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 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 consume it. Luckily I came to know about the delicious lotey mach and this over 100-year-old loitta macher jhuri recipe through my in-laws!
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 such as Loitta or Loitya in Bengal, Bombil in Mumbai, Bummili in Kerala, and Ushnish in Chinese.
- Despite not being considered a top-grade fish, loitta maach 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-inch-long pieces
- 250 gms Red pumpkin, cut into 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 instructions for Loitta 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, 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 releases 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.
Serving suggestions
Lottya macher jhuri is best relished with plain boiled basmati rice. It is a dryish preparation and is often served with another curry-based side dish to balance the textures.
More Bengali fish recipes
- Doi Maach | Bengali Fish in Yogurt Curry Recipe
- Shorshe Bata diye Pabda Macher Jhal Recipe
- Shorshe Bhapa Ilish | Bengali Hilsa Fish Curry Recipe
- Aloo Phulkopi diye Rui Macher Jhol Recipe
- Shorshe Bata Diye Tilapia Macher Recipe | Tilapia in Bengali Mustard Fish Curry
- Chingri Macher Paturi | Steamed Prawns in Banana Leaf
- Kolkata Fish Fry Recipe
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This 100 years old loitta macher jhuri recipe has Bombay duck stir-fried with pumpkin & spices, a very popular recipe in Bangladeshi cuisine
- 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
Heat oil in a pan and saute the Onion and garlic in it till they turn translucent.
Now, add the Pumpkin pieces and fish. Mix well.
Add the Salt, Turmeric Powder and Red Chili Powder and mix everything well.
By this time, the fish will start releasing the water.
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.
Once it starts releasing oil at the edges, turn off the heat and serve.
Recipe Video
This post was first published on October 6, 2017. Subsequently, it has been updated with added information on recipe preparation and newer images.
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