to paste)

      1 kg

    • Onions (made into paste, divided)

      250 g

    • Ginger paste

      2 tbsp

    • Garlic paste

      1 tbsp

    • Green chillies (made into paste)

      4

    • Sunrise Haldi powder

      1 tsp

    • Salt

      2 tsp, divided

    • Sunrise Jeera

      1 tsp

    • Dried red chillies

      2

    • Bay leaf

      1

    • Sunrise Dhania powder

      1 tsp

    • Sunrise Jeera powder

      1 tsp

    • Sunrise Lal Mirch powder

      1/2 tsp

    • Sugar

      1 tsp

    • Tomato paste

      2 tbsp

    • Water

      500 mL

    • Ghee

      1 tbsp

    • Oil

      3 tbsp

    Sunrise tip: When shaping the fish dumplings, moisten your hands with a little oil or water to prevent the mixture from sticking to your hands.

     

    Steps

    Step 1: Prep the fish

    Time: 20 minutes

    Using a spoon, scrape the flesh off the skin and bones of the Chitol fish. In a grinder or food processor, grind the fish to a fine paste without adding water. Transfer to a large bowl.

     

    Step 2: Season the fish paste

    Time: 5 minutes

    To the fish paste, add 2 tbsp of the onion paste, 1 tbsp ginger paste, 1/2 tbsp garlic paste, green chilli paste, 1 tsp salt, and 1/2 tsp Sunrise Haldi powder. Mix thoroughly.

     

    Step 3: Shape the fish dumplings

    Time: 10 minutes

    Bring a large pot of water to a gentle boil. Take lime-sized portions of the fish mixture and shape into rough balls, letting your fingers leave an imprint to create the classic muitthya shape. Gently drop the fish balls into the simmering water. Once they float to the top, let cook for 2 minutes more. Remove with a slotted spoon and set aside.

     

    Step 4: Start the gravy

    Time: 5 minutes

    Heat 3 tbsp oil in a deep pan or kadhai. Add the bay leaf, dried red chillies, and Sunrise Jeera. Let splutter for a few seconds. Add the remaining onion paste, ginger paste, garlic paste, and green chilli paste. Sauté for 2 minutes.

     

    Step 5: Add the spices

    Time: 5 minutes

    Stir in 1 tsp Sunrise Dhania Powder, 1 tsp Sunrise Jeera Powder, 1/2 tsp Sunrise Lal Mirch Powder, 1 tsp sugar, 1 tsp salt, and the tomato paste. Cook, stirring often, until the oil separates from the masala.

     

    Step 6: Simmer the Muitthya

    Time: 15 minutes

    Pour in 2 cups (500 mL) water and mix well. Once the gravy comes to a boil, gently slide in the fish dumplings. Simmer on low heat for 10 minutes, until the muitthya absorbs the flavours. Stir in 1 tbsp ghee and cook for 2 minutes more.

     

    Step 7: Garnish and serve

    Remove from heat. Garnish with slit green chillies and serve hot with steamed rice.

     

    Goes Best With

    • Accompaniment: Steamed rice, Bengali mishti pulao