Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, loitta maacher jhuri /bombay duck crumbled fish curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Loitta Maacher Jhuri /Bombay Duck Crumbled Fish Curry is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Loitta Maacher Jhuri /Bombay Duck Crumbled Fish Curry is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have loitta maacher jhuri /bombay duck crumbled fish curry using 13 ingredients and 2 steps. Here is how you can achieve it.
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The ingredients needed to make Loitta Maacher Jhuri /Bombay Duck Crumbled Fish Curry:
- Get 300 gms fresh Loitta/Bombay Duck
- Get 2 medium onions chopped finely
- Make ready 1 tsp garlic minced
- Take 1 tsp garlic paste
- Prepare 2 small tomatoes chopped
- Make ready 1 tbsp lemon juice
- Prepare 2 bread slices soaked and crushed
- Get 1/2 tsp turmeric
- Get 1/4 tsp red chilli powder
- Make ready 2-3 green chillies chopped
- Make ready To taste salt and sugar
- Make ready 2 tbsp chopped coriander
- Make ready 4 tbsp mustard oil
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Steps to make Loitta Maacher Jhuri /Bombay Duck Crumbled Fish Curry:
- Clean and chop off the head,tail and fins.Cut into two pieces and smear turmeric and salt.Heat oil in a nonstick pan and fry the chopped garlic.Add the chopped onion and fry.
- Add chopped tomatoes and little salt and fry till they are soft.Add the fish, turmeric,red chilli powder,chopped green chillies,garlic paste,crushed bread slices and toss till the fish is crumbled.The bones are so soft it doesn't require to be taken out.This fish releases water so bread slices helps in soaking it up.Toss till oil separates from fish.Add lemon juice and chopped coriander leaves.Serve hot with rice.
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