Loitta mach or lote mach, called Bombay Duck in English, is a popular fish in Bengal. It is a favourite with fish loving Bongs in both West Bengal and Bangladesh.
This species of lizardfish lives and thrives in the tropical zones of the Indo-Pacific Ocean. It is also known as “strange fish” as it is not continuously distributed along the Indian coastline.
In India, this fish is usually procured from the Bay of Bengal, Lakshadweep Sea, Gujarat and Maharashtra. In Bombay, it is called Bombil whereas in Kerala, it is known as Bummilli.
Loitta is sometimes dried and salted before being cooked and consumed. It is then called shutki mach. When dried, the fish gives out a strong smell and is usually transported into sealed boxes.
Loitta fish is mostly consumed in Bengal and Maharashtra. Recipes with fresh Loitta or dried variety are best relished with steamed rice.
Bongs have a kind of love-hate relationship with Loitta fish. Some people love it whereas others have a strong dislike towards its slimy feel and tiny bones.
However, the thumping majority will always be ready to relish the fish with steamed rice.
Loitta macher bhja is a common and convenient recipe in Bengal. The fishes are properly cleaned and then marinated with salt, mustard oil, turmeric powder and coriander powder.
The marinated fish are then kept aside for 10-15 minutes before deep frying. They work as snacks and with a bowl of plain hot rice and dal as well.
Loitta macher jhal is a mildly spicy recipe cooked with chopped onion, tomato slices and ginger-garlic paste. Sometimes, potato (finger cuts) is also used with the fish.
The strong flavours of onion and garlic and pungency of mustard oil seamlessly blend with each other, imparting a spicy flavour to the final result that will give anyone a challenge to resist temptation.
Loitta macher jhuri is another delicacy which is almost similar to Loitta macher jhal. It is prepared the way egg jhuri is cooked. Fried Loitta fish is mixed with onion and tomato slices, ginger-garlic-green chilli paste in mustard oil and cooked without water.
This incredibly flavourful recipe has its roots in Bangladesh. When making the dish, be generous with the use of mustard oil.
Hence, if you are a fitness fanatic, never give this delicacy a try. The greasy outcome is incredibly delicious.
Loitta fish chop (Bombau duck fry) is a scrumptious snack surprise. This innovative recipe works well with a cup of steaming tea or coffee to spice up your evening adda, especially when it is drizzling or chilly cold outside.
All Loitta fish recipes taste best if you use mustard oil. Pungency of mustard oil imparts an unmatched and unforgettable flavour to the dish.
Make sure to cook both jhal and jhuri on a low flame for the best result. Hence, you need to have a lot of patience to whip up the perfect flavours.
What is the Best Way to Cook Loitta Fish?
Marinating the fishes is the key to a flavoursome outcome. Use the ingredients in the right proportions.
Any compromise with the ratio will make your recipe go bad. Some Loitta dishes such as, jhuri and jhal require you to cook on a low heat.
