Cooking

IIE DIGITAL DESK : Durga Puja is here, the sun is shining outside and the drawing room is filled with lively conversations. While everyone is enjoying the festive mood, you are standing in the kitchen thinking about surprising your family and guests with something special. And what could be more traditional than Chitol Macher Muitthya served alongside steaming hot rice? The name itself is enough to make anyone's mouth water, but preparing this classic Bengali delicacy can be quite challenging. The biggest worry comes when the carefully prepared fish mixture is dropped into boiling water, only to fall apart completely. At other times, the Muitthya can become so hard that it feels almost like a cricket ball. However, with a few traditional cooking techniques, both these problems can be avoided.

Imagine a large Chitol fish placed in front of you. The name Muitthya comes from the Bengali word “mutho”, meaning a fistful or handful. Traditionally, the boneless fish mince is shaped into small portions using the palm of the hand. But there is an important point to remember: the belly portion of the fish should not be used for this preparation. The required portion is the solid flesh or “gada” part of the Chitol. Carefully remove the flesh while avoiding the bones and prepare the fish mince. This is the first and most important step towards making perfect Muitthya.

The real secret lies in how the mixture is prepared and kneaded. Take 500 grams of Chitol fish mince and add two medium-sized boiled potatoes. Add an appropriate amount of ginger-garlic paste, finely chopped onion, chopped green chillies, a little cumin powder, salt to taste, turmeric and one tablespoon of raw mustard oil. It is important to use finely chopped onion rather than onion paste because onion paste can release excess moisture and make the mixture watery, increasing the chances of the Muitthya breaking apart.

The boiled potatoes are the key ingredient that provides the necessary binding. They help hold the fish mixture together even when it is placed in boiling water. Knead everything together thoroughly and patiently until the mixture becomes smooth and firm. Then lightly grease your palms with oil and shape the mixture into small, compact fist-sized portions.

Now comes the crucial cooking stage. Bring a large pot of water to a rolling boil. There is no need to panic. Add a little salt and a few drops of white cooking oil to the boiling water. This helps prevent the Muitthya from sticking to one another. Carefully place the prepared portions into the boiling water and allow them to cook.

The potato binding will help the Muitthya retain its shape as it cooks. Once the pieces are properly cooked and begin to float to the surface, remove them carefully using a strainer. Do not overcook them, as excessive boiling can destroy their soft and delicate texture.

Once removed from the water, allow the Muitthya to cool completely. This is another important step. Trying to fry them while they are still hot can cause them to break apart easily. Once they have cooled down, fry them gently until they develop a light golden colour and then keep them aside.

The final stage is preparing the rich Bengali-style gravy. Heat oil in a pan and add whole garam masala, bay leaves and dried red chillies for tempering. As the spices sizzle in the hot oil, their aroma will quickly fill the kitchen. Add chopped onion, ginger, garlic and tomato and begin cooking the mixture until the raw smell disappears and the ingredients are properly softened.

Next, add cumin powder, coriander powder, Kashmiri red chilli powder and salt. Add a small amount of sugar to balance the flavours. Cook the masala thoroughly until the oil begins to separate from the mixture. This is an important stage because properly cooked spices give the gravy its depth and richness.

Once the masala is ready, add an appropriate amount of hot water and allow the gravy to simmer. When it reaches a thick, flavourful consistency, gently place the fried Muitthya into the gravy. Allow the pieces to absorb some of the rich spices without overcooking them.

Before taking the dish off the heat, garnish it with fresh coriander leaves and a little garam masala. The result is a soft, flavourful and aromatic Chitol Macher Muitthya that holds its shape without becoming hard.

This Durga Puja, you do not necessarily need to head to a restaurant to enjoy an authentic Bengali delicacy. With the right ingredients, careful preparation and the simple binding trick of boiled potatoes, you can bring the traditional taste of Chitol Macher Muitthya straight to your dining table and impress everyone with your cooking.