“Not for the weak at heart” – The pungent smell of the dry fish along with the hot and spicy gravy makes this typical Bengali recipe a class of its own. Dare to dry it.
Fish is like a part of the Bangali society, an integral part of the Bengali culture and cuisine, something indispensible. There can’t be a meal completed without the serving of a fish curry or at least a fried fish. But with our generations getting pretty lazy of cooking fish (rather the task of entering the kitchen) or too busy with the other important things in life; having fish has become a run to the nearest restaurants.
Bombay duck or lottiya is very popular among all other fishes. There are many ways loitta is cooked in different households, but apparently the lotiya bora being the most popular one.