Ahana moved to Canada a day after she got married. A sudden change in geography made her home sick like anyone else. And just like anyone else she started looking for authentic cuisines on the internet, just to get a taste of home. In spite of all her efforts she missed something. During one of her regular weekend video calls with her mother, after she finished gushing about the new mall that opened in the neighbourhood, how windy the city was, her husband’s new promotion, her mother suddenly asked, in spite of all good things happening in her life. What did she miss? She knew she could lie to herself, but not to her mother. And so she confessed, it was the taste of home. So her mother shared a little secret with her, about a time when she was a new bride in a new country, leaving her parents behind in East Bengal now Bangladesh that whenever she felt home sick, she would prepare that one dish that wasn’t available in any restaurant, but could be prepared only at home, a dish that had the taste of her mother land and the love of her mother, Chital Macher Muitha. Since that day, she did not miss her mother less, but had close in her heart in her food, in her love.
So today’s comfort food is, Chital Macher Muitha, now ready to be shared from my kitchen to yours.
Take a bowl, place the skinless chitol fish flesh, make sure to take out all the bones and smash it well, now add the smashed potato and mix both well, sprinkle a pinch of salt, ½ tbsp grated onion, ½ tbsp grated ginger, ½ tbsp grated garlic, 1tsp turmeric powder and 1 tsp red chilli powder, now mix all the ingredients together, and make round balls with the mixture.
Take water in a pot and bring it to boil, add the fish balls one by one and put the heat on medium flame. Let the fish balls float up then turn off the heat. Take out the fish balls from the water and keep it aside.
Take a wok, add 4tbsp mustard oil and let it heat on medium flame. Now add the boiled fish balls and fry them few at a time. Take out the fried fish balls and keep it a side. Now add 1tsp cumin seeds, the left over grated onion, ginger and garlic paste and stir it well. Now add the turmeric powder, red chilli powder, 1tsp sugar and mix all the ingredients well until it starts to leave oil. Next add the fish stalk (the water used to boil the fish balls) as much you need for the gravy and stir it again. Now add the fried fish balls and give it another stir, cover the wok with a lid and leave it on medium flame for 5 minutes. Now uncover the lid, turn off the flame and serve it with steaming hot rice. Your Chitol Macher Muitha is ready, enjoy!
P.S. – While frying the fish balls you can cut it into halve or fry the entire thing together.