We cook Bombay duck, known as Loitya machh in this part of India, in typical bengali style too, I already have posted some here.
The recipe for this fry is taken from a Parsi cookbook. You may check my other parsi delicacies here.
- Bombay Duck – 8-10 pieces
- Ginger Paste – 1 tsp
- Garlic Paste – 1 tsp
- Gren chilli paste – as per taste
- Kashmiri red chilli powder
- Rice flour – as required
- Oil for Frying
Marinate the fish pieces with ginger garlic paste and green chilli paste and put some heavy weights onto the fish pieces.
Make a thick paste of rice flour, salt, turmeric, chilli powder and juice of ginger.
Heat oil in a frying pan. Dip the marinated fish pieces into the batter and fry well.
Fry carefully in batches till the outer layer is crisp. Make sure not to break the fish, since bombay duck is a very tender fish.
Serve immediately with a dash of lemon.