Dry Bombay Duck Curry Recipe - Bombay Duck Curry | Bombil Recipes
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Recipe type: Main, Curry
RecipeCuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
This Dry Bombay Duck Curry Recipe is great to eat with chapatis or steamed rice.
recipeIngredient (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.
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/dry-bombay-duck-curry-bombil-curry-recipe/