Easiest Way to Fall at dinner Bombay duck Curry

Eleanor Vasquez
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Easiest Way to Fall at dinner Bombay duck Curry
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Easiest Way to Fall at dinner Bombay duck Curry Delicious, fresh and tasty.

Bombay duck Curry. Take Bombay duck in a bowl. This recipe is a Bengali version of the Bombay Duck curry, lightly spiced and easy to cook. Tastes great with piping hot rice.

This Bombay Duck Curry is made instantly at the same time tastes delicious with Pav, Bread Or Rice.

Its good to make on any rainy day.

This Bombay Duck Curry doesn't belong to any region.

You can cook Bombay duck Curry using 11 ingredients and 2 steps. Here is how you cook it.

Ingredients of Bombay duck Curry

  1. You need 15-20 of small bombay-duck.

  2. It’s 5 of garlic cloves.

  3. It’s 1/2 tsp of salt.

  4. It’s 1/2 tsp of Turmeric powder.

  5. It’s 4 tsp of homemade or malvani fish masala.

  6. Prepare 1 of large tomato pureed.

  7. Prepare 8-10 of curry leaves.

  8. It’s 3 tsp of wheat flour.

  9. Prepare 2 cups of water.

  10. Prepare 2 pc of dry kokum.

  11. Prepare 3 tbsp of oil.

A very Authentic Kokani style Bombay Duck Curry, Dried Bombay duck in clean packaging easy to use.

With typical kokani masala from villages where the woman ground it manually so well.

Dried Bombay Duck Curry is an authentic dish which is perfect to serve on all occasions.

The Dried Bombay Duck Curry is delicious and has an amazing aroma.

Bombay duck Curry instructions

  1. In a vessel take crushed garlic, curry leaves, haldi, fish masala, salt, wheat flour, tomato puree and oil. Mix well. Put the vess l on medium to high flame and roast the masala till the oil seperates and you get a good aroma. Add water and mix well. Add the kokum and let the gravy come to a good boil so that the flavour from kokum is released..

  2. Lastly add the bombay-duck and let the curry come to a good boil. Enjoy with steamed rice..

Bombay duck becomes a bit flat and it loses its excess moisture.

If Bombay duck is smaller in size, then do not cut it.

Let's start making the curry now.

In Konkani fish curries, often we make use of Garlic with its skin.

Bombay Duck, or Bombil as we also call it in Mumbai, is a fish with soft flesh and one middle bone.