Bombay Duck or Bombil is Loita Maach in Bengal. It is prepared in various ways at our place.This slimy, snake like fish when prepared tastes very good. I prepared it with brinjal (or potato can also be used)this time. Loita maach takes in a lot of water but this preparation is a dry dish so by the time its ready the quantity will reduce .Therefore for four persons I would recommend you buy 500 grams of Loita Maach. Ingredients:
Loita Maach.........................................................500grams
Onion,chopped....................................................3,medium size
Garlic Pods,chopped.............................................5-6,pods
Green chilly,chopped.............................................4-5
Tomato,chopped...................................................1,medium
Brinjal,chopped......................................................1,medium
Turmeric powder..................................................1 tsp
Red Chilly Powder.................................................2 tsp
Salt........................................................................as per taste
Mustard Oil...........................................................100ml
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| Loita Maach |
Preparation :
Ask your fish seller to cut the fish into finger length pieces (4 inch pieces) for you.
Take 1/2 a cup of water and boil the fish.
Discard the water and taking a sharp knife make a slit to spread the fish apart to remove the central bone, the only bone.
Heat the mustard oil in a pan. For this dish, the oil is on the higher side as the dish is entirely based on oil and no water was used. If you wish to reduce the oil, then its entirely your choice.
Chop the onion, garlic, tomato and green chilly very fine.
Chop the brinjal or if you want to use potato instead, into small cubes.
Saute the garlic till golden and then add the chopped onion. Stir fry.
Add finely chopped tomatoes and green chilly and cook stir frying.
Add salt, turmeric powder, red chilly powder and stir continuously.
Add the brinjal pieces. Keep stir frying.
The fish will disintegrate and form a mash (Ghonto in Bengali). As water dries up, the fish will achieve a desired paste like consistency. Oil will separate . It is also spicy(Jhaal in Bengali) as red chilly powder as well as green chilly is used.
This prepared jhuri bhaaja is served with plain rice.
Ask your fish seller to cut the fish into finger length pieces (4 inch pieces) for you.
Take 1/2 a cup of water and boil the fish.
Discard the water and taking a sharp knife make a slit to spread the fish apart to remove the central bone, the only bone.
Heat the mustard oil in a pan. For this dish, the oil is on the higher side as the dish is entirely based on oil and no water was used. If you wish to reduce the oil, then its entirely your choice.
Chop the onion, garlic, tomato and green chilly very fine.
Chop the brinjal or if you want to use potato instead, into small cubes.
Saute the garlic till golden and then add the chopped onion. Stir fry.
Add finely chopped tomatoes and green chilly and cook stir frying.
Add salt, turmeric powder, red chilly powder and stir continuously.
Add the brinjal pieces. Keep stir frying.
The fish will disintegrate and form a mash (Ghonto in Bengali). As water dries up, the fish will achieve a desired paste like consistency. Oil will separate . It is also spicy(Jhaal in Bengali) as red chilly powder as well as green chilly is used.
This prepared jhuri bhaaja is served with plain rice.
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