Ingredients with Measurements:
- 500g Bombay duck (dried fish)
- 2 onions, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala powder
- 2 tbsp vegetable oil
- Salt to taste
- Water as required
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the Bombay duck in water for 30 minutes.
2. Drain the water and remove the head and tail of the fish.
3. Cut the fish into small pieces and set aside.
4. Heat oil in a pan and add cumin seeds.
5. Once the cumin seeds start to splutter, add onions and sauté until golden brown.
6. Add ginger and garlic paste and sauté for a minute.
7. Add tomatoes and cook until they turn mushy.
8. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for 2-3 minutes.
9. Add the Bombay duck pieces and mix well.
10. Add water as required and bring it to a boil.
11. Cover the pan and let it simmer for 10-15 minutes or until the fish is cooked.
12. Add garam masala powder and mix well.
13. Serve hot with rice or bread.
- Time:
Preparation time: 30 minutes
- Cooking time: 30 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 8g
- Carbohydrates: 6g
- Protein: 20g
Substitutions for ingredients:
- Bombay duck can be substituted with any other dried fish.
- Vegetable oil can be substituted with any other oil.
Variations:
- Add coconut milk for a creamier curry.
- Add potatoes or other vegetables for a more filling curry.
Tips and tricks:
- Soaking the Bombay duck in water helps to soften the fish and remove any excess salt.
- Adjust the spice level according to your preference.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or bread on the side.
Garnishes:
- Garnish with fresh coriander leaves.
Pairings:
- Serve with rice or bread.
Suggested side dishes:
- Cucumber raita
- Papadums
Troubleshooting advice:
- If the curry is too spicy, add a spoonful of yogurt or coconut milk to balance the heat.
Food safety advice:
- Make sure to soak the Bombay duck in water before cooking to remove any excess salt.
Food history:
- Bombay duck is a popular dried fish in India, especially in the coastal regions.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve hot with rice or bread.
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Region: Indian