Chitol Macher Muitha | Chital Maach-er Muitthya Recipe

Since we all know what fish is, let's talk about Muitha. The name "Muitha" comes from the Bengali word "Mutho," which means fist. Essentially, a Muitha is a kebab or fritter shaped like a fist. To achieve this distinctive shape, you should mold the filling carefully in the palm of your hand.

Now, specifically, Chitol Macher Muitha uses the Chitol fish because of its ideal texture. While Chitol is preferred, you can also make Muitha with Aar fish. Traditionally, the Muitha is added to a flavorful gravy after being prepared.
Having described Macher Muitha, it's worth noting that Muitha is a cherished Bangal delicacy. For those unfamiliar with the Ghoti-Bangal distinction among Bengalis, "Bangal" refers to people whose origins lie in Bangladesh but have since settled in India. Conversely, "Ghoti" refers to Bengalis with roots in West Bengal, India. Certain dishes are recognized as either Bangal or Ghoti specialties, and Muitha falls into the Bangal category. However, these distinctions have largely faded over time.

Growing up, I never had Chitoler Muitha at home. My father and uncles, being Ghoti, rarely brought Chitol, Aar, or Boal fish from the market. I recall first trying Muitha at my sister's house. It's interesting to note that even within Bangal households, the recipe for this dish can vary.

I am listing a few variations of mutha below. There may be other variations available, which you may kindly share with me, and I will try to update this write-up. 

Perhaps the most challenging question is whether potatoes are essential for making fishballs, or "Muitha." While many believe potatoes are a must, I've seen and tasted delicious Muitha made without them. In fact, I think the potato-free version tastes even better! Potatoes act as a binding agent, which is why people prefer to use it, especially in commercial recipes. While you can definitely make Muitha without potatoes, I personally use them because it simplifies the process. It's a somewhat complicated recipe, and I prefer the easier route. Still, there's no denying that Muitha with a potato-free filling is simply divine.

Having tried both versions, I definitely prefer Muitha made with onion and garlic-though this is entirely a matter of personal taste. If you enjoy a strong, fishy aroma and prefer a simple gravy featuring just ginger, asafoetida, and garam masala, then that might be the way to go for you. However, my preference leans towards a richer gravy, simmered with onions, ginger, garlic, tomatoes, and various spices, complete with generous chunks of potato. That being said, I even use Chitol Muitha to create noodle bowls! After all, it's just a fishball, and a little creativity never hurts the flavor.

The big question is: should you make fried muitha? First, see if you can even find it in your area! If you can, great! But, personally, I don't usually make Chitoler Muitha unless I'm aiming for perfection. Plus, I'm particular about the shape. I don't like the typical kebab-shaped muitha that's then cut up. Instead, it should be shaped with your fist - that's the traditional way.

The real challenge, though, is finding the fish. While Chitol fish is usually available, getting the minced fish meat is another story altogether. That's where things get tricky. You need the bony part of the fish (ask for the "gada" portion, not the belly). After removing the scales and skin, carefully scoop out the meat from the bone with a spoon. If you can find a fishmonger willing to do this for you, you're in luck!