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Sunday, 12 October 2014

Spicy Bombay Duck Fry (Maharashtrian Cuisine)

       
          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.





  • 250-300 gms. Bombay duck
  • 2 onions, chopped
  • 2 tbsp. garlic, grated
  • 1 tbsp. ginger, grated
  • 2 tomatoes, chopped
  • 3 tbsp. oil
  • 1 tbsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. coriander-cumin powder
  • 1 tbsp. goda masala / garam masala
  • 1 tsp. tamarind paste
  • 1/2 tsp. sugar
  • coriander leaves to garnish


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

          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 chili powder and saute for a minute.

          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 chapatti.









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