Lote or nehre or bombay duck is a white colored soft fish. In West Bengal people makes a jhuro out of it. The fish is cooked and served with its bones. After cooking, the quantity or volume of the fish reduces much. It is generally served as a side dish along with rice and dal. My ma cooks it too well. Let’s check out the Bombay duck fish recipe| loitta machh recipe in jhuro style here.
Time required for Bombay duck fish recipe| loitta machh recipe in jhuro style: 20 – 25 minutes
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Ingredients needed for cooking Bombay duck fish recipe| loitta machh recipe in jhuro style for 2 people:
1. 500 gm of lote or nehere fish or bombay duck (6-8 pieces)
2. A paste of 1 big onion, 1 inch ginger, 12 cloves garlic
3. 1 bay leaf or tej patta
4. Salt as per taste
5. Mustard oil
6. A paste of chilly powder, 1 tsp of cumin powder and a pinch of garam masala powder (a mixture of cardamom, clove and cinnamon)
7. Turmeric powder
Method of cooking Bombay duck fish recipe| loitta machh recipe in jhuro style:
1. Marinate the bombay duck fishes with turmeric powder and salt. Be careful with the salt as the volume of the fishes will reduce much after cooking, if you add more salt, it may become too salty
2. Heat the mustard oil in a wok and add the bay leaf, the onion garlic ginger paste. Fry till oil separates
3. Pour in the masala or spices paste and stir till oil separates
4. Add the fishes now. Simmer and cover cook for sometime. Stir in between
5. Once all fishes are mashed, enhance the flame and let water dry up to form a dry mashed out mixture. Stir in between to prevent sticking of the contents onto the wok’s bottom. You can use a non-stick cookware in this recipe. Once done, switch off the flame
Nehere or lote fish or Bombay duck is ready to serve!
Snapshot of the cooking process for Bombay duck fish recipe| loitta machh recipe in jhuro style:
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