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Dry Bombay Duck Curry Recipe – Bombay Duck Curry Recipe| Bombil Recipes

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Dry Bombay Duck Curry - Bombil Curry Recipe

Bombay Duck also referred as bombil.   Bombay Duck Recipe is a popular dish across coastal regions.  I belong to Goan – Konkani Cuisine my mother also my father being from south coast.  That is the reason love for sea food comes naturally to me. Dry Bombay Duck Curry –  Bombil Curry Recipe is quite often made at my house. I love the way my mother makes this curry.

Any dried fish will emit a lot of smell which your nose and neighbours will both not like. Don’t worry just immerse dried bombil or Bombay Ducks in a bowl of water with some vinegar and salt. If you want you can omit Vinegar out and just immerse the dried fish in plain water with little salt or add lime juice instead of vinegar. This will help in removing the odor of the fish.

You could also check my mom’s Spicy Crab Curry. So keep experimenting on food. You would end up having both good and not so good results. But practice makes a man perfect. You would surely end up being a great cook like.

Dry Bombay Ducks are easily available at any fish market. If you cannot get please tell your non veg neighbour. They will surely bring it for you. Also the cost is minimal so do try out this Dry Bombay Duck Curry Recipe. This recipe is easy and could be made with basic ingredients found in your kitchen.

 

This Dry Bombay Duck Curry Recipe is great to eat with chapatis or steamed rice. Also some fried dried fishwill taste wonder. Ensure you eat them hot for the lovely taste.

Let’s make step by step Dry Bombay Duck Curry Recipe:

1. For 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.

Dry Bombay Duck Curry - Bombil Curry Recipe

2. Keep all the veggies ready. Slice the potatoes, tomatoes and onion thinly.

Dry Bombay Duck Curry - Bombil Curry Recipe

3. Immerse Brinjal in water post chopping else it will loose its color. Slice 1 Onion into thin slice.

Dry Bombay Duck Curry - Bombil Curry Recipe

4. Take Ajwain, Jeera, Haldi, Black Pepper, Dessicated Coconut, Red Chillies, Green Chilly, Coriander seeds. Also slice the other Onion.

Dry Bombay Duck Curry - Bombil Curry Recipe

5. Add all the above masalas into a grinder to form a smooth paste.

Dry Bombay Duck Curry - Bombil Curry Recipe

6. This paste will be orangish in color.

Dry Bombay Duck Curry - Bombil Curry Recipe

7. Now add 1 2 tbsp Oil in the vessel. Once the oil is hot add chopped onions and stir until pink in color.

Dry Bombay Duck Curry - Bombil Curry Recipe

8. 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.

Dry Bombay Duck Curry - Bombil Curry Recipe

9. Now add the grounded curry paste and stir well.

Dry Bombay Duck Curry - Bombil Curry Recipe

10. Put chopped brinjals and add some water.

Dry Bombay Duck Curry - Bombil Curry Recipe

11. 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

Dry Bombay Duck Curry - Bombil Curry Recipe

12. Keep for 20 mins more once the potatoes are cooked. It means your curry is ready.

Dry Bombay Duck Curry - Bombil Curry Recipe

13. Garnish the curry with coriander leaves. Serve the dry bombay duck curry hot with steamed rice, pao or chapatis.

Dry Bombay Duck Curry - Bombil Curry Recipe

14. If you are looking for more sea food recipes then do check goan fish curry, goan prawn curry, mandeli fish fry, tuna fish cutlet,  fish fry green masala, fish ambotik curry and fresh bombay duck curry.

Dry Bombay Duck Curry Recipe below:

Dry Bombay Duck Curry Recipe - Bombay Duck Curry | Bombil Recipes
 
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This Dry Bombay Duck Curry Recipe is great to eat with chapatis or steamed rice.
Author:
Recipe type: Main, Curry
Cuisine: Indian
Serves: 4-5
Ingredients (used american measuring cup, 1 cup = 250 ml)
For Marination:
  • 7 to 8 Dried Bombay Duck ( Chopped into 2 to 3 halves)
  • 1 tbsp Vinegar
  • 1 t/s Haldi (Turmeric)
  • 1 tbsp Chilli powder
  • 1 t/s Salt
For Curry:
  • 2 Tomatoes
  • 4 small sized Potatoes or 2 big sized Potatoes
  • 6 small Brinjal of any kind ( I have used white Brinjal)
  • 2 Green Chillies
  • 4 Dry Kashmiri Red Chillies
  • 2 Onion
  • 1 t/s Haldi ( turmeric)
  • 3 to 4 tbsp Dessicated Coconut Or Dry Coconut Powder
  • 8 Garlic
  • 1 Inch Ginger Chopped
  • 2 tbsp Coriander seeds
  • 8 to10 Black Pepper (Kalimiri)
  • 1 t/s Ajwain
  • 1 t/s Methi seeds (Fenugreek seeds)
  • 1 tbsp Cummin Seeds (jeera)
  • 1 tbsp Oil
  • 3 strands of Coriander leaves
  • 4 Kokam
  • Salt as per taste
How to make the recipe?
  1. 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.
  2. 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.
  3. 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.
  4. Take Ajwain, Jeera, Haldi,Black Pepper, Dessicated Coconut, Red Chillies, Green Chilly,Coriander seeds. Also slice the other Onion.
  5. Add all the above masalas into a grinder to form a smooth paste.
  6. This paste will be orangish in color.
  7. Now add 1 2 tbsp Oil in the vessel. Once the oil is hot add chopped onions and stir until pink in color.
  8. 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.
  9. Now add the grounded curry paste and stir well.
  10. Put chopped brinjals and add some water.
  11. 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
  12. Keep for 20 mins more once the potatoes are cooked. It means your curry is ready. Serve hot with steamed rice and chapatis.
  13. Garnish the curry with coriander leaves.
Notes
1. Always immerse dried fish in vinegar with little salt for 10-15 mins before cooking to remove the odor of the fish.
2. You could use the same recipe to cook other dried fish also.



Comments

  1. Hey,
    I followed this recipe & made bombil today. I had it with rice & it tasted really good . *fingers crossed* . I hope my family likes it.

    Reply

  2. What’s up everyone, it’s my first go to see at this site, and paragraph is really fruitful in favor of me, keep up
    posting such articles or reviews.

    Reply

  3. Hi Maria,

    I have been going through your recipes…all your recipes are so authentic and look wonderful..your food photography skills and presentation are excellent ….all the food pictures look so divine and mouthwatering….keep up the good work…I like your blog

    I have a query regarding the desiccated coconut that you have mentioned in most of your recipes…by that do u mean dry coconut (khopra) or the desiccated coconut which is widely used for baking purposes?…

    And in certain recipes you have mentioned Ambadi masala,Malvani masala, are these available in Mumbai and where should I get them from ? Are there any speciality stores that you could recommend ?

    Reply

    • Thankyou so much Loraine for your kind, honest and encouraging words 🙂 desiccated coconut would be the ones which are in flaky or powder form. Also if it’s the whole dry coconut (khopra) would mention or show in the pic.

      Yes malvani masala, ambadi masala and goda masala are easily available at any leading grocery store or shops in Mumbai. Hope this help’s you and looking forward for more feedback from you. I use mostly ambari brand and pallavi brand. Thanks once again

      Reply

  6. Being from muslim family..we hardly try dry fish but I had some marathi frenzs and had tasted bombil before since den I wanted to try this recipe but every time I tried it came with disapointing result..Thank u so much this time it was awesom i am so happy finally now i knw recipe..and I’ll defntly follow yr rest of rrrrecipes…Thank u.

    Reply

    • Thankyou Ayesha for writing to me I am glad you liked the recipe 🙂 surely try other recipes and do share your views. Even at our place dry bombil has a great fan following. Looking forward for more interaction from you take care.

      Reply

  7. pls share a traditional goan mango pickle spicy one with us. also goan green chilly spicy yellow masala pickle. thanks

    Reply

  9. just love the reciepes..my mouth was literally watering reading your trarle ambut tikhat reciepe will surely try it tomorrow . keep the good work going….!
    thanks
    suparna

    Reply

  10. Sounds delicious, though don’t know what kokam are ajwain are. Could I use a substitute? Just ordered Bombay Ducks off the internet as were banned by the EEC 🙁 but are once again available in Britain now :). Thanks very much for sharing your recipe!

    Reply

    • Thanks Ian for coming here kokam is black in color and known as Garcinia Indica and ajwain are carom seeds. Instead of kokam you could use 1 tbsp tamarind pulp guess carom seeds would be available if not use 1 t/s oregano powder. Great to know you got Bombay Ducks lemme know how the dish was? take care….

      Reply

      • Hi Maria. tried your Dry Bombay Duck Curry but unfortunately didn’t turn out as good as I hoped. Not because of your recipe. Yours looked, and I’m sure tasted wonderful. The trouble is I couldn’t obtain all the authentic ingredients; kokum, the correct chillies etc. It didn’t look as beautiful as yours either as it turned out a dark brown instead of orange 🙂 but tasted quite nice. The Bombay Ducks I obtained via the internet were poor too. Hardly any flavour compared to the ones I used to be able to buy 🙁 I am looking forward to trying out some of your other lovely recipes if I can find the correct ingredients. I may have to move to Mumbai 🙂 Give your mum a hug from me. She’s obviously a wonderful cook! 🙂 Thanks for all your help, Ian.

        Reply

        • Its alright Ian as long as it tasted good 🙂 surely try some more recipes and keep me posted. Surely will thank her on your behalf 🙂 you are welcome be in touch, take care and happy weekend….

          Reply

    • Thanks Tina…. fried ones generally we marinate with turmeric, salt, red chili powder and little vinegar for about 15 mins than shallow fry them. Hope this helps you!

      Reply

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