Let me explain first what Muitha is as we all know what fish is :) . The word Muitha is derived from the Bengali word Mutho (মুঠো aka fist). Simply put, Muitha is a Kebab or Fritter with the shape of a mutho. Also, while shaping this we take the filling and shape it with the help of our palm to give the exact Mutho shape. Now coming tho Chitol Macher Muitha or Mutha, this particular variety of fish is used in making muitha because of the texture of the fish. Please note, that you can make muitha with Aar Maach as well. Traditionally, after making the Muitha it is added to the gravy. Now that I have elaborated on the Macher Muitha, let me tell you Muitha is a Bangal delicacy. Well, just for people who do not know the Ghoti-Bangal division of Bengalis, people who are having their roots in Bangladesh (now settled in India) are called Bangal. Similarly, Bangalis who are having their root in West Bengal (or India) is known as Ghoti. Some dishes are considered Bangal special or Ghoti special and Muitha is a Bangal dish. Though over time, these divisions are almost non-existing now. Talking about my ancestral home, I never had Chitoler Muithya while growing up at home. My father or uncles never bring Chitol mach or Aar or Boal maach from the market. Well, I am a Ghoti. I remember having Muitha at my Didi’s place for the first time. Here I must mention, that the recipe differs in Bangal households as well.