Ingredients:
Chitol Mach or Sheat Fish – 1 kg (only the meat, leave the peti and take the remaining portion)
Curd – 1 tbsp
Potatoes – 4 medium
Onion – 3 pasted
1 onion finely chopped
Ginger Paste – 2 tsp
Green Chillies Paste – 2tsp
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Bay leaves – 2
Cinnamon – 1 1/2 inch, dry ground
Green Cardamom – 4, dry ground
Cloves – 4, dry ground
Sugar – 1 tsp
Salt – To taste
Mustard Oil – 1/2 cup
Method:
Slide open the meaty part and take of the center bone. Than use a tea spoon to scoop out the meat. (Ask your Mom she can explain better 
) When done take little oil in your hand and mix the scooped meat with pinch of turmeric, 1 tsp salt. Mix well till it becomes a solid dough.
Cut the potatoes into square pieces
Heat oil in kadai/Pan.
Fry cut potatoes till light brown and keep aside.
Make 1 inch square pieces of the fish dough made above and fry in half of the remaining oil. Take a thin knife and rub it with oil and cut the dough. Oil is required because it tends to stick to the knife.Keep aside.
Add the remaining oil in kadai.
Add bay leaf, and ground cinnamon, cardamom, and cloves. Fry till a nice aroma comes may be maximum a minute. Depends on the heat of your stove.
Now add the onion paste and fry till brown then add the ginger paste, chilli paste, turmeric powder, chilli powder and salt. Fry for 3 mins occasionally sprinkling some water.
Add curd and fry for another 2 minutes.
Add the fried potatoes and stir for another minute. Add 11/2 cup water.
Cover and simmer till potatoes are boiled.
Add the fried fish meat pieces. Simmer for another 2 mins.
Serve hot with pulao or white rice or pulao.
December 5th, 2009 at 2:30 am
Very helpful information. However, it would be nice if the software used for conversion of the recipe name to Bengali can be configured so that the Bengali version appears correctly. For example, what should appear as ‘chital’ is appearing as ‘chatil’ and what should appear as ‘machher’ is appearing as ‘machhre’ in the Bengali translation. Thanks.
June 27th, 2010 at 11:43 am
Thanks for this recipe.In Canada, we get the ready made chital mince, I am going to try out the muitha, had it many times, Ma or Shashuri Ma are no longer there that I could ask. However I still feel that you have to mix some spices with the minced fish and some kind of binder such as potato to make it stick while frying and to get some added flavour.I will try and see.