Loitta (Bangladesh)

Name: Loitta (Bangladesh)
Total time: 3600 s
Yield: 6 Persons
Cuisine: Indian
Ingredients: 1 kg Bombay Duck (fresh, raw); 3-4 medium sized onion (chopped); 8-10 cloves Garlic (minced); 5-7 Dry Red Chilli (soaked in water and pasted); 1 tsp Turmeric Powder; 1 tbsp mustard paste (mustard pasted with green chilli protects it from getting bitter); 2-3 green chilies (mix this in mustard for making a paste); 100 ml Mustard Oil; 1/4 tsp sugar; To taste Salt; As needed Water; Nutritional Proximative Values (Per Serving); 675 Energy; 11 g Carbohydrates; 18 g Fat; 105 g Protien; 123 mg Sodium; 4 g Sugar; ----------------------------; Service Gears:; 1 Heavy Bottom Wok; 1 lid; 1 steel ladle; 1 serving plate

hobbycooksaby @cook_12289504

Earth

A vibrant spicy Bombay Duck fish dish served with Rice and is prevelant in Coastal zone of Bangladesh. #flavoursofbhopal

hobbycooksaby @cook_12289504

Earth

A vibrant spicy Bombay Duck fish dish served with Rice and is prevelant in Coastal zone of Bangladesh. #flavoursofbhopal

Saved

Ingredients

50-60 minutes

6 Persons

1 kgBombay Duck (fresh, raw)
3-4medium sized onion (chopped)
8-10 clovesGarlic (minced)
5-7Dry Red Chilli (soaked in water and pasted)
1 tspTurmeric Powder
1 tbspmustard paste (mustard pasted with green chilli protects it from getting bitter)
2-3green chilies (mix this in mustard for making a paste)
100 mlMustard Oil
1/4 tspsugar
To tasteSalt
As neededWater
Nutritional Proximative Values (Per Serving)
675Energy
11 gCarbohydrates
18 gFat
105 gProtien
123 mgSodium
4 gSugar
----------------------------
Service Gears:
1Heavy Bottom Wok
1lid
1steel ladle
1serving plate

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Steps

50-60 minutes

1

In a wok, boil the fish in some water till it cooks. Strain and separate all flesh and discard the bones.
2

In the same wok, heat mustard oil till it smokes and then add sugar till it caramelizes. Add onion, garlic, turmeric powder, red chilli paste, salt. Keep stiring till the onion and garlic turns brown imparting a string roasted flavour.
3

Add the fish flesh and keep folding till the onion garlic paste mix well.
4

Fish will expell out lots if water so keep cooking on medium to low flame till all the excess water evaporates and fish stops sticking to the vessel and oil seperates a bit.
5

Add the mustard-chilli paste and cook carefully else it may turn the dish bitter. Check seasoning and add as required. Cook till the raw flavour of mustard vanishes and a strong Aroma imparts.
6

Serve medium hot with steamed rice. The dish looks very simple but a major delight to the localites of coasts after a hectic day at work. Happy Eating!!!
7

Special Note: Bombay Duck is very high in organic Phosphorus and is famed to give strength to eyes.