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Wednesday, January 29, 2014

Loita Maacher Chop

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My previous post on Loita Macher Jhuri is one of my most popular posts. Over at my blog and Facebook (https://www.facebook.com/BongCook) people have told me that Loita mach (Bombay Duck) is one of their favorite. In addition to having Loita in the main course, it lends itself pretty well as a snack. 

Ingredients

  • 1lb.loitya or Bombil
  • 1 medium onion chopped finely
  • 5-6 fat cloves of garlic 
  • 2-3 green chilies chopped finely
  • 2 medium potatoes boiled and peeled
  • 1/2 cup fresh cilantro finely chopped
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • 1/2 tsp. Bengali garam masala powder
  • 1/2 tsp. sugar
  • Salt to taste
  • 1 egg
  • 1 cup bread crumb
  • Oil

Procedure

Wash and clean the fishes and rub them with salt. Arrange these fishes on a pan and cook it covered on very low heat. The fishes will release enough water. Take out the fishes. Once they are cool enough to handle, remove the central bone and head. Reserve the fleshy part of the fish for chops.
In a pan heat 2 tsp. oil and fry chopped onion, garlic and green chilies on medium heat. When onions turn translucent add fish followed by turmeric powder, chili powder, salt and sugar. Mix well and cook for few more minutes. When you see that there is no moisture left in the fish mixture turn off the heat and add chopped cilantro and garam masala powder.
Add mashed potato and mix well with the fish mixture. Allow the mixture to cool down completely.
Take lemon sized balls out of the mixture and using your palm give them a shape of chop.
Beat one egg with a pinch of salt to prepare the egg wash. Now dip each chop in egg wash and roll them over on a bed of bread crumb. Repeat this process again to ensure that the chops retain their form and don’t disintegrate. This is called double coating.
You can now store this covered in refrigerator for 1-2 days. Make sure you take out them at least half an hour before frying.
Heat oil in a wok until almost smoking and then deep fry each chop till they turn golden brown. Remove and drain them on a paper towel.
Serve with ketchup or kasundi and some salads.
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2 comments:

Unknown said...

Some how did u manage to get Bombay duck there? We don't get it in hyd too...and its one of my favorite fish!

somtapa said...

Hi, I don't live in Hyderabad now. But In USA you get them frozen in Bangladeshi stores...

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