Bombay Duck Curry Food

BOMBAY DUCK CURRY

Steps:

• Soak tamarind in hot water for 5-10 minutes.
• Grind coconut, green chillies, half the garlic and coriander to a fine paste.
• Take Bombay duck in a bowl. Add tamarind paste, ground masala, red chilli powder, turmeric powder, mix well and keep aside to marinate for 10 -1 5 minutes.
• Heat two tablespoon oil in a nonstick pan. Crush and add remaining garlic cloves and sauté.
• Add marinated fish and sauté on high heat for two to three minutes.
• Add two to three cups of water and bring to a boil.
• Simmer for five to six minutes or till the fish is cooked,

DRY BOMBAY DUCK CURRY RECIPE - BOMBAY DUCK CURRY | BOMBIL RECIPES

Steps:

• or Marination: Firstly immerse the dried Bombay Duck in plain water for about 5 mins. Now make a paste of Turmeric, Chilli Powder, Salt and Vinegar.
• Rub this paste on the chopped Bombay Duck. Marinate for about 10 to 15 mins. In the meanwhile we will make the preparation of Dry Bombay Duck Curry - Bombil Curry Recipe.
• Chop Potatoes, Tomatoes, Brinjal into medium size. Immerse Brinjal in water post chopping else it will loose its color. Slice 1 Onion into thin slice.
• Take Ajwain, Jeera, Haldi,Black Pepper, Dessicated Coconut, Red Chillies, Green Chilly,Coriander seeds. Also slice the other Onion.
• Add all the above masalas into a grinder to form a smooth paste.
• This paste will be orangish in color.
• Now add 1 2 tbsp Oil in the vessel. Once the oil is hot add chopped onions and stir until pink in color.
• Its time to add the Marinated Bombay Ducks and fry them for 5 mins along with Onions. Put Potatoes, Tomatoes, 1 green Chilly and stir for some time.
• Now add the grounded curry paste and stir well.
• Put chopped brinjals and add some water.
• Add salt and cover the curry with lid for 10 mins. Now remove the lid and stir gently. Also add the kokam to the curry now
• Keep for 20 mins more once the potatoes are cooked. It means your curry is ready. Serve hot with steamed rice and chapatis.
• Garnish the curry with coriander leaves.

BOMBAY DUCK CURRY

Steps:

• Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
• Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
• Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce flame to medium, and allow the fish to cook in its juices for 5 minutes.
• With a spoon, spread the cooked spice mix over the fish, add a cup of water. Let the fish cook in the gravy for 5 minutes Since this fish is delicate, take care not to stir too much so that the pieces remain intact.
• You may add 1 tsp of lemon juice (optional).
• Garnish with chopped coriander leaves.
• Remove from flame. Serve hot.
• Tastes best with rice.

DUCK CURRY

Steps:

• Remove skin and bones from peking duck and cut meat into bite-size pieces. (Leave skin on if preferred.).
• Heat oil in saucepan or wok over medium heat, add onion and cook for 5 minutes.
• Add garlic and chilli and cook for 2 minutes.
• Stir in curry paste and cook for 1 to 2 minutes, or until fragrant, then stir in peanut butter.
• Gradually whisk in the coconut milk and cook for 2 minutes, or until well combined.
• Add the stock, bring to boil, then reduce heat and simmer for 10 minutes.
• Add the duck and simmer for 10 minutes.
• Stir in the lime juice and fish sauce. Scatter the coriander over the top and serve with rice or noodles.