Name: Bengali Chitol Macher Mui Tha
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g White Fish, preferably Chitol back, completely deboned and minced; ½ Boiled Potato, mashed, acts as a binder for the fish dumplings; 1 Onion, pureed; ½ cup Tomato Puree; ¾ tbsp Ginger-Garlic Paste; 1 Green Chili Pepper, finely chopped, for the fish paste; 2 tbsp Mustard Oil, for frying dumplings and making gravy; 1 Indian Bay Leaf; ½ tsp Cumin Seeds; ½ tsp Ground Turmeric, divided; ½ tsp Kashmiri Chili Powder; ½ tsp Ground Cumin; ½ tsp Garam Masala, divided (half for dumplings, half for gravy); ½ tbsp Ghee, for finishing; 2 cup Water, for boiling dumplings and gravy; ¾ tsp Salt, divided

1 hr 10 mintotal

Prep 40 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: Medium

Add to your week

Method

Prepare the Mui Tha (Dumplings): In a mixing bowl, knead the completely deboned minced fish thoroughly with the mashed potato, chopped green chillies, a pinch of the turmeric, half the garam masala, a drop of mustard oil, and salt. Knead continuously until the protein binds and becomes highly sticky.
Oil your palms. Take small portions of the fish paste and squeeze each into a tight fist — mui tha means made with the fist.
Bring the measured water to a hard boil. Lower the fish dumplings in carefully. Once they float and feel firm outside, about 5-7 minutes, lift them out and cut each into thick rounds.
5–7 min
Heat a portion of the mustard oil in a kadhai until definitively smoking. Lightly shallow fry the boiled fish slices until they present a golden brown crust. Remove and set aside safely.
Make the Gravy: In the same hot, flavored oil, add the bay leaf and cumin seeds. Allow them to splutter and release their essence.
Add the onion paste and fry patiently on medium heat until it is evenly golden brown. Add the ginger-garlic paste and fry for another minute.
Fold in the tomato puree, remaining turmeric, red chilli powder and cumin powder. Cook until the masala dries out and the oil separates at the sides.
Pour in the remaining hot water to form the gravy and adjust the salt. Bring the gravy to a structured simmer. Drop in the fried fish dumplings. Cover and cook respectfully on low heat for 5-7 minutes.
5–7 min
Finish the magnificent curry by stirring in the remaining garam masala and ghee. Turn off the heat entirely and serve.

How to tell it's done

Firm, slightly chewy, and intensely flavorful fried fish cakes soaking up a highly aromatic, moderately thick, spicy red onion-tomato gravy.

Getting it right

Tip

Boiling the dumplings before frying is an essential technique. It ensures the fish cooks completely through and creates a firm texture that won't break apart in the gravy.

What to serve it with

A legendary dish reserved for grand Bengali occasions like weddings. Unbeatable when eaten with Steamed White Rice.

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Ingredients