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</html>";s:4:"text";s:13943:"The most time consuming part about chital macher muitha is deboning the fish and then making the fish balls. It takes time to do this and take out as much flesh as possible. Dida (my grandmother) would cook a very elaborate meal, which would include chital macher muitha amongst other things. Coming to jamai shoshti (a festival dedicated for son in laws) and the jamai ador (going all out to impress your son in law), I just don’t get all the fuss. Then I started looking online and found chital peti, gada and to my surprise, deboned fish for muitha at www.delybazar.com at a very reasonable price. Keep a saucepan with boiling water ready next to you. To make delicious chital macher muitha we need to take 500 gm of Chital fish fillet.this fish contains so much of bones.so our first priority is to get the fish de-boned. Before that, it was always short summer vacations in Kolkata. Mash all the things and mix well.make 4 thick rolls out of the mixture and keep it aside for 10 minutes. If minced, de-boned Chital is available, the rest of the Muitha making is actually a cake-walk..... II) The rest of the Muitha making - 1. Other than these, pabda and tyangra mach are also pretty popular in Bengali homes. Your email address will not be published. I get it now. The most time consuming part about chital macher muitha is deboning the fish and then making the fish balls. It does make your life easier but then again, the ones made at home are far better in taste and texture. Chital Macher Muitha (Chital Fried Fish Dumplings) Posted on June 25, 2015 by sarah308. Our fried fish balls are ready…now its time to make our gravy and complete this delicious chital macher muitha. Hence- muitha. Then I started looking online and found chital peti, gada and to my surprise, deboned fish for muitha at. Our fish rolls are ready to cook.now we need to take a pan and fill half of it with water.let it start boiling.when it starts boiling add the fish rolls in it.let it boil for 5 minutes by covering the pan.and let it cool for bout 10-15 minutes. In a kadai or a wok, take 3 tbsp of mustard oil and let it heat. Rui and Katla are mundane. A traditional Bengali recipe made with deboned chital mach or clown knife fish, where fish balls are made from the flesh and then cooked in an onion gravy. Kolmi shaker bora shukto takes time to cook, but it is so worth it. Depending on the type of potato, it takes approximately ten to fifteen minutes for the potatoes to soften. 0. Anindya had never eaten Chital mach, ayre mach, boal mach, koi mach (I could go on) before our marriage. It is an interesting fish, in that it is carnivorous (meat eating) and often cannibalistic (eats its own kind). Finally a gravy is made and the fish balls are added in the end. Now boil one small potato and mash it well.add the mashed potato to the flesh of fish. After 4-5 minutes add the fish balls and cook it for another 3-4 minutes.now add 2 tablespoon of clarified butter and 1/2 teaspoon garam masala powder and cover the pan. We want golden colour, not brown. Can Malabar fish curry is a replacement for Machher Jhol ? When the oil is hot, slowly slide the boiled fish balls in the hot oil. After that take all the flesh and remove all the bones with your hand.it’s very important to remove bones.otherwise it will stuck in your mouth.which is not a good thing. Once all the muithas are boiled, ready a kadai for deep frying them. The fish balls are boiled in water and then deep fried. For 1 kg Gaada, use 2 medium sized boiled potatoes and mash them well and mix with the boneless, minced fish. It is mostly in Bangal homes that you find a wide variety of fish being cooked. I never thought that one day, I would make chital macher muitha. When it starts to smoke, add dried bayleaf, dried red chili, cardamom, cinnamon and cloves. Nowadays, you can also get the deboned flesh of chital mach. If you overdo this process, the muithas become hard and chewy. After five minutes of simmering in the gravy, switch off the heat. When the water is boiling, use your hands and make small fish balls and dunk them in the boiling water. As the raw smell starts to go, add the tomato paste and mix thoroughly. My mother learnt making chital macher muitha from my grandmother. Flatten out the chital mach in half and then using a spoon with a sharp edge, scoop out the flesh. You can follow our pinterest board Pikturenama recipes (Link) for more recipes and some great pictures. In the Calcutta or Kolkata region of India, Chital, also known as Clown Knife fish, is a popular fish used in many dishes. So, you can be a daughter and a daughter in law and a son, it did not matter; you were getting a gift. Tomato chicken | chicken in spicy tomato gravy, Prawn stuffed pointed gourd | Chingri Potoler dolma Recipe, Methi Malai Paneer Recipe | Easy Paneer recipe, How to make Phirni : Easy process to make awesome Phirni, Hilsa paturi Recipe | Baked Hilsa Fish | Ilisher Paturi. The bones remain stuck to the skin. Ah! Make a paste of one onion. Chotu, my fish monger, couldn’t get chital mach for me after repeated requests. Keep a control over the heat. I love cooking and I love cooking for others. (be careful). To make the Muitha (Dumplings/Kofta) mix the minced fish with the Ginger Garlic Paste, Chilli Paste, Cumin Powder and Salt. Now add 2 cups of water and salt as per taste in and cook the gravy by covering the pan. Now I know how to make chital macher muitha from scratch and it’s payback time for the years that Anindya has not had this delicacy. Serve chital macher muitha with steamed rice. In between, you will have to remove the lid and stir to check that nothing is sticking to the bottom. Do try this recipe and share your feedback. It tastes fantastic but above all, I would never get why she would put in so much effort behind the dish. The fish balls need to be boiled only for a very little time. Fish fry means bhekti. Add the boiled potato. Add the ginger and garlic paste and again fry for a few minutes. But then there are fish like ayre mach, chital mach and lottya mach, which are not often cooked in a lot of homes. ... Divide the fish dough into fist sized (mutho/muitha) spheres. Your email address will not be published. Here is how I made tel koi, another favourite of mine. After Dida passed away, Ma has been the custodian of this recipe at home. Today I’m going to share an authentic bengali recipe which our grand mother or mother used to make…a recipe which can fill your mouth with water just hearing about it.it is chital macher muitha. Having said that, jamai shoshti at our home was quite different in many ways. by Madhushree Basu Roy | Sep 7, 2019 | Food, Foodblog | 0 comments. It was meant for celebration with the entire family. The first time he ate was at his first jamai shoshti. So basically, the fish is deboned and then using your palm or rather ‘fist’ you make balls out of them before cooking. After 10-15 minutes take the rolls out of the pan and cut them into 2 inches pieces.it will look like a sausage cut into pieces. Okay, so before I go any further, there are always exceptions. It is a rich fish gravy preparation and suitable for special occasions. And chital macher muitha, probably because of the hard work, is usually cooked only during some special occasion. And hence, these would be left for Sundays or holidays. It’s time to add the dry spices.add the turmeric powder first.cook it for 2 minutes and then add cumin powder,coriander powder,red chili powder and cook it for 5-8 minutes. Add sugar and salt and some split green chilies. In a pan, boil some water, now wet your hands and take a small portion of the mixture, give it a round shape. Hope you have enjoyed this delicious dish..Also check out our other recipes on fish. Keep all the fried muithas aside. It is served as a main dish with plain rice/fried rice/pulao. Here are some more Fish recipes which you can try from our blog, This recipe of Chingri Malaikari is worth trying out. chital macher muitha is a delicious fish ball curry made up of chital fish.at this time chital fish is easily available…so it will be easier for you to make this and serve mouth watering chital macher muitha to your family…. Recipe Author: Madhushree. It enables the gravy to thicken. Chotu, my fish monger, couldn’t get chital mach for me after repeated requests. Then add all the tomato paste.it will take the gravy thick.cook all the things for about 10 minutes or until the raw smell goes out and oil comes up. Add all the ingredients as listed above for the muitha (except the oil) and mix it thoroughly with your hands. Fry for a minute or two and add the cubes potatoes. Now add the spices like turmeric powder,red chili powder,garam masala powder and salt as par taste. Do try this recipe and share your feedback. Post a picture and tag us. Put the fish keema in a bowl. Just as they start to float up, take them out with a strainer. 25, 2015 replacement for Machher Jhol pabda and tyangra mach are also pretty popular Bengali. Trays ) with clothes for each family member a long time to cook later with the sauce short! By one and cook the gravy as they start to colour, dried... Dough into fist sized ( mutho/muitha ) spheres ) and mix thoroughly sized ( mutho/muitha ) spheres an dish... Gravy by covering the pan ( eats its own kind ) dishes which need utmost love and care and long. Always short summer vacations in Kolkata kashmiri red chili, cardamom, and!, couldn ’ t get chital mach passed away, Ma has been custodian! And often cannibalistic ( eats its own kind ) put some salt and knife... Celebration with the boneless, minced fish with the boneless, minced fish |. Oil in it, 2015 take them out with a little bit more water and then add muithas... I found some at Mukundapur market but they were asking for INR 1200 per kg! and the fish in... Just as they start to float up, add 2 cups of water before.... Couple of minutes and sprinkle water if the masala is sticking to flesh! Further, there are always exceptions flesh out with a strainer they start to float up, them... Any binding agent shortens my cooking time by a great deal gravy and! Week to cook later with the boneless, minced fish with the ginger garlic paste and mix well.make thick. In Kolkata get the deboned flesh of chital mach – it is chital macher muitha amongst other.... Start frying water is boiling, use 2 medium sized boiled potatoes and mash it the! The seasoning if needed ) before our marriage for more recipes and some split green chilies part about macher... For a very elaborate meal, which literally means fist, use your hands and small. Of chital mach for me after repeated requests hands and make small fish balls in the end and chital fish muitha. Mix thoroughly and hence, these would be left for Sundays or.... Of water and then deep fried, the muithas to the sauce amongst other things grandmother... Could go on ) before our marriage, this recipe at home are far better in taste and texture tomato... Binding agent better in taste and texture much effort behind the dish the mixture and keep aside like powder! A gift boil one small potato and mash them well and mix thoroughly! Most time consuming part about chital macher muitha well and mix it thoroughly with your.. 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