Fresh Green Bombil Or Bombay Duck Curry Recipe, Easy Bombil or Bombay Duck Curry Recipe.

Being an East Indian (Mumbaikar) fish is very important and cooked daily in our menu. Today I am sharing fresh green bombil curry recipe or fresh green Bombay duck curry recipe.

Fresh green bombil curry recipe or fresh green Bombay duck curry recipe is one of the favourite recipe in my family cooked and served with hot steam rice and fried crispy Bombay duck or bombil.

Fresh green bombil curry recipe is the blend of mild spices and green herb ground to paste, saute with onion tomato. This recipe is having spicy and mild tangy taste. Also all ingredients are available in kitchen.

I am sure like my family, your family too will enjoy this recipe.

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Preparation time: 15 minutes
Cooking Time: 10 minutes
Served: 3-4

Step By Step Method


1. In a vessel add oil, let it heat add curry leaves let it splutter.                                                               
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2. Add chop onion saute till translucent.
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3. Add chopped tomato and saute.                                                                                                                   
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4. Saute for few second.  
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5. Add turmeric powder.
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6.Take fresh coconut, green chillies, fresh coriander leaves, ginger, garlic, coriander seed, cumin seed, tamarind.
7. Make a fine paste adding little water.
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8. Fry the paste for three minutes, keep stiring.
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9. Add salt and water as required.
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10. Let it boil.
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11. Add the bombils to it.                                                                                                                          
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12. Cook on slow flame for ten minutes.
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13. Bombil curry or Bombay duck curry is ready to serve.
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14. Serve it with hot steam rice and crispy bombil fry.
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Ingredients:
  • Fresh Bombils or Bombay duck 8-9 nos
  • big onion- 1 no or 2 small (chopped)
  • big tomato- 1 no or 2 small (chopped)
  • turmeric powder- 1/4 tsp
  • curry leaves- 6 nos
  • salt to taste
  • oil- 2 tbsp
  • water as required for gravy
To make paste:
  • fresh grated coconut- 7 tbsp
  • fresh green chillies- 4 nos
  • fresh coriander leaves- 6 strigs
  • cumin seeds- 1 tsp
  • coriander seeds- 1 tbsp
  • garlic cloves- 7 nos
  • ginger- 1"
  • tamarind- small marble size or kokum- 4 nos
Method:
  1. In a pan add oil, when hot add curry leaves and let it splutter.
  2. Add chopped onion saute till translucent.
  3. Now add chopped tomatoes and saute for few seconds.
  4. Add turmeric powder.
  5. Now add the green ground paste.
  6. Stir it for three minutes.
  7. Add water as required, add salt and give a nice boil for gravy.
  8. Now add the bombil or Bombay duck (cleaned, cut, washed under running water and apply salt).
  9. Cook the fish for ten minutes on slow flame.
  10. Serve with hot steam rice and fried crispy bombil or Bombay duck.

Notes:
  • Add little tamarind because tomato is also added, more tamarind will spoil the taste it will taste tangy or sour.
  • Do not over cook the bombil or Bombay duck, it will break or shred.
  • Can substitute tamarind with Kokum.
Tips:
  • Bitter gourd is a rich source of cellulose, which adds to you daily dietary requirement of fibre and improves digestion.
  • Broccoli is rich in fibre and lowers blood pressure and cholesterol levels. It also improves insulin sensitivity.
Tags: 
East Indian recipe, Indian recipe.

Author:
Mrs Smiley. B. Sarabical












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