Bombay Duck Fry

Name: Bombay Duck Fry
Cuisine: Indian
Ingredients: 250-300 gm Bombay duck; 2 onions, chopped; 2 tbsp. garlic, grated; 1 tbsp. ginger, grated; 2 tomatoes, chopped; 3 tbsp. oil; 1 tbsp. red chilli powder; 1/2 tsp. turmeric powder; to taste salt; 1 tsp. coriander-cumin powder; 1 tbsp. goda masala / garam masala; 1 tsp. tamarind paste; 1/2 tsp. sugar; as needed coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#driedfish - This dish is a spicy, sweet and sour variation of the popular Maharashtrian cuisine of Bombay duck / dry Bombil fish. They are mostly found on the coastal areas, especially Konkan region where the fish is dried and preserved for later use.
I prepared a dry version of it, which tastes great with hot steamed rice or roti. It can also be made into a gravy form to be had with pav. I have used goda masala (a typical Maharashtrian spice mix), but in the absence of it, garam masala can be used.

Bethica Das @kitchen_flavours

Saved

Ingredients

250-300 gm Bombay duck
2onions, chopped
2 tbsp.garlic, grated
1 tbsp.ginger, grated
2tomatoes, chopped
3 tbsp.oil
1 tbsp.red chilli powder
1/2 tsp.turmeric powder
to tastesalt
1 tsp.coriander-cumin powder
1 tbsp.goda masala / garam masala
1 tsp.tamarind paste
1/2 tsp.sugar
as neededcoriander leaves to garnish

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Steps

1

Soak the fish in hot water for 20-25 minutes. Drain and clean thoroughly to remove all the sand.
2

Pat dry and keep aside. Heat oil in a pan and saute the onions till light brown. Add the ginger and garlic and fry for a minute.
3

Add the tomatoes and fry till well mashed up and the oil leaves the sides of the pan. Now add the Bombay duck, salt, turmeric powder, goda masala, coriander-cumin powder and red chilli powder and saute for a minute.
4

Add the tamarind paste, sugar and 1 cup water and cook, covered on a low flame till dry. Garnish with coriander leaves and serve hot with plain steamed rice or chapati.