Bombil Kalvan Recipe | Bombay Duck Curry Maharashtrian Style | Kitchenstagram
Bombil is often enjoyed crisp and fried, which is why many people rarely think of preparing it any other way. For a long time, I too avoided cooking it, simply because it wasn’t something commonly made at home that changed recently when I recently when I tried a traditional Maharashtrian-style curry. The result was surprisingly flavourful- tangy, spicy and comforting. It has now earned a regular spot on my menu and is definitely worth trying.
Ingredients
350 gm Bombay Duck
1 no. Tomato, chopped
4-5 nos. Garlic cloves
4 nos. Green Chili
1/2 cup Fresh Coriander
2 nos. Kokum rinds
2 sprigs of Curry Leaves
1 tsp Turmeric powder
1 tbsp Kashmiri chili powder
2 tbsp Koli Masala
4 tbsp Oil
Salt to taste
Preparation
- Step 1: Blend garlic cloves, green chili, kokum and fresh coriander with some water into a fine paste.
- Step 2: Clean the fish, remove the fins and cut into medium sized pieces. Keep it aside.
- Step 3: Marinate the fish with 1 tsp salt and 1/2 tsp turmeric powder. Keep aside.
- Step 4: Heat the oil in a pan. Now add Koli masala and 1/2 tsp turmeric powder and saute for few minutes.
- Step 5: Add curry leaves and the prepared masala paste, saute for 5-6 minutes.
- Step 6: Add the chopped tomatoes and Kashmiri chili powder, cook on low heat for 5-6 more minutes or until the tomatoes are soft and oil is separated from the masala.
- Step 7: Add water and salt to taste, stir to combine. Let the curry simmer on high heat.
- Step 8: When the curry starts to boil, lower the heat and cook for 5-6 more minutes. Then carefully add the marinated fish and gently mix the fish in the curry.
- Step 9: Cover and cook the fish for 2 minutes on lowest possible heat. Once done turn off the heat and leave the fish to rest on the oven for 5-6 more minutes.
- Step 10: Serve bombil curry hot with steamed rice or roti or bhakri. Enjoy!!
Storage Tips:
Bombil is a very delicate fish and cooks extremely fast, so it should be handled with care.
Always reduce the heat before adding the fish to prevent it from breaking apart.
Add all the bombil pieces at once instead of dropping them in one by one.
Avoid boiling the curry after adding the fish as high heat can make it soft and mushy.
Proper timing and low heat help the fish stay intact and tender.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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- Step 7: To serve, in a glass add ice cubes, mango syrup, black salt, prepared masala, mix well. Then add ice cold water, mix well.