How to Prepare Perfect Konkani Bombay Duck Curry

Konkani Bombay Duck Curry. Bombil Kalvan or Bombay Duck Curry is an authentic Konkani recipe. A traditional Malvani fresh Bombay duck fish cooked in a spicy and tangy sauce using authentic Malvani spices. At The Bombay Canteen, we do a slightly refined version of it.

Here comes my first non vegetarian Recipe that too Fish My favorite - Dry Bombay Duck Curry - Bombil Curry Recipe. Bombay Duck also referred as bombil and recently Mumbai Duck lols :). Recipe is a poular dish in coastal regions. You can have Konkani Bombay Duck Curry using 15 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Konkani Bombay Duck Curry

1. It's 6-10 of Fresh Bombil/bombayduck.
2. You need 1 tbsp of ginger garlic.
3. You need 5-6 of kokam flowers.
4. Prepare 2 tbsp of rice flour.
5. Prepare leaves of Curry.
6. Prepare 1/4 cup of Coriander leaves chopped.
7. Prepare to taste of Salt.
8. Prepare 1/2 tsp of black salt.
9. You need 1 tsp of Cummin powder.
10. Prepare 1 tsp of coriander powder.
11. You need 1 tsp of tspn red chilli kasmiri.
12. You need 1/2 tsp of garam masala.
13. You need 1 tsp of Fish masala optional.
14. You need 2 tbsp of rice bran oil(or as prefer).
15. Prepare of Oil to shallow fry bombay duck.

I belong to Goan - Konkani Cuisine and also my father being from south coast. Dry Bombay Duck Curry - Bombil Curry. We ordered Bombil fired, Bombay duck fried, had chicken curry , the. Dry Fish Curry or Bombil Masala is made out of the fish called Bombay duck, it comes under the seafood category.

Konkani Bombay Duck Curry instructions

1. Wash clean Bombay duck fresh keep tail part to fry and head portion for curry/salan,keep all ingredients ready.Heat oil in pan add gingergarlic,curry leaves,ko kam to stir fry.
2. Add the dry spices and 1tsp rice flour, now stir fry well 2 minutes and add 1 cup water mix well boil 2min then add 1 cup water boil 2 minutes as required gravy consistency done.add coriander too.
3. Add the bombay duck heads to curry boil for 5 minutes covered,remove in bowl to serve sprinkle some corriander.On side keep some dry spices as listed above in a plate.
4. Apply on the tail portions of bombay duck and heat oil shallow fry these crisp.
5. Enjoy hot with rice/dry khichadi.

This Dry Fish is more towards the dhaba styl. Bombay duck - Bombil Sole - Lep Anchovy or silver belly - Velli Pomfret - Pomplet/paplet Silver bar - Korli Kite or Ray fish - Waghole King fish - Viswon Butter fish - Karchani Lady fish - Mudoshi Rock bream - Haddo Perch - Palu Ghol(Jew fish) - Ghol Giant sea perch - Chonak Naked head glassy perchlet - Buranto Source: Goa Today magazine Bombay Duck is actually fish typical of the Maharashtra coast. This fish has soft bones and is eaten along with the bones.. Kavda curry (कवड्याचां मटण) is made from a local Konkani bird, the khavda. Bombil fry or Bombay duck fry (तळलेलो बोंबिल) is a popular dish, especially in north Konkan regions such as Mumbai and Raigad.