Thursday, 28 November 2013

Marathi style Bombil (Bombay duck) Chilli Dry Fry

Bombay Duck is popularly known as Bombil in Maharashtra.
It is cooked & relished across coastal regions.

Bombay Ducks:2 ,large)
Cornflour:1/4 cup
Onions (peeled & chopped or sliced):3,large
Red Tomatoes (chopped):2,large
Green Chillies(chopped):2
Garlic (finely minced):2 tsp
Fresh Ginger (peeled & grated):1 tsp
Turmeric powder:1/2 tsp
Red Chilli powder:1 tsp
Lemon juice:1 tsp
Sugar:1/2 tsp
Pepper powder:1/2 tsp
Mustard Oil:4 tbsp
Salt to taste
Chopped Coriander Leaves(optional):1 tbsp.


Clean the bombil by cutting of the heads, fins & chopping off the tails.
Drain out the water completely.
Rub fishes with salt,turmeric powder & cornflour.
Heat oil in a frying pan.
Fry fishes till they turn brown.
Remove from oil.

Reduce heat & sauté lightly ginger, garlic, green chillies  till rawness disappears for about a minute.

Then add onions & sauté till they turn soft & translucent.

Add the chopped tomatoes, chilli powder, turmeric powder,a pinch of salt, sugar & pepper powder.

cook till tomatoes turn soft & oil starts separating from the mixture.
Add fish & stir fry for about 3 mins. on high flame.
Add lemon juice & stir well.

Adjust salt to taste.
Reduce heat & then let it cook for about 5-7 mins. on low flame.
Add the chopped coriander leaves & stir once.

Serve rice.

1 comment:

  1. That is delicious and so healthy!!! thanks for sharing this authentic and tasty dish!!
    chowringhee in Laxmi Nagar