Loitta or Lote Macher Jhuri is a spicy fish curry, very popular throughout Bengal. This fish is known by different names and spellings. In West Bengal and Bangladesh, it is called as Loitta or Loitya, in Mumbai it is known as Bombil or Bombay Duck, in Kerala it is called Bummili and Ushnish in Chinese. The fresh loitta fish is very soft in texture and cooked in various forms. This recipe is my own version of cooking loitta and trust me it tastes delicious. It goes well with white rice or roti.
Image : Loitta Macher Jhuri
- Preparation Time : 15 minutes
- Cooking Time : 45 minutes
- Total Time : 1 hr
- Serve For : 4
- Fresh Loitta Mach or Bombay Duck Fish (500 gm)
- Potato (1 big size) /sliced
- Onion (2 medium size) /sliced
- Green Chilli (2) /chopped
- Grated Garlic (1 tbsp)
- Grated Ginger (1 tbsp)
- Tomato (1 big) /sliced
- Cumin Seeds (1/4 tsp) /for tempering
- Cumin Powder (1 tsp)
- Red Chilli Powder (1 tsp)
- Turmeric Powder (1 tsp)
- Salt (to taste)
- Garam Masala Powder (1 tsp)
- Chopped Coriander Leaves (2 tbsp)
- Mustard Oil (6-8 tbsp)
- Cut the fish into two pieces. Wash and drain the water from the fish.
- Coat the fish with some salt and turmeric powder and keep aside for 5-10 minutes.
- Now heat oil in a pan. Fry the fishes on high heat. It will release plenty of water. Gently flip them and don’t worry if it breaks.
- Drain oil and take the fishes out from the pan. Keep them aside. You can clean the thin fish bones from oil with the help of a spatula.
- In the same oil, add cumin seeds. Then add the sliced potatoes into the pan and cook them for 5 minutes on medium heat.
- Now add onion slices and chopped green chillies, saute them for a while.
- Add grated ginger and garlic, stir and cook for 5 minutes or until the raw smell of garlic has gone away.
- Meanwhile, add cumin powder, turmeric powder, red chilli powder and salt. Mix well and cook for another 4-5 minutes.
- Now add sliced tomatoes and cook the mixture till it become a thick gravy and starts leaving oil from sides. The potato slices will mash completely with the gravy.
- Its time to add the fried fishes into the gravy and combine everything very well. At this point the fish pieces will break and mash with the gravy.
- The fish will release water naturally, so that we don’t need to add extra water into the curry.
- Keep cooking till the gravy and the fish pieces came together in a beautiful mash and you can see almost all the oil coming out from it. It will take around 15-20 minutes.
- Lastly, add some garam masala powder and combine with the mixture.
- Add chopped coriander leaves, give a final stir and switch off the flame.
Coat the fishes with some turmeric powder and salt
Fry them on high heat
Drain oil and keep them aside, they will release plenty of water
In the same oil add cumin seeds and potatoes
Fry them until golden brown
Add onion slices and chopped green chilli
Add grated garlic and ginger
Add cumin powder, turmeric powder, red chilli powder and salt
Add tomato slices
Cook until the gravy leaving oil from sides
Add fried fish
The fish will release water at this point
Add garam masala powder
Add chopped coriander leaves
Mix well and switch off the flame
- The fish will release a lot of water when resting after frying. So no need to add extra water into the curry.
- Don’t worry about the fish bones combined into the curry, they are very soft.
- Serve with steamed rice or roti.