Well I am a 'Ghoti'# by birth and 'Bangal' by law ;) so there are some 'bangal' cuisines which I have learnt to cook solely for the sheer love of hubby, and one of them is cooking 'Loitta mach' or Bombay Duck Fish or Bombil (whatever you name it....'whats in a name'!!!).
Loitta Mach is a slimy lizard fish (for more details on its Etymology you can refer and read http://en.wikipedia.org/wiki/Bombay_duck. Hubby loves to eat it and my duty as a doting wife is to learn to cook the dish and then gradually strive to master it. While I am still in the process of mastering it, I thought I should share the recipe with you all because cooking the fish is very easy and effortless. i am sure you are going to love this dish.
Ingredients
Loitta Fish - 1 kg (get it beheaded from the fishmonger since the teeth is very sharp and might hurt your fingers)
Mustard Oil - 10 - 12 tbsps
Onions - 500 gms
Onions - 500 gms
Garlic - 2 big pods
Tomatoes - 2 big tomatoes
Turmeric powder - 1 tbsp
Red chilli Powder - 2 tbsp
Green chillies - 3-4 chopped finely (as per taste)
Salt - according to taste
The best thing about Loitta fish is that it can be eaten with its central bone!!! The central bone disintegrates while cooking and doesn't hurt you while chewing. If you want to remove the central bone then include Step 1 in your recipe or else omit the same.
Step 1 : Boil the fish in salt water for few minutes and then let it cool down. You can now remove the central bone by spreading apart the fishes.
Step 2 : In a non-stick kadai add oil and put the onion and garlic paste.
Step 3 : Add a little bit of sugar (optional)
Step 4 : Fry the onion garlic paste till raw smell disappears, and then add the chopped tomatoes and green chillies.
Step 5: Add turmeric powder and red chilli powder.
Step 6: Add the fish pieces one by one and keep on stirring.
Step 7: Now, add salt.
Step 8: Keep on stirring and you would notice that the fish releases lots of water, the fish needs to get cooked in its own juices and hence keep the flame on medium and let the water dry out completely.
Step 9: After a while you would notice the water dried out and the fish dissolved and disintegrated into a paste like consistency and oil oozing out of the gravy. By this time the gravy arrives at a very rich texture and colour and lets do a Hi-Five :) our Loitta fish aka Bombay duck is ready!!!!!!
Salt - according to taste
The best thing about Loitta fish is that it can be eaten with its central bone!!! The central bone disintegrates while cooking and doesn't hurt you while chewing. If you want to remove the central bone then include Step 1 in your recipe or else omit the same.
Step 1 : Boil the fish in salt water for few minutes and then let it cool down. You can now remove the central bone by spreading apart the fishes.
Step 2 : In a non-stick kadai add oil and put the onion and garlic paste.
Step 3 : Add a little bit of sugar (optional)
Step 4 : Fry the onion garlic paste till raw smell disappears, and then add the chopped tomatoes and green chillies.
Step 5: Add turmeric powder and red chilli powder.
Step 6: Add the fish pieces one by one and keep on stirring.
Step 7: Now, add salt.
Step 8: Keep on stirring and you would notice that the fish releases lots of water, the fish needs to get cooked in its own juices and hence keep the flame on medium and let the water dry out completely.
Step 9: After a while you would notice the water dried out and the fish dissolved and disintegrated into a paste like consistency and oil oozing out of the gravy. By this time the gravy arrives at a very rich texture and colour and lets do a Hi-Five :) our Loitta fish aka Bombay duck is ready!!!!!!
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