Bombay Duck Fish Green Curry is a very flavoursome curry with the green curry paste. This fish is abundant throughout the year in the waters of Mumbai. It is a very popular and favourite fish among Mumbai seafood lovers and always on the menu in any seafood restuarants.
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What is Bombay Duck Fish
Bombay Duck, or Bombil as we also call it in Mumbai, is a fish with soft flesh and one middle bone. This is generally a favourite among fish lovers, especially in Mumbai & Goa. Restaurants in Mumbai serving fish always have Bombay Duck fish on their menu because seafood lovers in Mumbai love their Bombay Ducks.
Apart from making curry, we also prepare Bombay Ducks in a variety of different ways. Fish stuffed with green masala or with small shrimps are shallow or deep-fried with a crispy crust. Rava fried crispy Bombay Duck is also one of my family favourites.
Image of Bombay Duck Fish
More about Bombay Duck Fish
Nonetheless, it is interesting to note how this fish came to be called Bombay Duck. It is understood that during the British rule, a train named ‘Bombay Dak’ used for transporting mail also transported dried Bombay Duck Fish. Hence, the fish also came to be called Bombay Duck, by the British.
Bombay Duck nutrition value. Bombay Duck Fish is high in protein content but low in fat. You will also be surprised to know that an average portion of Bombay Duck Fish (35 gms) has a protein content of about 22 gms. Besides being high in protein it has micronutrients like calcium, etc. You can check the value of its micronutrients here https://www.checkyourfood.com/ingredients/ingredient/123/bombay-duck
Bombay Duck Dry Fish
There is a huge demand for dried Bombay Ducks, as well in Mumbai. Mumbaikars buy this dried fish, during the months from Feb to May every year. We then clean the fish well, which is cut off the dried heads, and store it for use during the entire year. It is also nice to dry them once again in the sun before storing to ensure long shelf life.
Dried Bombay Duck is savoured in a variety of delicious ways like Bombil chutney, bombil pickle, chilly fry, and so on. I also have a recipe of Bombay Duck with potatoes in this blog that you may like to see.
When the fisher folks get a large catch of this fish, they dry them up on bamboo structures especially erected for this purpose. Large quantities of these fish are caught throughout the year and then sold in the local markets. The unsold fish is also dried by the fisher folks and sold later as there is a great demand for it.
You must visit the fishing villages of Khar-Danda, Aranala, Gorai, Uttan, Manori, etc. during the summer months. It is amazing to see how these fisher folks dry and preserve such a whole lot of fish.
Green Curry Paste for Bombay Duck Green Curry recipe
Grind the following masala ingredients into a fine paste in a blender
- Freshly grated coconut – 1/2 cup
- Coriander leaves – 1 cup
- Mint leaves – 1/4 cup
- Green chillies – 5 to 6 nos.
- Ginger and garlic ( 7 garlic flakes & 1-inch piece ginger)
- Cumin seeds – 1 tsp
- Peppercorns – 1/2 tsp
- a small ball of tamarind.
How to make Bombay Duck Fish Green Curry
Time needed: 25 minutes
Bombay Duck Fish Green Curry is a very delicious and easy to cook recipe of Bombay Duck. The curry base is a green masala paste that is mildly spiced with green chillies. It also has a slight tang from the tamarind or vinegar.
- Cut Bombay Duck Fish.
Firstly, wash and cut fresh fish into small curry pieces. You could cut each fish into 3 to 4 pieces depending on its size. Then apply salt to taste, lemon juice, and a generous amount of turmeric powder and let it marinate for at least 10 to 15 minutes.
- Prepare the Curry
- In a Kadai or a pan heat 2 to 3 tbsp oil. Saute one small chopped onion. Then add the green masala paste and fry for 2 – 3 minutes, stirring continuously so as not to burn the paste.
- Add water to make required gravy
- When the gravy comes to a boil then add the marinated Bombay Duck Fish Allow the curry to boil for at least 2 to 5 minutes or until the Bombay Ducks are cooked.
Serving Suggestions
Delicious Bombay Duck Fish Green Curry gets ready in minutes and you can serve this with steamed rice or Rotis. Chapatis will not go well with this curry, what you need is rice Rotis or hand bread.
Fish Recipes you may also like
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Printable Recipe
Bombay Duck Fish Green Curry
Course: East Indian Recipes, Seafood4
servings30
minutes40
minutes300
kcalBombay Duck fish cooked in a green masala curry. Awesomely delicious and a flavourful gravy with pieces of soft fish.
Ingredients
6 Bombay Ducks or Bombil cut into 2 – 3 pieces each
1 medium Onion chopped
½ tsp Turmeric Powder
1 tbsp Lemon juice
2 – 3 tbsp Oil
Salt to taste
Directions
- Wash and clean Bombay Ducks. Add salt and turmeric, lemon juice and keep aside for at least 15 minutes.
- Grind the ingredients for the masala into a fine paste in a blender.
- In a pan or Kadai, heat 2-3 tbsp oil and fry one small chopped onion till translucent.
- Add the green masala and stir fry for 2 – 3 minutes. Now add water to make required gravy.
- When the gravy starts boiling add the Bombay Ducks and cook for a few minutes till done. Don’t overcook it. Check for salt and seasoning.
- Serve Bombay Duck curry with rice or rotis.
Notes
- Add a dash of vinegar to give the curry a little extra tang.
- Add kokum if you do not like using tamarind.
- Use chillies as per your spice level.
- Add water to make the required gravy, approx 300 ml, or more.
Hi i tried your bombil green curry recepie and it was perfect
Thanks for your feedback Priyanka. Glad you liked it.