Dry Bombay Duck Curry

By Shaoni


Hi friends,

I am here to share with you a lip smacking recipe. It's made from Bombay duck which we call 'Lote maach' in Bengali.
Well it's supposed to be the ugliest fish...but trust me it's too tasty.

Ingredients
Bombay Duck - 250g
mustard oil - 3-4 tbsp
Kala Jeera - 1tspn
Garlic paste -
Onion - 1 medium sized (chopped)
Turmeric- 1/2 tspn
Green chilies - about 3
Salt to taste.

Method
first boil the fish in salt water and then cool it to room temperature. After cooling, de-bone the fish. Mix it with hand...like a dough.
Now heat oil in a wok, add kala jeera till it splatters. Add garlic paste, onion and cook till golden brown. Now add fish, chilli, turmeric and salt. Mix well and stir constantly. the thing will become dry. gradually add oil at the sides from time to time to prevent it from over drying otherwise it might get burnt. Cook on low heat. Cook until you get the aroma and the fish is cooked. It will be a dry curry.

I enjoy it with hot rice. You can enjoy it with whatever you like. This is an authentic Bengali dish which allows you to rejuvenate your taste buds.