Loitta Macher Jhuri | Lote Mach Ranna

Gluten Free

Opaar Bangla’r Ranna – Loitta macher jhuri ( loitta is Bombil or Bombay duck in Bangal Bhasa, Jhuri is stir-fried).

This lotey mach recipe is seldom found in family cookbooks. While those with their lineage running back to erstwhile East Bengal or present-day Bangladesh simply love Bombay duck fish recipes. The West Bengal families would still smirk and curl up their noses upon the very mention of this fish, let alone consuming it. Luckily I came to know about lotey mach and this over 100 years old loitta macher jhuri recipe through my in-laws!

Loitta macher Jhuri - Bombay duck fish in Bengali style

What Is Lotey Mach (Loitta Mach)?

  • Lotey mach, also known as loitta mach or Bombay duck, is a soft and watery fish found in the tropical zones of the Indo-Pacific Ocean.
  • It is known by different names across regions: Loita or Loitya in Bengal, Bombil in Mumbai, Bummili in Kerala, and Ushnish in Chinese.
  • Despite not being considered a top-grade fish, loitta mach can be turned into delicious preparations.

Those who are looking for a loitta macher jhuri recipe can give this one a try. This fish has a single backbone running lengthwise and other soft bones that melt off completely while cooking. Serve this with steamed rice and you will have a delicious meal to yourself.

Ingredients to make Bangal bari style Loitta Macher Jhuri

  • 500 gms. Loitta Mach or Bombil or Bombay Duck – cut in 2 inches long pieces
  • 250 gms Red Pumpkin – cut in cubes
  • 3 tbsp Mustard Oil
  • 2 Onion Large – finely chopped
  • 5-6 Cloves of Garlic – finely chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • Salt to Taste

Recipe for Lotey Macher Jhuri

  • Heat oil in a pan and saute onion and garlic till they turn translucent. 
  • Now, add the pumpkin pieces and fish. Mix well.
  • Add the salt, turmeric powder and red chili powder and cover the pan to let everything cook
  • In 4-5 minutes you will see that the fish has started releasing the water. Break down the pieces of pumpkin and fish with the back of your spoon. Keep cooking on medium-low heat till it is completely dry.
  • Once it starts releasing oil at the edges, turn off the heat and serve.

Tips & Tricks to make Bombay duck in Bengali style

  • Bombay duck fish or loitta mach has a high water content. So, once you start cooking, it shrinks considerably. Always buy a little extra from what you think you might need.
  • Ask the seller to cut off the head. It’s not edible.
  • It is a slimy fish so there’s no need to worry about descaling. Just make sure that the fins and tail have been chopped off.
  • Ask the seller to cut the fish into 2-3 smaller pieces. It makes cooking easier and faster.

More Bengali fish recipes

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Loitta Macher Jhuri | Bombay duck fish in Bengali style
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

This 100 years old loitta macher jhuri recipe has Bombay duck stir-fried with pumpkin & spices, a very popular recipe in Bangladeshi cuisine

Course: Side Dish
Cuisine: Bengali
Diet: Gluten Free
Keyword: Bengali Fish Recipes, Gluten Free Recipes, Pumpkin Recipes
Servings: 4 People
  • 500 gms. Loitta Mach or Bombil or Bombay Duck
  • 250 gms Red Pumpkin Cut in cubes
  • 3 tbsp Mustard Oil
  • 2 Onion Large – Finely Chopped
  • 5-6 Cloves of Garlic Finely Chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • Salt to Taste
  1. Heat oil in a pan and saute the Onion and garlic in it till they turn translucent. 

  2. Now, add the Pumpkin pieces and fish. Mix well.

  3. Add the Salt, Turmeric Powder and Red Chili Powder and mix everything well.

  4. By this time, the fish will start releasing the water.

  5. Cover the pan and let it simmer till the pumpkin is cooked completely. Break down the pieces with the back of your spoon and now fry it till the water is gone and it is completely dry.

  6. Once it starts releasing oil at the edges, turn off the heat and serve.

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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.


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