Capsicum Chilli Chitol Muitha

Name: Capsicum Chilli Chitol Muitha
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 300 gms chitol fish (upper part / gada); 1 potato boiled and mashed; 2 medium onions chopped finely; 1 tsp ginger paste; 1 tsp garlic paste; 1/4 tsp turmeric powder; 1/2 tsp red chilli powder; 2 tbsp coconut grated; 3-4 green chillies chopped finely; 1 tsp capsicum finely chopped; 1 tbsp coriander chopped finely; As needed salt; 1/4 tsp sugar; 2 tbsp cornflour; 1 tsp oil; 500 ml water for boiling dumplings / muitha; 1/2 cup oil for frying dumplings; 7-8 cloves garlic minced; 1 inch ginger julienne; 1 medium capsicum deseeded and cubed; 1 onion cubed and petals disintegrated; 3-4 green chillies sliced; 1 tbsp vinegar; 1 tsp soya sauce; 2 tsp green chilli sauce; 2 tbsp Hot and Sweet Maggi Tomato Chilli Sauce; As needed salt or to taste; 1 tsp sugar; 1 tsp cornflour (for slurry); 1/4 tsp ajinomoto or 1 Maggi seasoning cube

Kumkum Chatterjee @cook_12055532

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This is an innovative twist and a fusion recipe of Chitol or Knife Fish. Steam cooked and fried chitol fish muitha or dumplings along with gravy is a delicacy in every Bengali household.These muithya or dumplings are essentially made from the flesh scraped out of the extremely bony upper part called 'gada' in Bengali.These dumplings are given an Indo-Chinese twist by cooking them with stir fried capsicum,onion,green chillies and tossing them with Chinese sauces,cornflour and seasonings resulting in a sweet, savory and sour flavor with a hint of heat from green chillies.Serve this delicious recipe as a side with Chinese fried rice and relish !

Kumkum Chatterjee @cook_12055532

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Ingredients

45 minutes

4 servings

For the dumplings (muitha)
300 gmschitol fish (upper part / gada)
1potato boiled and mashed
2 medium onions chopped finely
1 tspginger paste
1 tspgarlic paste
1/4 tspturmeric powder
1/2 tspred chilli powder
2 tbspcoconut grated
3-4green chillies chopped finely
1 tspcapsicum finely chopped
1 tbspcoriander chopped finely
As neededsalt
1/4 tspsugar
2 tbspcornflour
1 tspoil
Other ingredients:
500 mlwater for boiling dumplings / muitha
1/2 cupoil for frying dumplings
7-8 clovesgarlic minced
1 inchginger julienne
1medium capsicum deseeded and cubed
1onion cubed and petals disintegrated
3-4green chillies sliced
1 tbspvinegar
1 tspsoya sauce
2 tspgreen chilli sauce
2 tbspHot and Sweet Maggi Tomato Chilli Sauce
As neededsalt or to taste
1 tspsugar
1 tspcornflour (for slurry)
1/4 tspajinomoto or 1 Maggi seasoning cube

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Steps

45 minutes

1

Scrape and debone the chitol pulp with the sharp edge of a vegetable peeler or a spoon. Discard any fine bones if any left in the pulp.Boil 1 cubed potato and grate or mash it till there are no lumps.
2

Add the mashed potato,turmeric and,red chilli powder,finely chopped onion,ginger garlic paste, finely chopped capsicum and green chillies, chopped coriander and grated coconut to the fish pulp.Add salt and sugar to taste.Add cornflour and 1 tsp oil.Mix all till well combined.
3

Boil water in a deep vessel or pan.Once the water starts boiling, grease your hands with little oil.Pinch small balls from the pulp and drop into the boiling water.Boil for 5 minutes till the dumplings float on the surface of water.Remove them from water with a slotted spoon and set aside in a strainer. Now heat oil in a wok and lightly fry the muithyas till golden brown on all sides.Set aside.Remove excess oil.
4

Assemble all ingredients to make Capsicum Chilli Chitol Muitha.Heat 2 tbsp oil in a pan.Lightly saute the slit green chillies and set aside.Add sliced ginger and minced garlic and saute till aromatic.
5

Add cubed capsicum and onion and stir fry on high flame.Next add the muithas, the sauces, salt and sugar to taste.Add the green chillies and ajinomoto / Maggi seasoning cube.Toss to mix well.
6

Make a slurry of cornflour.Add the slurry and mix. Cook for 1 minute till gravy thickens.Serve hot.