Bombay Duck Curry
Dive into a taste of coastal India with this flavorful Bombay Duck Curry, a beloved dish featuring tender, melt-in-your-mouth Bombay duck (Bombil) cooked in a rich and aromatic coconut milk-based gravy. Marinated with turmeric and salt, the delicate fish absorbs the vibrant flavors of sautéed onions, tomatoes, garlic, and a harmonious blend of spices like coriander, cumin, and red chili powder. A hint of tangy tamarind pulp adds depth to the dish, while fresh coriander provides a burst of freshness. Simple yet indulgent, this quick-to-make curry pairs perfectly with steamed rice or soft chapatis, making it an ideal choice for seafood lovers seeking an authentic Indian culinary experience.
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Recipe Information
Ingredients
- 500 grams Bombay duck (Bombil)
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 2 medium Onions (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 4 cloves Garlic cloves (minced)
- 1 inch piece Ginger (minced)
- 1 cup Coconut milk
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 1 tablespoon Tamarind pulp
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 cup Water
Instructions
Wash the Bombay duck (Bombil) thoroughly under running water. Pat dry and cut into 2-3 inch pieces.
Marinate the fish with 1/2 teaspoon turmeric powder and 1/2 teaspoon salt. Let it rest for 10 minutes.
Heat 3 tablespoons of vegetable oil in a deep pan over medium heat.
Add the chopped onions and sauté until golden brown, about 5-7 minutes.
Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant.
Stir in the chopped tomatoes and cook until they soften and become mushy, about 5 minutes.
Add the remaining 1/2 teaspoon turmeric powder, coriander powder, cumin powder, and red chili powder. Cook the spices for 1-2 minutes.
Pour in the coconut milk and 1 cup of water. Stir well and bring the mixture to a gentle boil.
Add the tamarind pulp and stir to combine.
Gently slide the marinated Bombay duck pieces into the curry. Be careful not to break the delicate fish.
Cover and simmer for 5-7 minutes, or until the fish is cooked through and the flavors meld together.
Adjust the salt to taste.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or chapati.
Nutrition Facts
Calories |
285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 2.3 g | 12% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 10.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 744 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
