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Home Dish Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao

Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao

Name: How to cook Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Kumkum Chatterjee

Makhmali Chitol Macher Muitha/ Creamy fish dumplings & Pulao

#KITCHENMASTERS #presentation

Ingredient

Food ration :

4 servings

300 gms

chitol/Clown Knife fish

potato boiled

medium onions chopped

1 tsp

ginger paste

1 tsp

garlic paste

3 tbsp

scraped coconut

1/2 tsp

turmeric powder

1 tsp

kashmiri red chilli powder

cashew nuts

1 tbsp

charmagaz paste

1 tbsp

fresh cream

To taste

salt and sugar

1/2 tsp

garam masala

1/2 cup

mustard oil

1 tbsp

all purpose flour

green chillies chopped

1 tsp

chopped coriander

bay leaf

For

rice:

1.5 cups

small grain /ambemohar rice

2 tbsp

ghee

cardamoms

cloves

small stick cinnamon

7-8

roasted cashewnuts

1 tbsp

raisins

1 pinch

kesar food colour or turmeric

2.5 cups

water

Cooking instructions

* Step 1

Place the scooped out and deboned fish flesh in a bowl. Add boiled and cubed potatoes. Add 1/2 tsp ginger and 1/2 tsp garlic paste. Add 1 finely chopped onion, chopped green chilies,1 pinch turmeric,1/4th tsp red chilli powder,1.5 tbsp scraped coconut,salt and sugar to taste. Add 1 tbsp flour and mash well. Make small pakoras out of the mix and deep fry in oil.

* Step 2

Fry 2 tbsp chopped onion in 1 tbsp oil. Cool and make a paste of half of fried onion,cashew,charmagaz,and tomato puree.In the remaining oil,fry the paste along with ginger garlic paste,scraped coconut,salt and sugar to taste,turmeric, red chilli powder.Add fresh cream and fry till oil leaves sides.Add the dumplings and 1.5 cups water.Add 1 bay leaf and boil for 5 minutes till dumplings are soft.Sprinkle fried onions,garam masala,green chillies, chopped coriander.Serve with rice or Basanti pulao.

* Step 3

For Basanti Pulao: Heat ghee in a pressure cooker. Sprinkle half crushed whole garam masala. When they splutter, add few broken cashew nuts and toss. Add rice and ginger paste. Add pinch of turmeric or Kesar food colour, salt and sugar to taste. Add water, bay leaf and give it a swirl from beneath. Close pressure and cook till 2 whistles. Open the lid after 5 minutes. Sprinkle raisins and toss. This pulao is sweet and salty in taste.