About The Author
Hello! From Chuchura (in Hooghly District) and a foodie, I created this blog with a mission to preserve the food of the land; with a message to encourage and promote clean and real food. I hope you enjoy and gain out of this blog, happy reading!
Looking forward to read and hear your feedback.
Lote Macher Jhuri is the only lote (Bombay Duck) fish recipe I have ever eaten since childhood.
Lote fish belongs to a category of fish that is loved and hated by an equal proportion of Bengali population. The fish is salty in nature and has a slimy feel to it.
It is soft, replete with thin, soft and slimy bones that prevents many from cooking and eating it.
Yet those that love the flavor of the fish and do not mind chewing down the tiny, thin bones would tell you how many street side snacks have this fish as the main ingredient and how the aroma draws in huge crowds.
The recipe has its roots in Bangladesh where it is loving called as Loitta (Bangal bhasha as Ghotis would say). Nevertheless, this fish is very commonly used in Bengal.
This fish is called as Bombil or Bombay Duck in Maharastra. Bummili in Kerala. In China, the fish is called Ushnish.
The Lote Macher Jhuri has incredible flavors. The aroma is strong and resembles that of a fish that has been roasted over fire.
Cooking a Perfect Loitya or Lote Macher Jhuri (Bombil or Bummili)
A perfect recipe should have certain ingredients in the right proportions. Here’s how to cook a great lote macher jhuri.
Mustard Oil is a Must
The pungency from mustard oil lend incredible flavors to the dish.
If you are a health fanatic, do not cook this dish. And when you do, don’t use any other oil – close your eyes and use mustard oil.
This dish uses a lot of oil and the final outcome is greasy, yet delicious.
No Compromise on Onion & Garlic
Onion and garlic impart excellent flavors.
The strong flavor from the fish blends in beautifully with roasted garlic and fried onions – giving the final dish a flavor to cherish forever.
Patience & Time
To cook off and saute the onions and garlic till they are well done, requires time. Hurrying through this step will produce a non-sastisfactory result.
Similarly, while cooking the fish you need patience. Low heat, continuous moving the ladle through the fish and spice mix over a long a time produce salivating results.
If you want a good lote macher jhuri, keep time on hands and be patient and the Goddess of Cooking will reward you!
Note
The equipment & ingredient quantity provided in this recipe is to assist you in cooking this dish. Feel free to experiment with your ingredients. Remember that we all have different set, size & shape of kitchen tools in our pantry.
Equipment
- Knife
- Mixer Grinder
- Wok
- Spatula
- Serving Dishes to serve Lote Macher Jhuri
Ingredients
- 500 g Lote Fish
- 1/2 cup mustard oil
- 4 pc large-sized onion
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp red chilli powder
- 2 pc tomato
- 1 tsp cumin seed
- salt to taste
- 1 tsp sugar
Ginger Garlic Green Chili Paste
- 1 inch ginger
- 12 pc garlic cloves
- 6 pc green chili
Instructions
Preparation for Lote Macher Jhuri or Bombay Duck Fish Recipe
- Finely slice the onions
- Peel and roughly chop the ginger, garlic and green chilies
- In a mixer grinder, add the ginger, garlic and green chilies and grind to a fine paste
- Finely chop the tomatoes and keep aside
Cooking the Lote Macher Jhuri
- Heat a wok and add mustard oil to it
- When the oil begins to smoke, add the cumin seeds
- As the cumin seeds begin to splutter, add the onions and fry on a medium heat till they turn golden. This is an important step so patience is the key here
- Add the ginger, garlic, green chilly paste and cook till the raw smell stays
- Add in the chopped tomatoes along with all the spice powder – turmeric, cumin, coriander, red chilli
- Cook on a low to medium flame till the spices and tomatoes are cooked and oil starts to float
- Now place the lote fish on top and turn the flame to low
- Cover the wok and let it cook for 10 minutes
- Uncover. With the spatula, lightly scratch the surface of the fish. This will expose the main bone of the fish. Carefully, pull it out
- Repeat the process for all the fishes
- Now that most of the bones are removed, mix the fish with the gravy/spice mix nicely. The fish will turn into a mush
- Turn the heat to low and saute. You will see any water present dry up slowly. Be patient, it will take time. You will want every bit of the fish to get some char for best flavors
- Taste the lote macher jhuri and check for salt. Lote fish is salty by nature and you may not need to add any salt. Check and adjust if needed
- Put off the flame. Cover and allow to rest for 5-10 minutes
- Serve hot with rice
Notes
- Use mustard oil for the best flavors. Refined oil or ghee should be avoided
- This recipe of lote macher jhuri requires more oil
- You can adjust chilis based on your preference. Many people like this dish to be spicier
- The bones are soft and can be eaten
- Many people do not prefer to eat the bones and hence try to remove every single piece of bone, which is practically an impossible task
- The best option is mentioned in the recipe – it removes the central bone and ensures that you have a comfortable experience