Knifefish Moitha(চিতল মাছের মুইঠ্যা)

 **Chital Machher Moitha** is a traditional Bengali dish made from the flesh of Chital fish (knifefish). The flesh is made into dumplings and cooked in a flavorful gravy. Here’s a recipe for this delicious dish:

### Ingredients:

#### For the Moitha (Fish Dumplings):

- Chital fish flesh (scraped) – 250g

- Onion (finely chopped) – 1 medium

- Green chilies (finely chopped) – 2-3

- Ginger paste – 1 tsp

- Garlic paste – 1 tsp

- Cumin powder – ½ tsp

- Salt – to taste

- Turmeric powder – ¼ tsp

- Garam masala powder – ½ tsp

- Mustard oil – for frying

#### For the Gravy:

- Onion paste – 2 medium onions

- Ginger paste – 1 tbsp

- Garlic paste – 1 tbsp

- Tomato (pureed) – 1 large

- Cumin powder – 1 tsp

- Coriander powder – 1 tsp

- Turmeric powder – ½ tsp

- Red chili powder – 1 tsp

- Garam masala powder – ½ tsp

- Whole garam masala (cinnamon, cardamom, cloves) – 1 tsp

- Bay leaves – 2

- Mustard oil – 3 tbsp

- Salt – to taste

- Sugar – ½ tsp

- Water – as needed

- Fresh coriander leaves (chopped) – for garnish

### Instructions:

#### For the Moitha (Fish Dumplings):

1. **Prepare the Fish Flesh**: Start by scraping the flesh from the Chital fish. Remove any bones and make a smooth paste of the flesh.

2. **Mix the Ingredients**: In a bowl, combine the fish paste with chopped onion, green chilies, ginger paste, garlic paste, cumin powder, salt, turmeric powder, and garam masala. Mix well to form a dough-like consistency.

3. **Shape the Dumplings**: Shape the mixture into small oval or round dumplings (moithas).

4. **Fry the Dumplings**: Heat mustard oil in a pan and deep fry the dumplings until golden brown. Set aside on a paper towel to drain excess oil.

#### For the Gravy:

1. **Prepare the Masala**: In the same pan, add more mustard oil if needed. Temper the oil with whole garam masala (cinnamon, cardamom, cloves) and bay leaves.

2. **Cook the Onion Paste**: Add the onion paste and sauté until it turns golden brown.

3. **Add the Ginger-Garlic Paste**: Stir in the ginger and garlic paste and cook until the raw smell disappears.

4. **Add the Tomato Puree**: Pour in the tomato puree, followed by cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook until the oil separates from the masala.

5. **Simmer the Gravy**: Add water to the pan to form a gravy of your desired consistency. Bring it to a boil.

6. **Add the Dumplings**: Gently place the fried fish dumplings into the gravy. Let them simmer on low heat for about 5-7 minutes so that they absorb the flavors.

7. **Finish with Garam Masala and Sugar**: Add a pinch of garam masala powder and sugar to balance the flavors.

8. **Garnish**: Turn off the heat and garnish with freshly chopped coriander leaves.

#### Serving:

Serve the **Chital Machher Moitha** hot with steamed rice or pulao. Enjoy this authentic Bengali delicacy!

Let me know if you have any specific variations or preferences!