Dry bombay duck curry is one of the easy, quick and delicious curries. Dry bombay duck also known as dry bombil or sukha bombil. A good thing about making dried fish recipes is that we don’t have to buy them on the same day. We can buy and store them in air-tight containers.
Fish Recipes You Must Try:
Dry bombil comes with a strong smell of dried fish. To reduce that strong smell, wash the sukha bombil under running water. Take a bowl of water, and add salt and lemon juice to it. Soak the washed bombil in this salt water for 5 minutes before frying. It helps to reduce the strong smell of dry bombay duck.
Dry bombil curry is also known as sukha bombil masala. While making bombil curry, we add water to sauteed bombil masala and boil it for 10-12 minutes. If you boil that sukha bombil masala until all water is absorbed, you can make dry bombil chutney with the same process.
Recipes You May Like:
Dry Bombay Duck Curry | Bombil Masala
Ingredients
- 4-5 dry bombil [bombay duck]
- 2 onions
- 1 tomato
- 3-4 garlic cloves
- ½ teaspoon cumin seeds
- 1 teaspoon red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder handful of coriander leaves
- 2 tablespoons oil
- salt to taste
Instructions
Preparing Bombil:
- Cut the bombil into medium-sized pieces and wash them under running water.
- Pat dry the bombil pieces and shallow fry them until they turn a little crisp and golden. Keep them aside. To reduce the strong smell of bombil, take a bowl of water, and add salt and lemon juice to it. Soak the washed bombil in this salt water for 5 minutes before frying.
Making dry bombil curry [Bombil masala]:
- Now, cut the onions, tomato and garlic cloves finely. You can also use garlic paste here.
- Heat the oil used for frying bombil. Add cumin seeds and Chopped garlic to it. Saute it for a minute on low flame.
- Now, add chopped onions to it and cook them until they become translucent. Add salt while sauteing onions. It helps to cook them quickly.
- Once the onion becomes translucent, add tomato to it and saute it until the tomato becomes mushy.
- Here, we have to add the spices. Add 1 teaspoon of red chili powder, half a teaspoon of garam masala and 1/4 teaspoon of turmeric powder. And, saute it on low flame for a minute. Adjust the amount of spices according to your choice.
- Now, add fried bombil pieces to it and mix well. Then, add 2 cups of water to it, and let it boil.
- Add freshly chopped coriander leaves and cook the dry bombil curry on a medium flame for 10 minutes.
- Turn off the flame and serve hot bombil curry with chapati or rice. If you want to prepare a dry bombil chutney, cook it until the water absorbs completely.
How To Make Dry Bombil Curry
Preparing bombil:
1. Cut the bombil into medium-sized pieces and wash them under running water.
2. Pat dry the bombil pieces and shallow fry them until they turn a little crisp and golden. Keep them aside. To reduce the strong smell of bombil, take a bowl of water, and add salt and lemon juice to it. Soak the washed bombil in this salt water for 5 minutes before frying.
Making dry bombil curry [Bombil masala]:
1. Now, cut the onions, tomato and garlic cloves finely. You can also use garlic paste here.
2. Heat the oil used for frying bombil. Add cumin seeds and Chopped garlic to it. Sauté it for a minute on low flame.
3. Now, add chopped onions to it and cook them until they become translucent. Add salt while sautéing onions. It helps to cook them quickly.
4. Once the onion becomes translucent, add tomato to it and sauté it until the tomato becomes mushy.
5. Here, we have to add the spices. Add 1 teaspoon of red chili powder, half a teaspoon of garam masala and 1/4 teaspoon of turmeric powder. And, sauté it on low flame for a minute. Adjust the amount of spices according to your choice.
6. Now, add fried bombil pieces to it and mix well. Then, add 2 cups of water to it, and let it boil.
7. Add freshly chopped coriander leaves and cook the dry bombil curry on a medium flame for 10 minutes.
8. Turn off the flame and serve hot bombil curry with chapati or rice. If you want to prepare a dry bombil chutney, cook it until the water absorbs completely.
