Again, I have had both. I prefer Muitha with onion and garlic. This for sure is a personal preference. If you like the আঁশটে গন্ধ (strong fishy smell) and can manage the gravy only with Aada (ginger), Hing (asafoetida), and Gorom Moshla; go for it. I prefer a rich gravy cooked with onion, ginger, garlic, tomato, also spices, and last but not least chunks of potato. Being said that, I make noodle bowls with Chitol Muitha. This after all is a fishball. Creativity does not hamper the taste.