This is a very tasty and easy method of fish curry specially made out of Bombay Ducks. The recipe was shared with me by my colleague and friend Supriya. I guess it’s a Maharashtrian preparation. When I made this for the first time, I did not have coriander leaves. I tried it again with the leaves and the taste was amazing. It’s a little spicy curry which goes well with rice.
You can also try this curry with prawns.
12 pieces ofBombayducks,
8 cloves of garlic,
5 pieces of dried kokum,
2 to 3 tsp red chili powder,
½ tsp coriander powder,
1/4th tsp garam masala powder,
½ tsp turmeric powder,
2 tsp oil,
Salt to taste
Grind to a fine paste the following –
10 cloves of garlic,
A piece of ginger,
2 green chilies,
A handful coriander leaves (optional),
1/4th cup water
Wash the fish well, apply salt and keep aside,
Heat oil in a pan and fry crushed garlic till light brown.
Add turmeric powder, red chili powder, coriander powder and garam masala powder and stir well.
Immediately add 2 cups of water (Take care not to burn the masalas).
Add the ground paste, salt and kokum pieces and let it boil thoroughly.
Adjust salt and addBombayducks.
Cover the pan with a lid and allow the fish to cook. This will take approximately 4 to 5 minutes.
Do not stir the curry else the fish will break.
Serve hot with steam rice.