- 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
- 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.
- 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.
- 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.
- Take Ajwain, Jeera, Haldi,Black Pepper, Dessicated Coconut, Red Chillies, Green Chilly,Coriander seeds. Also slice the other Onion.
- Add all the above masalas into a grinder to form a smooth paste.
- This paste will be orangish in color.
- Now add 1 2 tbsp Oil in the vessel. Once the oil is hot add chopped onions and stir until pink in color.
- 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.
- Now add the grounded curry paste and stir well.
- Put chopped brinjals and add some water.
- 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
- Keep for 20 mins more once the potatoes are cooked. It means your curry is ready. Serve hot with steamed rice and chapatis.
- Garnish the curry with coriander leaves.
