Bombay Duck Fry Or Loita Machher Jhuri

Bombay duck fry or loita machher jhuri. A guest post by Mahesh Khole.
I have requested him to give some non veg dishes for my readers. Thanks Mahesh for this easy to make yet delicious recipe.
I have met Mahesh in ‘Chef at large’ a food group. He is not only a foodie but a passionate cook.
Mahesh love bong food. And he surprised us by making the different kinds of non veg dishes from Bengal.
Now see what Mahesh said about this recipe.
“Loita maachher jhuri
Loita is popularly known as Bombay Duck or Bombil
This is found in abundance in coastal areas .
This is not only one of the most popular fish that is dried and stored but also one of the cheapest sea fish .. delicately flavoured with soft bones .. that will never get stuck . In spite of being a very fleshy fish .. frying it whole is an art ..
For people like me who don’t have the patience to fry them whole and nor do I want any bones to interfere .. this is a boneless and flavourful preparation .. which can be made and stored in the fridge like a chutney or pickle.”

Recipe
Bombay duck – 500 gram
Onion – 2 medium
Tomato – 1 large
Garlic – 10 cloves
Ginger – 1 inch piece
Salt to taste
Turmeric powder – 1/2 teaspoon
Red chilli powder – 1 teaspoon or to taste
Oil – 2-3 tablespoon

Method
1. Clean the Bombay ducks well.
Preferably buy the big ones as they are meatier.

2. Add salt and boil the fish with sufficient water till they become soft.
It take around 15 minutes to perfectly boil.

3. Grind onions, garlic, ginger and tomato. Make a smooth paste.

4. Now take out the fish from water.
Separate the bones and discard. 

5. Heat oil in a pan. Add onion, garlic, ginger and tomato paste.
Saute till oil leaves the sides.

6. Now add the fish and saute till the mixture dried up completely and the mixture starts shining.

7. Serve with steamed rice, roti or Indian flat bread, paratha, naan or any bread.
You can store this in refrigerator and serve as a chutney or pickle with rice, roti or bread.
Note 
You can use any oil but mustard oil is best for the perfect flavour.

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Bombay Duck Fry Or Loita Machher Jhuri

Sujata Roy

Bombay duck fry or loita machher jhuri is a boneless and flavourful preparation .. which can be made and stored in the fridge like a chutney or pickle.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Bengali cuisine

Servings 4 People

Equipment

• 1 Pan
• 1 Wok 
• 1 Spatula

Ingredients

  

• 500 Gram Bombay
• 2 Medium Onion
• 1 Large Tomato
• 10 Cloves Garlic
• 1 Inch Ginger
• Salt To taste
• 1/2 Tsp Turmeric powder Red chilli powder
• 1 Tsp Red chilli powder
• 2-3 Tbsp Oil

Instructions

 

• Clean the Bombay ducks well.Preferably buy the big ones as they are meatier.
• Add salt and boil the fish with sufficient water till they become soft.It take around 15 minutes to perfectly boil.
• Grind onions, garlic, ginger and tomato. Make a smooth paste.
• Now take out the fish from water.Separate the bones. Discard the bones.
• Heat oil in a pan. Add onion, garlic, ginger and tomato paste.Saute till oil leaves the sides.
• Now add the fish and saute till the mixture dried up completely and the mixture starts shining.
• Serve with steamed rice, roti or Indian flat bread, paratha, naan or any bread.You can store this in refrigerator and serve as a chutney or pickle with rice, roti or bread.

Notes

1. You can use any oil but mustard oil is best for the perfect flavour.