Ingredients with Measurements:
- 200g Bombay Duck (dried fish)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tbsp oil
- 4 cups water
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Soak the Bombay Duck in water for 30 minutes. Drain and rinse well.
2. Heat oil in a pot and sauté onion, garlic, and ginger until fragrant.
3. Add chopped tomato and cook until soft.
4. Add cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala. Mix well.
5. Add soaked Bombay Duck and stir to coat with the spice mixture.
6. Pour in water and bring to a boil.
7. Reduce heat and simmer for 20 minutes or until the Bombay Duck is tender.
8. Season with salt to taste.
9. Garnish with fresh coriander leaves.
40 minutes
Temperature: Medium heat
Serving size: 4
Nutritional information:
- Calories: 120
- Fat: 5g
- Carbohydrates: 8g
- Protein: 10g
Substitutions for ingredients:
- Bombay Duck can be substituted with any dried fish.
- Fresh coriander leaves can be substituted with parsley or basil.
Variations:
- Add vegetables such as carrots, potatoes, or spinach for a heartier soup.
- Use coconut milk instead of water for a creamier soup.
Tips and tricks:
- Soaking the Bombay Duck in water helps to soften it and remove any excess salt.
- Adjust the amount of spices according to your preference.
- Serve with a squeeze of lemon juice for added freshness.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup on the stovetop over medium heat until hot.
Presentation ideas:
- Serve in individual bowls with a sprinkle of fresh coriander leaves on top.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Naan bread, papadum, or samosas.
Troubleshooting advice:
- If the soup is too salty, add more water to dilute it.
Food safety advice:
- Make sure to soak the Bombay Duck in water to remove any excess salt.
Food history:
- Bombay Duck is a popular dried fish from Mumbai, India, and is commonly used in Indian cuisine.
Flavor profiles:
- Spicy, savory, and fragrant.
Serving suggestions:
- Serve hot as a comforting soup on a cold day.
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Region: Indian