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Chittal Macher Muitha Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B1, B2, B3, B6, H, C, E, P
    MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Get the Gada of the fish 1/2 kg. Tell the fishseller to scale out the skin of the fish.

    2. 2 big potatoes.

    3. 200gms of Mustard oil required for frying and cooking.

    4. Grind to make paste:

    5. 1 tso Jeera

    6. 1 big Onion

    7. 1 whole Garlic

    8. 1 big piece of ginger

    9. 8-9 red chillies

    10. For garam masala paste with little water:

    11. 2 Darchini

    12. 2 Elaichi

    13. 2 Long (cloves) to make paste with water.

    14. For marination, taste and colour:

    15. 2 tsp turmeric powder

    16. 2 tsp of salt

    Instructions Jump to Ingredients ↑

    1. Take out the meat of the fish by scooping, marinate with 1 tsp of the said masala paste, salt to taste, one tbsp maida, 1/2 tsp turmeric.

    2. Make good dough of it and make 6 balls (size of normal cricket ball) out of it .

    3. Boil sufficient water in the kadai and put the balls of fish when the water is in full boiling point.

    4. Boil it for 10-15 minutes.

    5. Cut the balls into good pieces and keep it aside for frying.

    6. Peel the Potatoes and cut in to good pieces.

    7. Heat 3-4 tbsp mustard oil in the kadai or wok (Non Stick) and fry the fish pieces till golden brown and keep it aside.

    8. Now fry the potatoes pieces in the oil (put some more oil if required).

    9. Then put the rest masalas except the Garam Masalas for frying.

    10. If you need 2 tablespoon of tomato puree can be also added in the paste for frying.

    11. Add 1 /2 teaspoon of turmeric and salt to taste.

    12. Put 1 glass of hot water in it and let the potatoes pieces boil in it.

    13. After the potatoes pieces get boiled put the pieces of fried fishes for boiling.

    14. Put the garam masala after the fish is boiled and simmer it foe few minutes covered with lid.

    15. Keep it nice bowl serve it with hot rice.

    16. Try the dish its bit pain staking but after its made and eaten pain taken during making the dish will vanish immediately.

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