Bombil Kolbowni – Bombay Duck Curry with Kolim! There’s something truly comforting about traditional East Indian curries—the aroma of East Indian Bottle Masala, the tang of tamarind, and the rich flavors that bring back memories of family kitchens. Bombil Kolbowni is one such dish that holds a special place in many East Indian homes. Made with soft and delicate Bombay Ducks and the punchy addition of Kolim (pickled baby shrimps), this curry is both rustic and flavorful. Served with rice rotis or a plate of steaming hot rice, especially in the monsoons, it’s the kind of soul food that transports you to the coast and its culinary heritage.

If you’re looking to explore authentic East Indian cuisine, then Bombil Kolbowni is a must-try! This traditional curry is prepared using Bombay Ducks (locally called Bombil). Also, the unique addition of Kolim—tiny pickled baby shrimps adds a deep, salty, and umami-rich flavor to this Bombil Curry.

The combination of the soft, melt-in-the-mouth bombil and the punch of bottle masala, tamarind extract, and kolim creates a rustic, home-style curry that pairs beautifully with rice rotis.

What is Kolim?

Kolim are tiny shrimps often found along coastal regions. After being caught, they are dried, pickled, and preserved, making them a staple in many East Indian kitchens. The strong taste and aroma enhance curries like Bombil Kolbowni. This adds a depth of flavor that makes this dish truly stand out. Kolim is a delicacy that you can in different ways in your cooking.

Ingredients You’ll Need For Bombil Kolbowni (Bombay Duck Curry with Kolim)

Bombay Ducks (Bombil) – 5 to 6
Crushed Garlic – 1 tbsp
Onion – 1, sliced
Tomato – 1, sliced
Bottle Masala – 3 tsp (or 2 tbsp)
Kolim (pickled baby shrimps) – 1 heaped tbsp
Tamarind Extract – a small ball of tamarind soaked in ½ cup of water
Coriander Leaves – a handful, chopped
Salt – ½ tsp (use less as kolim already contains salt)
Oil – 3 tbsp

How To Make Bombil Kolbowni – Bombay Duck Curry With Kolim

Wash and clean the Bombay Ducks thoroughly and let the water drain completely.
Heat oil in a pan and sauté the sliced onion until golden.
Add crushed garlic and sauté until fragrant.
Stir in the sliced tomato, a little salt, and cook until the tomato softens. Use salt sparingly since kolim is salty.
Stir in the kolim and fry for a few seconds.
Add the Bottle Masala and fry well to release its aroma.
Mix in the tamarind extract and a little water to form the curry base.
Add the cleaned bombil and let them cook gently—they don’t take long to soften.
Finally, garnish with fresh coriander leaves.

Why You’ll Love This Bombil Kolbowni

Authentic Flavour: A true East Indian delicacy made with traditional ingredients.
Unique Taste: The blend of bombil and kolim creates a delicious curry.
Comfort Food: Perfect with rice or rice rotis for a homely, comforting meal.

Serving Suggestions

Steamed Rice or Rice Rotis: The best way to enjoy Bombil Kolbowni is with a simple plate of hot steamed rice. Best enjoyed with rice rotis which soaks up the tangy, spicy gravy beautifully.
Fried Fish on the Side: Pair this curry with a crispy fried fish for a complete seafood feast.
Papad: A crunchy papad will also make a perfect accompaniment.
Simple Salad: Fresh cucumber, onion, and tomato slices balance the strong flavors of the curry.

Seafood Recipes You May Like

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Why Bombil Fish Curry Should Be on Every Seafood Lover’s Menu

Clams Recipe (Indian)

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