Chitol Maach Muitha
Bengali delicacy of spiced fish dumplings boiled, light-fried, and simmered in a rich potato gravy.
Step-by-Step Instructions
Mince fish flesh coarsely and knead with half the ginger paste, garlic paste, turmeric, and salt; shape into firm rolls.
Boil fish rolls in water for 10 minutes until firm, cool, slice into rounds, and shallow-fry in mustard oil; set aside.
Sauté sliced onion, remaining ginger-garlic paste, and cubed potato in oil.
Add red chili powder, turmeric, salt, and water; cook until potatoes soften.
Add fried fish slices, simmer for 5 minutes, and finish with garam masala.
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