- 350 gms Bombay Duck (Bombil)
- 1 Large=100gms Onion (cubes)
- 2 Large=200gms Tomatoes (cubes)
- ½ Cup fresh Coriander Leaves
- ½ Cup fresh grated Coconut
- 12-15 Cloves of Garlic
- 1-inch Ginger root
- 1 tbsp Whole Coriander Seeds
- 5-6 Green Chilies
- ½ tsp Turmeric Powder
- 2½ tbsp Red Chili Powder (Byadagi)
- 7-8 Cloves of Garlic(with skin)
- 8-10 Curry Leaves
- 5-6 Kokum rinds
- Salt
- Cooking Oil
- Wash and Clean the fish. Bombay Duck has lot of moisture. Take a large flat surface (chopping board). Spread a clean and dry cloth on the flat surface. Arrange Bombay Duck on this clean and dry cloth. Spread another clean and dry cloth on top of arranged fish. Put another heavy chopping board on this cloth. The entire purpose of doing this exercise is that it helps to press the Bombay duck. It brings out the extra moisture from the fish which is absorbed the cloth. Leave it aside for 30 mins.
- We will start with grinding a masala paste. In a grinder jar, add Ginger, Garlic, Chilies, Coriander Seeds, Onions, Tomatoes, grated fresh Coconut, Green Coriander Leaves, Red Chili Powder. Add water and grind into a fine paste. Masala Paste for the Curry is ready. Consistency must be fine and thick. I have used ¾th Cup water while grinding the masala.
- Let’s check Bombay Duck after 30 mins. Bombay duck becomes a bit flat and it loses its excess moisture. Cut into two pieces. If Bombay duck is smaller in size, then do not cut it. Let’s start making the curry now.
- Heat 4 tbsp Oil in a Pan. Now, add Garlic with skin. In Konkani fish curries, often we make use of Garlic with its skin. This Tadka of Garlic makes the curry more flavorful. Try to follow this step, if you make such fish curries for more flavor. Fry until Garlic becomes light brown in color.
- As Garlic becomes brown, add Curry Leaves and Turmeric Powder. Now, we will add grounded Masala paste. Please note that all ingredients that have gone into this masala paste are raw. These ingredients have not been roasted, fried or cooked in any way. Cooking this masala paste will take longer, about 12-15 mins. The fish curry will get its color only if you have cooked the masala well.
- We have used ¾th Cup water while grinding masala paste. I have also used ¼th Cup water to clean the grinder jar and added that masala to the Pan. As the Masala starts to cook and simmer, cover it. Lower the heat, and cook covered. Stir intermittently.
- Let’s check the masala paste after 15 mins. Masala has a nice red color and oil oozing out from the sides. This deep red color is due to Byadagi red Chilies. We make Byadagi red Chili Powder at home in our Konkani households that lasts for a year. This red chili powder is used mostly in our fish curries.
- Now, we will add water to the gravy. Heat 3 Cups of Water. Adding hot water helps maintain the flavor of gravy. I have used 2½ Cups of Water. Now add Salt to taste and Kokum rinds. Let the Curry simmer on high heat.
- When the curry starts to boil, lower the heat and cook covered for 3-4 mins.
- Reduce the heat, let the boil die down and then add the Bombil. If you add Bombil when the curry is boiling, fish will quickly disintegrate. Gently mix fish in the curry with a ladle. Switch off the heat and keep the curry covered.
- Bombil will get cooked in the steam. Serve hot.
- Bombay Duck is an extremely delicate fish. You can’t cook it for 4-5 mins in curry as we do for other fishes. It can cook very well in the steam.
- Tip 1: Add Fish to the curry and switch off the heat and cover the pan. Bombil will get cooked with the steam of the covered pan
- Tip 2: Do not add Bombil Duck one by one. Add all together.
- Tip 3: Never add Bombay duck when gravy is on boil. Reduce the heat, let the boil die down and then add the Bombil. If you add Bombil when the curry is boiling, fish will quickly disintegrate.
