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How to make Chitol Macher Muitha: Classic Bengali fish delicacy packed with regional flavours

News9Live | June 1, 2026 4:39 PM CST

New Delhi: Bengali cuisine is a celebration of rivers, seasons, and generations of culinary wisdom. While dishes like macher jhol and shorshe ilish often steal the spotlight, several lesser-known gems showcase the region’s remarkable relationship with fish. One such delicacy is Chitol Macher Muitha, a treasured preparation that transforms the flesh of the prized chitol fish into soft dumplings simmered in a fragrant, spice-laden gravy.

Chitol Macher Muitha is more than just a fish curry. It is a labour of love that reflects the ingenuity of Bengali cooking. Here is the complete recipe with a step-by-step guide on how to make it at home and enjoy the regional flavours of Bengal with each bite.

Chitol Macher Muitha recipe

Ingredients

For the Muitha

500 g chitol fish flesh (scraped and deboned)
1 teaspoon ginger paste
1 green chilli, finely chopped
Salt to taste
½ teaspoon sugar
1 tablespoon mustard oil

For the Gravy

2 medium potatoes, peeled and cubed
2 onions, finely chopped
1 tablespoon ginger paste
2 tomatoes, pureed
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon cumin powder
1 bay leaf
2 green cardamoms
1-inch cinnamon stick
3 tablespoons mustard oil
Salt to taste
1 teaspoon sugar
Fresh coriander leaves for garnish
Warm water as required

Steps to prepare:

In a large bowl, combine the scraped chitol fish flesh with ginger paste, chopped green chilli, salt, sugar, and mustard oil.

Mix thoroughly using your hands until the mixture becomes smooth and slightly sticky.

Shape the mixture into small oval or cylindrical dumplings.

Bring water to a gentle boil in a wide pan.

Carefully place the fish dumplings into the water and cook for 8–10 minutes until they firm up.

Remove and allow them to cool slightly. Once cooled, cut them into thick slices.

Heat mustard oil in a frying pan and lightly fry the slices until golden on both sides. Set aside.

Heat mustard oil in a deep pan.

Add bay leaf, cardamom, and cinnamon. Allow the whole spices to release their aroma.

Add chopped onions and sauté until golden brown.

Mix in the ginger paste and cook until the raw smell disappears.

Add tomato puree, turmeric, red chilli powder, cumin powder, salt, and sugar. Cook patiently until the oil begins to separate from the masala.

Add potato cubes to the masala and stir well.

Pour in warm water and allow the potatoes to simmer until nearly tender.

Gently place the fried fish dumplings into the simmering gravy.

Cook on low heat for 8–10 minutes, allowing the flavours to blend beautifully.

Avoid stirring too vigorously, as the dumplings are delicate and may break.

Sprinkle freshly chopped coriander leaves and a few slit green chillies for extra aroma.

Allow the curry to rest for a few minutes before serving.

Unlike many fish curries, this dish showcases technique as much as flavour. The careful preparation of the fish dumplings highlights the resourcefulness of Bengali home cooks, who have long found creative ways to utilise every part of prized river fish.