By Risha Ganguly
Add mashed potatoes to the chitol fillet. Add ginger garlic and onion paste, along with powder spices. Make them into small balls.
First drop the fish balls into water for 5 minutes. Then, heat oil and fry these balls. Do not overcook or they will get chewy.
In the same pan, add bay leaves and a little sugar. Add some cumin seeds. Then, put onion and chilli paste and cook for 2 minutes.
Add tomato, ginger and garlic paste and cook for 5 minutes. Put in your desired spice powders.
When the raw smell goes away, add garam masala. Slowly put in the muitha and cover and cook for 2 mins. Add ghee and remove from flame.