Bombay Duck Fish Curry

An Authentic Bombay Duck Fish Curry Recipe

Bombay Duck Fish popularly known as Bombil has many versions including Goan,Parsian,Bengali and Maharashtrian.Tarapori Pation, Loita Fish Jhuri Bhaja, Bombil Masala and Bummalo Green Curry recipes are among the most famous Bombay Duck Fish recipes. This recipe is authentic maharashtrian delicacy :- Bombay Duck Fish Curry

Note Down The Ingredients

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• 6 To 7 Fresh Bombay Duck
• 1 Tbsp Oil
• 1 Onion (1/2 Onion For Green Paste And 1/2 For Curry)
• 4 To 5 Green Chilies
• 10 Garlic Cloves
• 1 Inch Ginger
• 1.5 Tbsp Cumin Seeds
• 1 Inch Cinnamon Stick
• 3 To 4 Cloves
• 16 To 17 Peppercorn
• 1 Tbsp Dhaniya (Coriander Seed)
• 1 Greeen Cardamom
• 1.5 Tbsp Tamarind
• 1 Tomato
• 1 Tsp Turmeric
• 1.5 T/S Dhaniya Powder (Coriander Seed Powder)
• 2 Cups Water Or As Consistency Required
• Salt As Per Taste
• 2 Medium Sized Onions
• 1 Eggplant/Aubergine
• 1 Tomato

Method To Prepare

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1. Firstly wash the bombay duck, clean them and slice them into big size. If they are small in size then there is no need to chop them.
2. For green paste take all ingredients from 3 to 13 (1/2 onion, chilies, garlic, ginger, cloves, cardamom, peppercorn, tamarind, coriander seeds, cinnamon, cumin). Grind all of them into a processor until smooth paste is formed. Add water if required. Keep this paste aside.
3. Take oil in a big wok add oil. Once oil is hot saute 1/2 chopped onion. Saute until light brown in color on low heat.
4. Now add the green paste along with chopped tomato chunks. Saute for 3 to 4 mins on low heat. Add turmeric and dhaniya powder. Mix all well.
5. Add water as consistency required. Let this boil for another 5 mins.
6. Add the vegetables, just cook for 5 minutes .
7. Its time to add bombay ducks. Now gently saute as the fish might break.
8. Finally add salt and semi cover with a lid. Let the curry cook for 5 mins more. Check the seasoning switch off the gas.

Tips
• Dont add much water, the fish will release enough water.
• Since the bombay duck is salty anyway, be cautious when adding salt to the bhuna/sauce.
• if you are using potatoes, add them first before adding the shutki. Potatoes will take 10 minutes to cook, but if using the other vegetables mentioned.
• If tamarind is not available you could use 4 kokams.
• Don't add the cilantro until shortly before serving.

You can serve it with poppadums or fluffy rice. Garnish with a sprinkle of coriander leaves and a few lemon wedges for squeezing over.