Bombay Duck Dry Fish
Awesomely flavoured with bottle masala and fresh coriander leaves, this Bombay Duck Dry fish is a must try recipe
Ingredients
- 8 - 10 Bombay Duck, cut into pieces and washed well
- 2 medium Potatoes cut into cubes
- 2 medium Onions, chopped
- 2 Green chillies, slit
- 4 - 5 Garlic flakes, crushed
- 1 inch Ginger, juliennes
- 1.5 tbsp Bottle Masala
- Juice of a small ball of tamarind or 5 - 6 Kokum petals
- 2-3 tbsp Oil
- Coriander leaves for garnish
- Salt to taste
Instructions
- Heat oil in a vessel and add the chopped onions. Add ginger, garlic and chillies and fry till onions are translucent.
- Add Bottle Masala and the washed Bombay Duck, potates and salt.
- Add tamarind juice or Kokum petals and cook till the Bombay Duck and potatoes are done. Dry up the liquid, if any.
- Garnish with fresh coriander leaves.
Notes
- Wash Bombay Duck in warm/tepid water 2 - 3 times before cooking.
- When you buy Bombay Duck, dry them in the sun for a couple of hours before storing it.
- Add a little more water if you want a thin gravy.