Recipe of Award-winning Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Make Speedy Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can have Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao using 31 ingredients and 3 steps. Here is how you can achieve that.
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Chitol or Clown Knife Fish is an exotic fish curry and a traditional Bengali recipe.The word muitha comes from 'mutho' or fist in Bengali.It is a very tough and lengthy process as you need to scoop out the flesh from the bony part of the fish and debone the flesh.Remove all thorns from the flesh.This is the main part of preparation.
Ingredients and spices that need to be Prepare to make Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao:
- 300 gms chitol/Clown Knife fish
- 1 potato boiled
- 3 medium onions chopped
- 1 tbsp ginger paste
- 1 tsp garlic paste
- 3 tbsp scraped coconut
- 1/2 tsp turmeric powder
- 1 tsp kashmiri red chilli powder
- 6 cashew nuts
- 1 tbsp charmagaz paste
- 1 tbsp fresh cream
- To taste salt and sugar
- 1/2 tsp garam masala
- 1/2 cup mustard oil
- 1 tbsp all purpose flour
- 4 green chillies chopped
- 1 tsp chopped coriander
- 1 bay leaf
- For rice:
- 1.5 cups small grain /ambemohar rice
- 2 tbsp ghee
- 2 cardamoms
- 4 cloves
- 1 small stick cinnamon
- 7-8 roasted cashewnuts
- 1 tbsp raisins
- 1 pinch kesar food colour or turmeric
- To taste salt and sugar
- 1 bay leaf
- 2.5 cups water
- 1 tsp ginger paste
Instructions to make Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao
- Place the scooped out and deboned fish flesh in a bowl. Add boiled and cubed potatoes. Add 1/2 tsp ginger and 1/2 tsp garlic paste. Add 1 finely chopped onion, chopped green chilies,1 pinch turmeric,1/4th tsp red chilli powder,1.5 tbsp scraped coconut,salt and sugar to taste. Add 1 tbsp flour and mash well. Make small pakoras out of the mix and deep fry in oil.
- Fry 2 tbsp chopped onion in 1 tbsp oil. Cool and make a paste of half of fried onion,cashew,charmagaz,and tomato puree.In the remaining oil,fry the paste along with ginger garlic paste,scraped coconut,salt and sugar to taste,turmeric, red chilli powder.Add fresh cream and fry till oil leaves sides.Add the dumplings and 1.5 cups water.Add 1 bay leaf and boil for 5 minutes till dumplings are soft.Sprinkle fried onions,garam masala,green chillies, chopped coriander.Serve with rice or Basanti pulao.
- For Basanti Pulao: Heat ghee in a pressure cooker. Sprinkle half crushed whole garam masala. When they splutter, add few broken cashew nuts and toss. Add rice and ginger paste. Add pinch of turmeric or Kesar food colour, salt and sugar to taste. Add water, bay leaf and give it a swirl from beneath. Close pressure and cook till 2 whistles. Open the lid after 5 minutes. Sprinkle raisins and toss. This pulao is sweet and salty in taste.
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