I always tend to fry fresh Bombay duck fish because I was of the opinion that fresh Bombay duck fish fries is the best method to consume this fish; this time I decided to make Bombay duck fish curry, and to my surprise it tasted fantastic too …

The Recipe of Mild Tangy and Sweet Bombay Duck Fish Curry:

Quantity of small, fresh Bombay Duck: 9

After cleaning the fresh Bombay duck fish, slice the Bombay duck fish into 2 halves; marinate the fish with ½ tsp. of turmeric powder for approx. 10-15 minutes

Curry paste: Grind slices of 2 medium onions and 4 garlic cloves into smooth paste; Grind slices of 4 small tomatoes and 1 green chilli – for mild pungent flavour (these chillies are small and extremely slender, having fresh pungent flavour) into smooth paste

Blend ¼ tsp. of fenugreek seeds in adequate quantity of warm, any mild-flavour vegetable oil; add onion paste to the blend, sauté the onion paste in low heat until the onion curry paste starts emitting pleasant aroma; blend the tomato curry paste with the thick onion sauce, smidgen the mixture with salt – according to preference of flavour; when the thick sauce/gravy starts to gently bubble, add a handful of finely sliced pieces of coriander leaves to the mix, blend the mixture with adequate quantity of water for curry – according to the consistency of curry you prefer, add the marinated Bombay duck fish pieces to the curry and cook the fish curry for approx. 10 minutes in low heat.

Mild-spicy, mild-tangy and sweet with the delicate taste of onion – delicious Bombay duck fish curry to be specific

Serving size: approx. 4

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