Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
500 gm lote/loitta fish (bombay duck) cut into pieces; 2 medium-sized onions chopped; 1 medium-sized tomato chopped; 1 tsp ginger paste; 1 tsp garlic paste; 4-5 green chilli (cut into half each); 4 cloves garlic chopped.


Spices:
  • 11/2 tsp turmeric powder
  • 1 tsp chilli powder (optional)
  • ½ tsp sugar (optional)
  • Salt to taste.


Steps:
  1. Wash the fish in running water and squeeze off the water from the fish.
  2. Marinate the fish with ½ tsp of salt and ½ tsp of turmeric powder. Leave it for 10 minutes.
  3. Heat oil in a pan. Fry the fish until it is mashed completely (first it will release a lot of water. Stir it constantly until the water dries up.)
  4. Take the fish out of the pan.
  5. Heat oil in a pan. Add the chopped garlic and fry for a minute.
  6. Add chopped onion and fry until it becomes translucent.
  7. Add ginger-garlic paste and fry until the raw smell of ginger-garlic goes away.
  8. Add chopped tomatoes and green chillies. Fry until the tomatoes are soft.
  9. Add turmeric powder, chilli powder, salt and sugar.
  10. Now add the fish. Mix it well and cook for 10 minutes.
  11. Adjust the salt according to your taste.
  12. Turn off the heat and serve hot with rice.
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