Chitol Macher Muitha

Let me explain first what Muitha is as we all know what fish is 🙂 . The word Muitha is derived from the Bengali word Mutho (মুঠো aka fist). Simply put, Muitha is a Kebab or Fritter with the shape of a mutho. Also, while shaping this we take the filling and shape it with the help of our palm to give the exact Mutho shape.
Now coming to Chitol Macher Muitha or Mutha, this particular variety of fish is used in making muitha because of the texture of the fish. Please note, that you can make muitha with Aar Maach as well. Traditionally, after making the Muitha it is added to the gravy. Now that I have elaborated on the Macher Muitha, let me tell you Muitha is a Bangal delicacy. Well, just for people who do not know the Ghoti-Bangal division of Bengalis, people who have their roots in Bangladesh (now settled in India) are called Bangal. Similarly, Bangalis who have their root in West Bengal (or India) are known as Ghoti. Some dishes are considered Bangal special or Ghoti special and Muitha is a Bangal dish. However, over time, these divisions are almost non-existent now.
Talking about my ancestral home, I never had Chitoler Muithya while growing up at home. My father or uncles never bring Chitol mach or Aar or Boal maach from the market. Well, I am a Ghoti. I remember having Muitha at my Didi’s place for the first time. Here I must mention, that the recipe differs in Bangal households as well. 

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. 

This is the trickiest question I suppose. Though the common notion is Aloo aka Potato is a must to make the Fishball; actually, it is not. I have seen many families making Muitha without Aloo and have had that. If you ask me, the Muitha prepared without aloo, tastes way better. Potato acts as a binding agent and hence, people add it to the mixture of fish.
This is the common and commercial process of making Muitha, though you can make muitha without aloo. I do add aloo while making muitha. It is easier after all. As such, it is a complicated recipe, needless to say, I prefer the easier process. Even then, Muitha without aloo in the filling is heavenly. 

Again, I have had both. I prefer Muitha with onion and garlic. This for sure is a personal preference. If you like the আঁশটে গন্ধ (strong fishy smell) and can manage the gravy only with Aada (ginger), Hing (asafoetida), and Gorom Moshla; go for it. I prefer a rich gravy cooked with onion, ginger, garlic, tomato, also spices, and last but not least chunks of potato. Being said that I make noodle bowls with Chitol Muitha. This after all is a fishball. Creativity does not hamper the taste. 

This is a million-dollar question! First, check whether in your locality fried muitha is available or not! If yes, go for that! Do I do that? No! Chitoler Muitha is a delicacy I do not cook often. When I cook I prefer the nicest version possible. Another reason is the shape of the purchased muitha. Mostly, people make a Sheekh Kebab-shaped Muitha and then cut it into pieces. I don’t like that. You should shape the muitha with your Mutho (fist) and this is how it is.
Last but not least, getting the fish is the main challenge. Well, you can easily get Chitol mach in the market but getting the mince (from the fish) is a completely different story. The complexity is all about getting the fish mince. 
You need to take the bony portion of the fish (ask for Chitol Macher Gada Portion; not peti aka belly) and after removing the scale and outer skin you need to scoop out the fish from the bone with the help of a spoon. If you are lucky to contact a fishmonger who is willing to do this job for you; then you are good to go.