For the Fish Mixture

• 0.5 kg Chitol fish spine (gaada), yielding approximately 450 g mince

• 30 g boiled potato, mashed

• 7.5 g ginger paste

• 2.5 g green chilli paste

• 1.5 g cumin powder

• 1 g coriander powder

• 1 g turmeric

• 0.5 tsp garam masala

• 3.5 g salt

• 3 g sugar

• 1.5 g plain flour (maida)

• 2.5 g mustard oil

For Poaching & Frying

• 375 ml water, for poaching

• 250 ml vegetable oil, for deep-frying

For the Gravy

• 1.5 dried red chillies

• 1 bay leaf

• 2 green cardamom pods

• 1 cinnamon stick

• 2 cloves

• 0.5 tsp cumin seeds

• 0.3 tsp Kashmiri red chilli powder

• 200 g potatoes, cut into 3 cm cubes

• 100 g onions, thinly sliced

• 1 green chilli, slit

• 2.5 g garlic paste

• 10 g ginger paste

• 30 g tomato, roughly chopped

• 4 g cumin powder

• 2 g coriander powder

• 2 g turmeric

• 0.3 tsp red chilli powder

• 12.5 g plain yoghurt, whisked

• 7.5 g salt

• 9 g sugar

• 300 ml fish stock or water

• 0.5 tbsp ghee

Split Open the Spine

Run a knife along both sides of the central spine of the 0.5 kg Chitol fish spine so it folds open flat, like a book. This exposes the flesh that clings to the fine rib bones.

Scrape Out the Mince

Working with a spoon and light pressure, scrape the flesh away from the skin, always moving in the same direction as the bones. Do not rush or press too hard, as this can scatter tiny bones through the mince. Continue until the skin is bare.

Build the Filling

Combine the scraped mince with 30 g mashed boiled potato, 7.5 g ginger paste, 2.5 g green chilli paste, cumin powder, coriander powder, turmeric, garam masala, salt, sugar, and maida. Add 2.5 g mustard oil and mix thoroughly until the mixture becomes a stiff, tacky paste.

Shape into Logs

The mixture is quite sticky, so grease your palms and work surface. Divide it into four even portions and roll each into a log approximately 12 cm long and 5 cm thick.

Poach the Logs

Bring 375 ml water to a rolling boil. Carefully slide in the logs and poach at a medium simmer, keeping them whole and intact. Once cooked, lift them out to cool and reserve the poaching liquid. This liquid will become the base of the gravy.

Prepare the Gravy Vegetables

While the logs cool, cut the potatoes into 3 cm cubes, thinly slice the onions, slit the green chilli, and keep the garlic paste ready.

Slice the Cooled Logs

Once the poached logs are cool enough to handle, slice each one into six rounds.

Fry the Fish Pieces

Heat 250 ml vegetable oil and fry the fish rounds in batches over high heat until deeply golden. This firms the exterior and adds colour. Deep-frying is optional if you prefer a softer texture.

Fry the Potatoes

Using the same oil, fry the cubed potatoes until golden. Remove and set them aside with the fried fish pieces.

Bloom the Whole Spices

Drain the frying oil, leaving about 70 g in the pan. Add the dried red chillies, bay leaf, cardamom, cinnamon, cloves, and cumin seeds. Let them sizzle until fragrant.

Add Kashmiri Chilli Powder

Stir in the Kashmiri red chilli powder and fry for barely 10 seconds, just long enough to release its colour without allowing it to scorch.

Cook Down the Onions

Add the sliced onions and cook over medium heat until softened and deeply golden brown.

Add Garlic and Tomato

Stir in the garlic paste and cook for about 5 minutes. Add the chopped tomato and cook for another 5 minutes, until the tomato breaks down and becomes soft.

Braise the Spice Paste

Add cumin powder, coriander powder, turmeric, and red chilli powder along with a ladleful of the reserved fish stock. Cover and let the spices cook through over medium heat.

Add Ginger and Yoghurt

Stir in the ginger paste, followed by the whisked yoghurt and slit green chilli. Cook uncovered over medium heat until the oil begins to separate from the masala.

Season and Add the Potatoes

Add the salt and sugar, then fold in the fried potato pieces so they become coated with the masala.

Simmer Everything Together

Pour in the remaining 300 ml fish stock or water. Once it reaches a simmer, gently slide in the fried fish pieces and allow the gravy to bubble and thicken around them.

Finish with Ghee

Swirl in the ghee and give the curry one final gentle stir. Take care not to break the fish pieces before serving.

Recipe Notes

Bangal Special: Chitol Machher Muitha is a special-occasion dish associated with Bangal, or East Bengal-origin, cooking.

Texture: Once poached, the fish mince develops a springy, almost sausage-like bite.

Frying is Optional: Deep-frying the poached pieces gives them a firmer exterior and deeper colour. Skip this step if you prefer a softer texture.

Yield: Makes approximately 24 pieces, enough for 6–8 people when served as part of a larger meal.

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