Loitta macher Jhol and Jhuri Bhaja(Bombay Duck curry and dry fry)

   Today I'm sharing a special recipe which is my husband's most favorite fish dish. He is very picky when it comes to fish, but this fish is his most favorite one. This fish is known in different names in different places throughout India. In Bengal it's known as "Loitta/Lotte" and in Mumbai, Kutch and Western coastal areas it's known as "Bombil" or Bombay Duck. It's native to the waters of Arabian Sea and Bay of Bengal.

    Loitta is very soft and mushy fish and has lots of hair-like thin fish-bones allover it, which is easily chewable. This fish has lots of health benefits as well. Some of them are :

    1. Bombay ducks are high in protein. Proteins play an important role in building and repairing the tissues in our body.

    2. Substantial level of Omega 3 polyunsaturated fatty acids in Bombay Ducks help prevent the buildup of cholesterol that can clog the arteries, leading to heart attacks and strokes.

    3. Bombay duck consumption can help in decreasing the blood triglyceride levels. This again calls for a healthy heart.

                                                                           Info Source : http://www.seafoodbd.com/loitta.html

    This fish is cooked in various forms. In Bengal, every household has their own recipe, believe me which differs by few ingredients from one another along with the taste. This is very delicate fish and should have a delicate hand to cook it to be perfect. I've never seen my mother cooking this fish. After marriage, I got to know from my husband that my Mom-in-law makes this fish the best and this is one of his favorite food. Since then I am trying to perfect this fish recipe at my own household and finally after 15 years, I can say I can now cook like my MIL. So sharing my family's recipe of Loitta fish in two forms, a curry and a dry dish, both taste awesome with hot rice. If you go with the look and the smell of this fish, you can never east this fish, but after cooking, the fish tastes really delicious. Both the recipe uses the fresh fish, not the dried ones.

So, let's move on to the recipe ..........................
Loitta macher Jhol ( Bombay Duck Curry)
[To cook this fish, you do not need to add any water, it releases lots of water and it cooks very fast]

You need :
Bombay Duck/Loitta fish : 500 gm/7-8 pcs., cut in big chunks or just cut from middle
Potato : 1, small, cut lengthwise
Brinjal : 1, small, cut lengthwise
Onion : 1, sliced
Ginger paste : 1 tblsp.
Green chillies : 2-3, half slitted
Tomato : 1, small, chopped
Turmeric Powder : 2tsp.
Red Chilli powder : 2 tsp.
Cumin Powder : 1 tsp.
Cumin Seeds : 1 tsp.

Fresh Coriander Leaves : 1/2 cup, finely chopped
Mustard Oil : 11/2 tblsp.(for marination) + 1 tblsp.(for cooking)
Salt to taste

How To :

• Take a big bowl, add everything except cumin seeds and the oil for cooking. Also add the fish and mix well everything. Add salt and oil for marination and marinate it for at least 1 hour. 
• Then heat a wide pan, heat oil for cooking and temper with cumin seeds. Then pour the whole marination into the pan. Very slowly, just give a good stir. No need to add water as it will release water by itself. Cover with a lid for 5 minutes. After 5 minutes, shake the pan holding the handles. If you feel water is less, then add a little warm water for curry. Check if the veges are cooked. If not, cover with a lid again. Give another 2-3 minutes or till vegetables are cooked.
• Do not stir with a ladle, the fish will be mushy as this fish is very soft. Sprinkle some more coriander leaves and serve hot with warm rice. 

Loitta macher Jhuri bhaja/ Bombay Duck dry fry:

You need :
Loitta/Bombay duck : 500 gm., cut in big chunks
Turmeric powder : 2-3 tsp.
Red Chilli Powder : 3 tsp.
Black cumin seeds : 1 tsp.
Ginger paste : 1 tblps.
Green chilli : 1-2, chopped
Fresh coriander leaves
Oil : 2 tblsp.
Salt to taste

How To : 

•  Heat oil in a pan, add black cumin seeds and chopped green chillies, immediately add fresh fish pieces. Stir continuously, first it'll release some water, let all the water evaporate. Then add salt and turmeric powder as needed. Don't forget to stir, or it'll stick to the pan. 
• After 2-3 minutes, add red chilli powder and ginger paste. By this time the fish pieces will break and completely mashed up. Stir again for 3-4 minutes, When you can see the fish pieces dried up a bit and oil separates from the fish, add chopped fresh coriander leaves, mix and remove from heat.
• Enjoy hot with warm rice.

 This post is a tribute to my MIL, hope you all will try in your kitchen and like these recipes. Give it a try and let me know.................