Easiest Way to Cook Perfect Loitta (Bangladesh)

Loitta (Bangladesh). Loitta Shutki Vuna (dry fish) is a very spicy and hot traditional dish of Bangladesh. Many people do not like Shutki for its strong smell,but those who love shutki consider this dish to be a favorite. It served with rice or khichuri. one of the most local sea food in Bangladesh.

Bengalis love to cook with Loitta (dried Bombay Duck or Bombil) when it comes to Shutki. This Shutki can be turned into a Bangladeshi Vorta (Bharta or mash) or, if you love texture, it can be cooked like the way I have done here. There are other ways of cooking the Loitta Shutki as well. You can have Loitta (Bangladesh) using 24 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Loitta (Bangladesh)

1. Prepare 1 kg of Bombay Duck (fresh, raw).
2. It's 3-4 of medium sized onion (chopped).
3. It's 8-10 cloves of Garlic (minced).
4. Prepare 5-7 of Dry Red Chilli (soaked in water and pasted).
5. You need 1 tsp of Turmeric Powder.
6. It's 1 tbsp of mustard paste (mustard pasted with green chilli protects it from getting bitter).
7. It's 2-3 of green chilies (mix this in mustard for making a paste).
8. You need 100 ml of Mustard Oil.
9. Prepare 1/4 tsp of sugar.
10. Prepare To taste of Salt.
11. It's As needed of Water.
12. You need of Nutritional Proximative Values (Per Serving).
13. You need 675 of Energy.
14. Prepare 11 g of Carbohydrates.
15. Prepare 18 g of Fat.
16. It's 105 g of Protien.
17. It's 123 mg of Sodium.
18. Prepare 4 g of Sugar.
19. It's of ----------------------------.
20. Prepare of Service Gears:.
21. It's 1 of Heavy Bottom Wok.
22. It's 1 of lid.
23. You need 1 of steel ladle.
24. It's 1 of serving plate.

The popular ways include a Shutki dish with brinjals and the other with mixed vegetables. Loitta or Lote Macher Jhuri is a spicy fish curry, very popular throughout Bengal. This fish is known by different names and spellings. In West Bengal and Bangladesh, it is called as Loitta or Loitya, in Mumbai it is known as Bombil or Bombay Duck, in Kerala it is called Bummili and Ushnish in Chinese.

Loitta (Bangladesh) step by step

1. In a wok, boil the fish in some water till it cooks. Strain and separate all flesh and discard the bones..
2. In the same wok, heat mustard oil till it smokes and then add sugar till it caramelizes. Add onion, garlic, turmeric powder, red chilli paste, salt. Keep stiring till the onion and garlic turns brown imparting a string roasted flavour..
3. Add the fish flesh and keep folding till the onion garlic paste mix well..
4. Fish will expell out lots if water so keep cooking on medium to low flame till all the excess water evaporates and fish stops sticking to the vessel and oil seperates a bit..
5. Add the mustard-chilli paste and cook carefully else it may turn the dish bitter. Check seasoning and add as required. Cook till the raw flavour of mustard vanishes and a strong Aroma imparts..
6. Serve medium hot with steamed rice. The dish looks very simple but a major delight to the localites of coasts after a hectic day at work. Happy Eating!!!.
7. Special Note: Bombay Duck is very high in organic Phosphorus and is famed to give strength to eyes..

The fresh loitta fish is very soft in texture and cooked in various forms. Loytta / Loitta Maacher Jhuri This fish is known by different names and spellings. In West Bengal and Bangladesh it is Loytta or Loitta and in Mumbai it is known as Bombil or Bombay-Duck. Loytta is a very soft and mushy fish and hence can be cooked without additional water. However, it does need a lot of oil, and hence is not a good option for.

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