Loita Maacher Jhuri Bhaaja

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I came across this recipe when  I was in Malaysia. A true at heart Bengali deprived of all the spices for more than a month, I could hardly wait to get home and try my hands on this so very famous food. Typically belonging to the Bangal (people originating from east Bengal) style of cooking, this food has made its way to most of the Bengali kitchen. Being a Ghoti, married to a Bangal, this dish has often intrigued me. The amalgam of spices liberally used , is a treat to any spice deprived taste bud such as mine. Loita Maacher Jhuri Bhaaja or Bombay Duck fry.

I prefer the fresh Bombay duck as its dried version has a very pungent odour to it, which I can hardly claim to appreciate.

;oita cover

INGREDIENTS
Loita, ( Bombay duck) 500 gms dressed and cut into 2-3 inch pieces.
Onion 300 gms, chopped fine
Garlic 1 whole pod, chopped fine ( 3-4 mm)
Green chili 6 , chopped.
Tomato 1 medium
Red chili powder 3-5 tsp , extra hot
Turmeric 1 tsp.
Coriander 1 tsp.
Cumin 1 tsp.
Mustard Oil 100 ml. preferred ( any other smell less oil).
1 tsp of sugar(this the secret ingredient to most of my dishes )
PROCESS
* Heat oil and add chopped garlic , stir to very light brown and add all the chopped onion.
* fry to very light brown and add tomato and green chili.
* reduce heat and keep frying till the tomato is soft and melting.
* add red chili powder ,turmeric,coriander, cumin, sugar and stir well for 1 minute.
* add the fish, salt and mix thoroughly till the fish gets mashed.
Don’t get scared by the amount of oil and spice that goes into the dish. It all adds to to the speciality of this dish.
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About prynkray

A software engineer by profession and a traveler and foodie by heart. Having traveled ever since childhood it has become a part of me now. So when ever I happen to get a chance I pack my bag and am on the roads. Being blessed with a super tolerant husband who gives into my whim of traveling, we do spend most of our savings on it. Well I do not exactly regret and neither does my husband complain.. Cooking is something I started doing after I left home for job. To be frank I was not such a cook when I started but years down the line I did start enjoying cooking. Picking up recipes from around the world is one of my passion though being a true at heart Bengali, I still love cooking Bengali food.

4 responses »

      • Anything good in taste I love to have it.My wife is from a Bangal family, but this fish never tasted.
        In your receipe you have not fried the fish, is it ok? One more thing I would like to know – Is there any sea-fish like smell from the cooked ones?
        Thanks.

  1. You don’t need to fry this fish separately… You can fry it along with all the spices… There is no sea fish like smell coming from it since it so high on the spice quotient. But make sure to cook it for quite sometime….

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