Fish,  Lote maach er jhuro / Bombay Duck Fish

“Lote maach er jhuro / Bombay Duck Fish”.. a delicious spicy recipe of Bengal..

It is one of the finger-licking spicy Bengali recipes which is made with ample use of onion, garlic and mustard oil. This dish is so delicious dish that you will finish it in a blink of your eyes.

Benefits:-
Lote maach/ Bombay Duck fish- contains large amount of vitamin B and B3. They are very beneficial for our memory, healthy skin and proper metabolism of food. They have abundant calcium. The protein content in the fish is very healthy for building and repairing body tissues. It helps in preventing excessive blood clotting.

Time required:-80-90min. (approx.)

Course: – Lunch/Dinner

Can be served with: – hot steamed rice.

Ingredients:
Lote maach / Bombay Duck fish – 500gm
·        Chopped tomato – 2 medium size
·        Green chili paste – 1tsp
·        Green chilies – 7-8
·        Ginger – 7-8 pieces.
·        Onion -3medium size (finely chopped)
·        Turmeric powder – 1 tsp.
·        Red chili powder – 1 tsp.
·        Salt – as per taste
·        Mustard oil – 6-7tbsp
·        Chopped coriander leaves for garnishing

Direction for the recipe:-

  • Remove the head, tail and fin of the fish and clean it and then Wash them and marinate them with turmeric powder and salt. Keep it for 15-20 min.
  • Meanwhile chop the onion, garlic and chili. Make the green chili paste with 3-4 chilies and slit the remaining chilies in length wise.
  • Heat oil in a kadai / pan. When smoke starts coming from the oil, add the chopped onion, tomato, chilies and garlic and fry it till it tenders.
  • Then add the chili paste, turmeric powder, salt and chili powder.
  • Continue stirring for 5-6 min.
  • Now add the fish and mix them well with the masala. Stir continuously. As the fish release a lot of water, so there is no need to add water in this dish. While frying them, the fish gets break.
  • Cook in low flame. The taste of the dish depends on the extent to which it reduces its volume and becomes completely dry. 
  • So, precise stirring s very essential for preparing the dish.  Keep stirring so that it doesn’t get burnt and stick to the kadai/pan.
  • After continuous stirring for 60 mins or more (as much as possible for you), turn off the flame. Garnish it with chopped coriander leaves and serve it with hot rice.

My tips

  • The scrumptiousness of the dish depends on its dryness. So dry it as much as possible.
  • You can also add potato and eggplant in the dish.

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