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Bombay Duck Fry (Loita Maacher Jhuri Bhaaja)


I came across this recipe when  I was in Malaysia. A true at heart Bengali deprived of all the spices for more than a month, I could hardly wait to get home and try my hands on this so very famous food. Typically belonging to the Bangal (people originating from east Bengal) style of cooking, this food has made its way to most of the Bengali kitchen. Being a Ghoti,married to a Bangal, this dish has often intrigued me. The amalgam of spices liberally used , is a treat to any spice deprived taste bud such as mine. Loita Maacher Jhuri Bhaaja or Bombay Duck fry.

I prefer the fresh Bombay duck as its dried version has a very pungent odour to it, which I can hardly claim to appreciate.

  • Loita, ( Bombay duck) 500 gms dressed and cut into 2-3 inch pieces.
  • Onion 300 gms, chopped fine
  • Garlic 1 whole pod, chopped fine ( 3-4 mm)
  • Green chili 6 , chopped.
  • Tomato 1 medium
  • Red chili powder 3-5 tsp , extra hot
  • Turmeric 1 tsp.
  • Coriander 1 tsp.
  • Cumin 1 tsp.
  • Mustard Oil 100 ml. preferred ( any other smell less oil).
  • 1 tsp of sugar(this the secret ingredient to most of my dishes ) PROCESS
* Heat oil and add chopped garlic , stir to very light brown and add all the chopped onion.
* fry to very light brown and add tomato and green chili.
* reduce heat and keep frying till the tomato is soft and melting.
* add red chili powder ,turmeric,coriander, cumin, sugar and stir well for 1 minute.
* add the fish, salt and mix thoroughly till the fish gets mashed.
Don’t get scared by the amount of oil and spice that goes into the dish. It all adds to to the speciality of this dish.

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