Many of you ask me to post the Lote Maach recipe. Here is the much awaited one. Bangal special ‘Lote Maach er Jhaal’.
Loitta aka Lote Maach er Jhaal/Bombay duck dry curry
Ingredients
- Lote/Bombay duck- 500g
- Onion- 3 medium sized (thinly sliced)
- Ginger paste- 1 tsp
- Garlic paste- 1 tsp (hipped)
- Garam Masala -1/4 tsp
- Cumin powder- 1 tbsp
- Turmeric powder – 1tsp
- Kashmiri mirch Powder-1 tbsp
- Dry red chili- 2 (broken)
- Nigella seeds/Kalojinre/Kalonji- ½ tsp
- Slit green chilies- 8-9
- Mustard oil- 6 tbsp + more
- Fresh coriander leaves- 1 tbsp (finely chopped)
Method
Wash and clean the fish, cut it into pieces or when you buy ask the fish seller to cut into match box size pieces. Heat oil in a deep frying pan/kadai (you can use nonstick pan to avoid sticking), temper with dry red chilies and nigella seeds. Add the sliced onions and sauté them until light brown in color. Next to add the ginger-garlic paste, green chilies, cumin powder, 1/2 tsp of turmeric powder and kashmiri mirch powder. Mix and fry it on medium heat till the masala starts leaving oil. Now add the fish pieces. Mix well with the masala and keep frying after 2-3 minutes. The fish will release some of its own natural juices, so cook on a medium high flame. Care must be taken not to burn at the bottom. So keep an eye on this. Though this preparation tends to stick at the bottom of the pan, so no need to worry too much about this. Add salt when 70% done. With a sharp spatula keep stirring and frying till you got a soft medium dry mix. If you like to have drier lote, then cook till the fish becomes totally dry.
Mine was semi dry as I don’t like the complete dry version of this fish. But I know many people who like the drier version a lot, my hubby is also one of them, so I’m leaving the dry end upto you.
When done add garam masala powder, mix and garnish with fresh coriander leaves.
Serve hot with steamed rice.
