Lote/Loytta macher jhuri or Bombay duck fish curry recipe
It is very difficult to cook Fresh Bombay duck/Lote fish, because of its delicateness. The fish is full of water, so you cannot cook lote fish like other fish. Before cooking lote fish you have to take some precautions. You have to make the fish dry by rubbing with a kitchen towel and too deep into flour to make it drier. But to make lote jhuri you need not to do these all things. Clean and wash the fish, then marinate with salt and turmeric powder and cook with chopped onions and tomatoes and slowly mash them while cooking, this is How To Make Lote Macher Jhuri.
For the video please click https://www.youtube.com/watch?v=XVnsuAtOXXY
The main equipment required
- Wok/ hard-bottomed Kadai
- Spatula
- Serving plate
Ingredients
- Loitta fish/Bombay duck-300 gm
- Mustard oil -2 tbsp
- Onion-1 (chopped)
- Tomato-1 (chopped)
- Ginger and garlic paste
- Green chili-2 (chopped)
- Cumin powder-1/2 tbsp
- Coriander powder-1 tbsp
- Turmeric powder-1 tbsp
- Red chili powder-1/2 tbsp
- Coriander leaves-50 gm (chopped)
- Salt to taste
How To Make Lote Macher Jhuri
Clean and wash the lote fish
Gently mix with turmeric powder and salt and keep aside for half an hour.
Heat oil in a wok and let it come to a smoky point
Add chopped onions and sauté it for two minutes
Then add ginger garlic paste and stir it for two minutes.
Now add the chopped tomato
After adding the tomato add chopped green chili and salt to melt the tomato fast and cook it for 2-3 minutes.
Now add all the spices. e.g. turmeric, cumin, coriander, and red chili powder, and cook it till the raw smell goes off.
Now slowly add the fish and cover the lid to boil the fish slowly on low flame for 5 minutes.
Open the lid, and slowly take out the tiny middle bones of the fish with the help of a fork.
Now stir it continuously in high to medium flame to make the curry dry by adding some chopped coriander leaves.
Again add some coriander leaves and take it off the oven. Serve hot with rice.
How To Make Lote Macher Jhuri
Equipment
- A kadai or a fry pan
- Spatula
- Serving plate
Ingredients
- Lote/Loitta fish
- Mustard oil
- Onion
- Tomato
- ginger-garlic paste
- green chili
- cumin powder
- Coriander Powder
- turmeric powder
- red chili powder
- Chopped coriander leaves
- salt
Instructions
- Cleanand wash the lote fish
- Gentlymix with turmeric powder and salt and keep aside for half an hour.
- Heatoil in a wok and let it come to a smoky point
- Addchopped onions and sauté it for two minutes
- Thenadd ginger garlic paste and stir it for two minutes.
- Nowadd the chopped tomato
- Afteradding tomato add chopped green chili and salt to melt the tomato fast and cookit for 2-3 minutes.
- Nowadd all the spices .e.g. turmeric, cumin, coriander and red chili powder andcook it till the raw smell goes off.
- Nowslowly add the fishes and cover the lid to boil the fish slowly in law flamefor 5 minutes.
- Openthe lid, and slowly take out the tiny middle bones of the fishes with the helpof a fork.
- Nowstir it continuously in high to medium flame to make the curry dry by addingsome chopped coriander leaves.
- Againadd some coriander leaves and take it off from the oven. Serve hot with rice.