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Ingredient
লোটে মাছের ঝুরি | Bombay Duck Keema | From Bangladesh, with Love
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Chef :
TheStrollingFoodieলোটে মাছের ঝুরি | Bombay Duck Keema | From Bangladesh, with Love
Lote fish belongs to a category of fish that is loved and hated by an equal proportion of Bengali population. The fish is salty in nature and has a slimy feel to it.
Ingredient
Food ration :
2 peopleCooking time :
1 hour
200 g
Lote Fish
0.2 cup
mustard oil
1.6 pc
large-sized onion
0.4 tsp
turmeric powder
0.4 tsp
cumin powder
0.8 tsp
coriander powder
0.8 tsp
red chilli powder
0.8 pc
tomato
0.4 tsp
cumin seed
0.4 tsp
sugar
0.4 inch
ginger
4.8 pc
garlic cloves
2.4 pc
green chili
Cooking instructions
* Step 1
Preparation for Lote Macher Jhuri or Bombay Duck Fish Recipe
* Step 2
Finely slice the onions.
* Step 3
Peel and roughly chop the ginger, garlic and green chilies
* Step 4
In a mixer grinder, add the ginger, garlic and green chilies and grind to a fine paste
* Step 5
Finely chop the tomatoes and keep aside
* Step 6
Cooking the Lote Macher Jhuri:
* Step 7
Heat a wok and add mustard oil to it
* Step 8
When the oil begins to smoke, add the cumin seeds
* Step 9
As the cumin seeds begin to splutter, add the onions and fry on a medium heat till they turn golden. This is an important step so patience is the key here
* Step 10
Add the ginger, garlic, green chilli paste and cook till the raw smell stays
* Step 11
Add in the chopped tomatoes along with all the spice powder – turmeric, cumin, coriander, red chilli
* Step 12
Cook on a low to medium flame till the spices and tomatoes are cooked and oil starts to float
* Step 13
Now place the lote fish on top and turn the flame to low
* Step 14
Cover the wok and let it cook for 10 minutes
* Step 15
Uncover. With the spatula, lightly scratch the surface of the fish. This will expose the main bone of the fish. Carefully, pull it out
* Step 16
Repeat the process for all the fishes
* Step 17
Now that most of the bones are removed, mix the fish with the gravy/spice mix nicely. The fish will turn into a mush
* Step 18
Turn the heat to low and saute. You will see any water present dry up slowly. Be patient, it will take time. You will want every bit of the fish to get some char for best flavors
* Step 19
Taste the lote macher jhuri and check for salt. Lote fish is salty by nature and you may not need to add any salt. Check and adjust if needed
* Step 20
Put off the flame. Cover and allow to rest for 5-10 minutes of standing time.
* Step 21
Serve hot with rice!
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