Chital fish muitha recipe
Chital Fish Muitha recipe is an old time cooking. A little difficult cooking according to many. It is a bit time consuming as it has to be done in many steps.
If you cook it with a little time and patience, the taste will stick to your mouth. The steps in this recipe are given one after the other. This way you can cook very easily. I will post this recipe video very soon .
To develop the Muithas
Ingredients –
Back side of Chital fish (500gms)
Potato (also boiled)-1 medium size
Ginger paste – 2 tbsp
Raw chili paste = 1 spoon
Cumin powder – 1 tsp
Coriander powder-1 tsp
Turmeric powder -1/2 tsp
Garam masala powder-1 tsp
Salt – 1 tsp
Sugar – 1/4 tsp
Mustard oil – 1 tbsp
For broth or curry with muitha
Mustard oil – 1/2 cup
Alu-3 medium size
Onion – 2 to medium size
Garlic paste – 1 tsp
Ginger paste – 1 tbsp
Raw chilli paste – 1 tsp
Cumin powder – 1 tsp
Coriander powder-1 tsp
Turmeric – 1 tsp
Chilli powder-1/2 tsp (as per taste)
Kashmiri Chilli Powder -1 tsp
Sour yogurt – 2 tbsp
Sugar – 1/4 tsp
Garam masala powder – 1 tsp
Boil
Whole Garam Masala (Cardamom, Cinnamon, Cloves)
Bay leaf-1
Dry Chilli-2
Whole cumin seeds – 1 tsp
Method:
First, the fish should be removed with the help of a spoon. (When buying fish, you have to say that if you want to make muitha, then cut it along the middle cut, according to that direction, you have to cut it with a spoon.)
This time I took a medium size boiled potato with the flesh of the fish. One by one, cumin powder, coriander powder, turmeric, salt, garam masala powder, ginger paste, raw chilli paste, sugar, mustard oil should be mixed and kneaded well by hand. The mixture is ready to make muitha.
Apply a little mustard oil on your hands and make the muithas with light hands. I have made big ones (cylindrical shape). After boiling, I cut it piece by piece. It is also made by hand in small batches.
Put a lot of water in a container and turn on the gas flame and wait until the water boils. When it boils, I boiled it for 10 minutes on medium flame.
When it is boiled, remove the muitha from the water, cool it and cut it piece by piece (as shown in the picture).
Now heat the kadai and add mustard oil and fry the muithas until they turn a little red.
Cut potatoes into small pieces and fry them with salt and turmeric.
In that oil (if the oil is too much, you can reduce it a little), boil the whole garam masala, dry chillies, bay leaves, whole cumin seeds and fry them with chopped onions until they turn golden in color. Add salt at this time.
When onion is fried, mix it very well with ginger, garlic paste, raw chilli paste.
Then cumin-coriander-chili-turmeric-Kashmiri chili powder and a little boiled water (one or two spoons)
I took the masala with it. Then stir the sour curd and mix. At this time keep the gas flame low. After that, everything should be squeezed well until the oil comes out. When the masala is extracted, I mixed it with the masala with the fried potatoes.
Then I gave water. Here I have used that muitha boiled water. The amount of water will be given according to the amount of broth.
After that, when the broth boils, cover it with muitha and reduce the heat and cook for 10 minutes.
After 10 minutes open the lid and check whether the potatoes are cooked, turn off the gas flame with powdered garam masala and again cover the lid for 5 minutes standing time and serve with warm rice.
