Dry Bombay Duck Curry Recipe Bombay Duck Curry Bombil 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,

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.