Monday, 14 April 2014

Chital Muitthya

From this traditional and authentic Muitha or Muitthya recipe, people will understand why Bengalis are known as really foodies. Who else other than an ardent foodie can explore and invent this delicious dish made from this otherwise heavily thorny part of the fish? Muitha is made out of the minced meat of the back of a chital or clown knife fish. Separating the meat from the back portion of the fish is quite a lengthy and tiresome process, but once the fleshy part is separated, you will be able to make soft and nice koftas out of it which are just heavenly.



Ingredients


  • Chital Mince Meat - 300 gms
  • Boiled Potato -2, mashed
  • Onion - 2, Paste
  • Onion - 1, chopped
  • Garlic Paste - 1 tbsp
  • Ginger Paste - 1 & 1/2 tbsp
  • Whole Garam masala - 4 each
  • Bay leaf - 2 - 3
  • Curd - 2 tbsp
  • Salt, Turmeric, Sugar
  • White Oil for frying
  • Mustard Oil - 2 tbsp
  • Green Chilli - As required
  • Cumin powder - 1 tsp
  • Kashmiri Chilli Powder - 2 tsp
  • Garam masala powder - 1/2 tsp

Strain the onion paste to separate the pulp and juice. Keep the juice aside.
In a flat bowl, take the fish mince, mashed potato, onion pulp mentioned above, kashmiri mirch 1 tsp, 1/2 tbsp garlic paste, 2 - 3 tsp white oil, 1 tsp mustard oil and salt. 



Knead it thoroughly so that all ingredients mix with each other really well.



Take a big wok and boil 3 - 4 cups of water. Take some of the fish dough and make a cylindrical shape using your hand. 



Place the cylinders carefully into the boiling water and let it get cooked in this boiling water for 5 minutes over high heat.



Remove from water and let it cool. Reserve the liquid. Then cut the fish cylinder with a sharp knife diagonally in the form of a disc. Fry the discs till golden brown.



Take a fresh pan and add equal amount of white oil and mustard oil. Add a pinch of salt and sugar to the hot oil. Then add the whole garam masala and bay leaf. when they turned brown, add the chopped onion and fry over low heat till golden brown. Then add the onion juice, turmeric, cumin powder, chopped green chili, kashmiri chilli powder, ginger paste, remaining garlic paste and fry well. When oil comes out of the spices, add the curd and mix well with the masalas. 



Now add the reserved liquid and mix well. When it starts boiling, add the fried fish koftas / dumplings into the gravy and let it boil for 10 - 15 minutes over low heat. Add 1/2 tsp of sugar. Adjust the salt. 



When gravy thickens and fish koftas became spongy, add 1/2 tsp of kashmiri chilli powder mixed in 2 tbsp of water to the gravy. Boil for 2 more minutes. Sprinkle garam masala powder and switch off the heat. Keep covered for 10 minutes and then serve.




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