Seriously, this loittya machh in Bengal, (Bombay duck or Bombil in Mumbai), is the ugliest fish I have ever seen. But, truly speaking,, they are really delicious, both the fresh as well as the dried one, provided you can handle the pungent smell of dried fish. I used to make jhuro of fresh loittya fish with potato or brinjal, but this time it is made in the curry form. You may have to adjust the amount of chilli you add depending on your taste bud and tolerance level though.

Ingredients

• Bombay duck / Loittya fish – 6 – 7
• Garlic Paste – 1 tbsp.
• Medium Onions – 2, chopped
• Green Chilli – 6 -7, chopped
• Ginger Paste – 1 tsp
• Kashmiri Chilli Powder – 1 tsp
• Salt and Turmeric Powder – as required
• Mustard Oil – 3 tbsp.
• Coriander Leaves – a handful
• Tomato Sauce – 1 tbsp

Clean and Cut the fish into 2 pieces. Discard the head and tail. Smear with salt and turmeric and keep aside.

Heat oil in a wide pan and put the garlic first, stir.

Put the loittey pieces …… stir carefully turning only once ……. After 2-3 min cover the pan with a heavy lid.

After 4-5 min, remove the cover, put salt, remaining turmeric powder , the red chili powder, all mixed in little water and the ginger paste.

Pour the water and gently stir the fish pieces and shake the pan holding the handles and cover again.

Cook for further 10-12 min in low heat ………check once in between and if dried up, add little water. Remove from heat … put the tomato sauce, shake the pan holding the handles …… spread chopped coriander leaves. Serve with plain rice.