Ingredients with Measurements:
- 4 Bombay ducks, cleaned and gutted
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 onion, sliced
- 1 tomato, chopped
- 1 tablespoon ginger-garlic paste
- 1 tablespoon lemon juice
- Fresh coriander leaves, for garnish
Special equipment needed:
- Oven
- Baking dish
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a small bowl, mix together turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder, and salt.
3. Rub the spice mixture all over the Bombay ducks, making sure to coat them evenly.
4. Heat the vegetable oil in a pan over medium heat. Add the sliced onion and sauté until golden brown.
5. Add the chopped tomato and ginger-garlic paste to the pan and cook for 2-3 minutes.
6. Place the Bombay ducks in a baking dish and pour the onion-tomato mixture over them.
7. Drizzle lemon juice over the top of the Bombay ducks.
8. Cover the baking dish with foil and place it in the preheated oven.
9. Bake for 30-35 minutes, or until the Bombay ducks are cooked through.
10. Remove the foil and bake for an additional 5-10 minutes, or until the Bombay ducks are golden brown.
11. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 170
Fat per serving: 6g
Carbohydrates per serving: 5g
Protein per serving: 23g
Substitutions for ingredients:
- Bombay ducks can be substituted with any other white fish.
- Vegetable oil can be substituted with any other cooking oil.
- Lemon juice can be substituted with lime juice.
Variations:
- Add sliced potatoes to the baking dish for a one-pan meal.
- Use different spices to create a different flavor profile.
- Add coconut milk to the onion-tomato mixture for a creamier sauce.
Tips and tricks:
- Make sure to coat the Bombay ducks evenly with the spice mixture for maximum flavor.
- Sauté the onions until they are golden brown for added sweetness.
- Use fresh lemon juice for the best flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with fresh coriander leaves and lemon wedges.
Garnishes:
Fresh coriander leaves
Pairings:
- Steamed rice
- Naan bread
- Cucumber raita
Suggested side dishes:
- Roasted vegetables
- Lentil soup
- Chickpea salad
Troubleshooting advice:
- If the Bombay ducks are not cooked through after 30-35 minutes, cover with foil and bake for an additional 10-15 minutes.
- If the onion-tomato mixture is too dry, add a splash of water or chicken broth.
Food safety advice:
- Make sure to clean and gut the Bombay ducks thoroughly before cooking.
- Use a food thermometer to ensure that the internal temperature of the Bombay ducks reaches 145°F (63°C).
Food history:
Bombay duck is a popular fish in India, especially in the coastal regions. It is known for its strong, pungent smell and is often dried and salted for preservation.
Flavor profiles:
Spicy, savory, and slightly sweet.
Serving suggestions:
Serve hot with steamed rice and naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian