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%bengali chitol mach'er muitha recipe debjanir rannaghar

Chitol Macher Muitha

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Chitol Macher Muitha is a traditional Bengali fishball curry cooked with choto mach and selected spices. Potato in the gravy is optional.



To make Muitha

  • 1kg Chitol Macher Gada (entire big chunk with bone; not small pieces)
  • 2 Boiled Potato (small) or 1 (big)
  • 1 Onion (chopped)
  • 1 Tbsp. Garlic Paste
  • 1 Tbsp. Ginger Paste
  • 3 Green Chilies (chopped)
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Red Chili Powder
  • 1 Tsp. Cumin Powder
  • 2 Tsp. Salt (half will be used while boiling the fish)
  • 1 Tsp. Sugar
  • 1 Tsp. Bengali Garam Masala
  • Mustard Oil for deep frying

To make the Chitol Macher Muitha Gravy

  • 2 Onion
  • 4 Potatoes
  • 1 Tbsp. Garlic Paste
  • 1 Tbsp. Ginger Paste
  • 3 Green Chilies
  • 2 Tomatoes
  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Red Chili Powder
  • 1 Tsp. Cumin Powder
  • 1 Tsp. Coriander Powder
  • 1 Tsp. Salt
  • 1 Tsp. Sugar
  • 1 Tsp. Bengali Garam Masala
  • 1/2 Tsp. Hing (Asafoetida)
  • 3 Bay Leaves
  • 3 Dry Red Chillies
  • 1/2 Tsp. whole Cumin
  • 2 Green Cardamom
  • 1/2 inch Cinnamon Stick
  • 3 cups fish stock (to be reserved after boiling muitha)
  • 2 Tbsp. Mustard Oil
  • 1 Tbsp. Ghee


To separate fish mince from Chitol Macher Gada

  1. Take the big chunk of Macher Gada and remove the scale and skin. 
  2. Now take a spoon and scoop out fish mince. Start this from the center to the outer side of the bone. 
  3. Once completely removed from one side; remove the fish from the other side as well.
  4. You will get around 750g of Fish mince from a piece of around 1kg.

To make Muitha aka Chitol Fishball

  1. Take 2 liters of water in a vessel and bring it to a boil after adding ½ tsp. Each of turmeric powder, red chili powder, and salt.
  2. Take the fish mince on a plate.
  3. Lightly mash it using your finger. 
  4. Now add boiled potatoes, chopped onion and also green chili, and half of the turmeric powder, red chili powder, and salt.
  5. Also, add juice extracted from ginger and garlic paste.
  6. Add Sugar,  Cumin Powder, and Garam Masala Powder as well.
  7. Now mash and make the dough. 
  8. While mashing try to incorporate the onion at the end to avoid moisture. 
  9. Once done, using your palm make Muitha. 
  10. Each muitha should be the size of your fist; you should hold it within.
  11. Add half of the muithas to the boiling water in one go. 
  12. Keep the flame high and boil the fishballs for 2-3 minutes.
  13. You will see the muitha floating on the top of the water after 2-3 minutes.
  14. Immediately, strain those from the water. 
  15. Following the same method boil the remaining muithas.
  16. Do not over boil the Muithas; that will result in rubbery and chewy Chitoler Muitha. 
  17. Once done, receive the stock for cooking the curry.
  18. Heat Mustard Oil in a pan and fry the muithas till those turn golden brown.
  19. Strain from the oil.
  20. I use 2 Tbsp. Mustard Oil that has been used for frying to make the curry for added flavor. 
  21. Check below for frying the potatoes.*

To make Chitol Macher Muitha

  1. In a bowl take Garlic Paste, Ginger Paste,  Turmeric Powder, Red Chili Powder, Cumin Powder, Coriander Powder, and also sugar.
  2. Add half of the salt and Garam Masala as well.
  3. Mix those to make a thick paste.
  4. Peel the potatoes and cut them into 8 pieces (or 4 pieces) each.
  5. *I use the oil (mentioned in the previous step) for frying the fry the potatoes as well. 
  6. Fry the potatoes for 2 minutes.
  7. After frying the potatoes, the pan should have 2 Tbsp. Oil.
  8. You do not need to remove the potatoes.
  9. Temper the Oil with Hing, Bay Leaves, Dry Red Chillies, whole Cumin, Green Cardamom, and also Cinnamon Stick.
  10. Now add chopped onion and start frying the onion along with the potatoes.
  11. Once done (potato golden brown and onion pink); add chopped tomatoes and the already prepared thick curry paste.
  12. Mix properly and cook on low flame for 5 minutes or till the tomatoes soften completely.
  13. You need to stir continuously. 
  14. Once done, add the fish stock and mix well.
  15. Now bring it to a boil and check the spices and adjust if needed.
  16. Once the potatoes are well cooked and soft and the gravy thickens a bit add fried fishballs.
  17. On a low flame cook for 2 minutes and add Ghee and Garam Masala before switching off the flame.
  18. Serve Chitol Macher Muitha hot with steamed rice.
  • Prep Time: 30min
  • Cook Time: 30 min
  • Category: Side Dish
  • Method: cooking
  • Cuisine: Bengali


  • Serving Size: 150g
  • Calories: 694
  • Sugar: 5.5g
  • Sodium: 2043mg
  • Fat: 25.7g
  • Saturated Fat: 5.4g
  • Carbohydrates: 41.3g
  • Fiber: 6.5g
  • Protein: 73.1g
  • Cholesterol: 126mg
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