Loytta / Loitta Maacher Jhuri

This fish is known by different names and spellings. In West Bengal and Bangladesh it is Loytta or Loitta and in Mumbai it is known as Bombil or Bombay-Duck.

Loytta is a very soft and mushy fish and hence can be cooked without additional water. However, it does need a lot of oil, and hence is not a good option for the health freak.

Ingredients

• 2lb. loitya maach or Bombay Duck cleaned and washed
• 2 medium sized onion thinly sliced
• 1 medium tomato finely chopped
• 10 – 12 fat cloves of garlic crushed  
• 5 – 6 green chilies finely chopped
• 1 + 1/2 tsp. turmeric powder
• 1tsp. chili powder  
• 1/2 cup finely chopped coriander leaves (Cilantro)
• 1tsp. sugar
• Salt to taste
• 5 – 6 tbsp. mustard oil

Procedure

Smear the fish with half tsp. turmeric and salt. Now take a pan and arrange them in a single layer. Turn the heat on low and cook the fish for 2-3 minutes before you turn them over. The fish will release enough water, so don’t add any more. Wait till the other side gets cooked. Turn off the heat.

When you feel it’s cool enough to touch, remove the central bone. Hold one side of the bone and just pull it apart.

Heat oil in a pan and add chopped onion, and garlic to it. Fry on low heat till they turn light brown. Now add chopped green chilies and tomato to and fry them till the tomato turns mushy. Add turmeric, chili powder and fry till the raw smell of spices subside.

Add fish and keep frying it with the spices till the oil separates out from the spices. Now add salt, sugar and mix everything well. Garnish with freshly chopped cilantro before you serve.