Loittya maach er Jhuro: Opaar Bangla’r Ranna
This recipe is one of those which are rarely found in the family cookbooks. Because, primarily this fish isn’t much preferred by a lot. While those with their lineage running back to the East Bengal simply love this. The West Bengal families would still smirk and curl up their nose upon the very mention of this fish, leave along consuming. Loittya maach er jhuro or Bombil stir fry is a very interesting and unique dish which is quite simple.
For those who are looking for loitta mach Bengali recipe, can definitely give this one a try. This fish has super soft bones which almost melt off while cooking. The central spine is actually something which can be noticed while eating but, then again, it does not require picking out.
Now, before you get started with a Loitta Maacher recipe, there can be few points to ponder:
- This fish has 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.
- Ask the seller to cut the fish in 2-3 smaller pieces. It makes cooking easier and faster.
- Contrary to the myth, fresh loitta mach or bombil gives out no foul smell while cooking. It is the dried version which is smelly.
Now, coming back to the recipe, here’s a small video demonstration that I shot sometime back. Hope this helps. Followed by this, there would be the printable version of the recipe.
This traditional Bengali recipe of Loittya Mach er Jhuro or Bombil Stirfry has its roots in Bangladeshi food. Super delicious, it is absolutely easy to make.
- 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.