Name: Chital Macher Muitha
Cook time: 2 min
Total time: 2 min
Yield: 1 servings
Ingredients: 0 For the Muitha (Fish Dumplings):; 250 g Chital fish (also known as Clown Knifefish or Featherback fish), boneless and cut into small pieces; 0.5 cup grated coconut; 0 2 (3 green chilies, chopped); 0 1 small onion, finely chopped; 0 2 (3 cloves garlic, minced); 0 1/2 (inch piece of ginger, minced); 0.5 tsp turmeric powder; 0.5 tsp cumin powder; 0 Salt to taste; 0 1 (2 tablespoons mustard oil (traditionally used in Bengali cuisine)); 0 For the Gravy:; 0 1 onion, finely chopped; 0 1 tomato, finely chopped; 0.5 tsp turmeric powder; 0.5 tsp cumin powder; 0.5 tsp red chili powder (adjust to your spice preference); 0 Salt to taste; 2 tbsp mustard oil

Instructions

In a mixing bowl, combine the chopped Chital fish pieces, grated coconut, green chilies, chopped onion, minced garlic, minced ginger, turmeric powder, cumin powder, and salt.
Heat 1-2 tablespoons of mustard oil in a pan over medium heat. Once the oil is hot, pour it over the fish mixture. This helps to bind the ingredients together.
Mix the ingredients well and then shape the mixture into small, round dumplings or muitha.
Next, heat 2 tablespoons of mustard oil in a separate pan over medium heat.
Add the chopped onion and sauté until it becomes translucent.
Add turmeric powder, cumin powder, and red chili powder. Stir well to combine.
Add the chopped tomato and cook until it softens and the oil begins to separate.
Carefully place the Chital Muitha into the pan with the gravy.
Add water to the pan, enough to cover the muitha, and bring the mixture to a gentle boil.
Reduce the heat to low, cover the pan, and simmer for about 15-20 minutes until the muitha is cooked and the gravy thickens.
Adjust salt and spices according to your taste.
Your Chital Macher Muitha is ready to be served. It's typically enjoyed with steamed rice, and the flavorful fish dumplings pair beautifully with the spicy and tangy gravy.