A different way to cook Loittya / Bombay Duck. Simple and Yummy.
Marinate the fish with salt, turmeric powder and lemon juice for ½ - 1 hour.
Make paste of one medium sized onion and finely chop another medium sized one. make paste of 4 green chilies with the coriander leaves and take 2 whole green chilies with slit at the mouth.
Heat mustard oil, put the chopped garlic first, add the whole green chilies with slit and stir.
When fried a little, add the chopped onions, stir till golden brown. Then add the onion paste and ginger garlic paste and stir. Add the coriander paste, and fry well till the raw smell goes off.
Add the fish pieces carefully.
Shake the pan so as to cover the fishes with the masala mixture. After some time, turn the fishes carefully, shake the pan. Sprinkle very little water if the contents in pan becomes dry, otherwise not required since the fish usually releases lot of water.
Add the remaining ginger paste spreading around the pan. Shake vigorously,cook on low heat, if possible turn the fish pieces carefully in between. Adjust the salt. Add chopped coriander leaves. Serve with plain rice.
Ingredients
- Bombay duck - 500 gm, halved
- Salt, turmeric
- Lemon juice
- Onions - 2
- Garlic Paste - 1 tsp
- Garlic chopped - 1 tsp
- Ginger Paste - 1 tsp
- Green Chilli - 6 - 7 or as per paste
- Coriander Leaves - a bunch
Marinate the fish with salt, turmeric powder and lemon juice for ½ - 1 hour.
Make paste of one medium sized onion and finely chop another medium sized one. make paste of 4 green chilies with the coriander leaves and take 2 whole green chilies with slit at the mouth.
Heat mustard oil, put the chopped garlic first, add the whole green chilies with slit and stir.
When fried a little, add the chopped onions, stir till golden brown. Then add the onion paste and ginger garlic paste and stir. Add the coriander paste, and fry well till the raw smell goes off.
Add the fish pieces carefully.
Shake the pan so as to cover the fishes with the masala mixture. After some time, turn the fishes carefully, shake the pan. Sprinkle very little water if the contents in pan becomes dry, otherwise not required since the fish usually releases lot of water.
Add the remaining ginger paste spreading around the pan. Shake vigorously,cook on low heat, if possible turn the fish pieces carefully in between. Adjust the salt. Add chopped coriander leaves. Serve with plain rice.
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