চিতল মাছের মুইঠ্যা/Chital Macher Muithya/Fishball Recipe/Chital Fish Dumplings скачать в хорошем качестве

চিতল মাছের মুইঠ্যা/Chital Macher Muithya/Fishball Recipe/Chital Fish Dumplings

চিতল মাছের মুইঠ্যা/Chital Macher Muithya/Fishball Recipe/Chital Fish dumplings #chitalfishdumplings #fishballrecipe #chitalmachermuithya ABOUT CHITAL MACHER MUITHYA : Chital Fish is one kind of knife fish species. It is found in the Brahmaputra, Indus, Ganges and Mahanadi River basins and available in India, Nepal, Bangladesh & Pakistan. It is also called Indian Knife fish. Chital Macher Muitha is a traditional, cherished Bengali delicacy featuring deep-fried or boiled dumplings made from the flesh of the bony chital fish, a fish popular in West Bengal and Bangladesh. The "muitha" (or "mutho") refers to the fist-shaped balls formed from the fish mince, a laborious but rewarding process that gives the dish its unique name and character. Historically, it is a Bangal delicacy, made on special occasions and representing a cultural thread that transcends borders. TOOLS & APPLIANCES : A. Prestige Induction Cooker B. Hawkins 5 Litre Cook n Serve Handi. C. Hawkins 4 Litres Deep Kadhai. D. Zelite 15” Chef's knife. (all above are purchased from Amazon) D. All other kitchen tools (From Amazon/Local Market)) INGREDIENTS & PREPARATION : Total Cooking time : 1 Hour (incl. 30 mins for Preparation) A) PREPPING OF Chital Fish: (Ingredients with Quantity): Chital Fish Gaada (Extremely Bony Dorsel Side): 500 gm. Removing Scales of Chital is a skilled job and was done at the market. Wash Well. Cut the Gaada along both sides of central Spine. It is like an open book. Start scrapping out flesh or mince out of fish with a sharp spoon. Use light pressure and patience simply in the direction of bones. Scrap out fish flesh as much as possible. Scrapping is not at all difficult task if followed as aforesaid. At last only the skin with bones will be left. Another sumptuous cuisine can be made with that material. Around 300 gm flesh is got out of total 500 gm Gaada piece. B) FISH KEEMA MAKING (Ingredients with Quantity): 1 Big Potato: Boil & Smash. 1/2 tsp Ginger Paste. 2 Green Chilli Paste. 1/2 tsp Cumin Powder. 1/2 tsp Coriander Powder 1/4th tsp Turmeric Powder. 1/2 tsp Garam Masala Powder 1/2 tsp Sugar. Salt to taste. 1 tsp Refined Flour for bindings. (or, 1 egg) 1 tsp Mustard Oil. Mix all the above ingredients with flesh well using hand. Fish Keema is ready. C) SHAPING MUITHYS: Fish Keema is very sticky. So, at first, oil both palms. Take one lump of Keema. Give a Fist-shaped Dumplings with a mild pressure of your Fist (Muthi in Bengali). For which, this dish is called “Muithya” in Bengal. Do continuing for the remaining Keema. (here, 6 Muithya Dumplings are formed) D) BOILING THE MUITHYAS: Boil all the Dumplings into 1 litre hot water carefully. Rest the boiled Dumplings for cooling. (preserve the stock water for using while making curry.) Cut the dumplings into pieces. (first, divide into two equal parts lengthwise. Then, cut each part widthwise into 3 parts.) E) FRYING MUITHYAS & POTATO PIECES: (with Ingredient) Fry the muthiya pieces into 1 & 1/2 cup heated Refined Oil lightly till light golden colour. Shift aside. Then, fry the potato pieces till brown in colour. Shift aside. F) FINAL PREPARATION: (Ingredients with Quantity) (Vegetables): 3 Small Onions : Finely Chopped. (or paste) 7-8 Garlic Cloves : Crush. 2 Medium Potatoes : Peel. Cut to Medium pieces. 1 Medium Tomato: Cut to small pieces. (Phorons): Dry Red Chilli, 1 inch Cinnamon Stick, 1/2 tsp Cumin Seeds, 4 Cloves, 4 Crushed Green Cardamom. ( Spices Powder): 1 tsp each Cumin, Coriander & Kashmiri Red Chilli Powder. 1/2 tsp Turmeric Powder. (others) 2 Slitted Bay leaves. 1 tbsp Ginger Paste. Salt to taste. 1 tsp Sugar. 1/2 tsp Garam Masala Powder 1 tsp Ghee. 2 tbsp beaten Yogurt. Fish Stock. (Preparation): Heat 4 tbsp Refined oil in the Kadhai. Add all phorons one after another. When a beautiful aroma comes out, add Onion, garlic & Bay Leaves. When Onion is going to turn light brown colour, add Ginger Paste. Stir intermittently. When the raw smell of ginger paster will vanish, add Tomato. Stir well. When the raw smell of Tomato will go away, add 1/2 cup fish stock. Add all Spices Powders , Salt, Sugar. Stir well. When oil releases during processing, add beaten Yogurt. Stir Well. Add 4 cups of Fish Stock. Cover in Medium Heat for 3 mins. Add fried Muithya and Potato Pieces. Cover for 2 minutes in medium heat. Finish cooking with Whole Spices Powder & Ghee. Cover & Rest for 5 Mins in standing point. Shift to a serving Bowl. Serve with Steamed Rice. Marvellous. MUSIC LINK : (Used in this video) Beautiful Village music - https://g.co/kgs/8CSYJXN My other Cooking Video Links: 1. Thor Ghanto    • Polao Style Thor Ghanto/Banana Stem Curry/...   2. Chocolate Cake    • সুস্বাদু চকলেট কেক এভাবেই ঘরে বানিয়ে ফেলু...