Spicy Bombay Duck Curry

local_grocery_store Ingredients

• 500g Bombay duck fillets, cleaned and cut into pieces
• 1 Onion, finely chopped
• 2 Tomatoes, pureed
• 4 cloves Garlic, minced
• 1-inch piece Ginger, grated
• 2 Green chilies, slit
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Cumin powder
• 1/2 teaspoon Garam masala
• a handful Fresh coriander leaves, chopped
• 2 tablespoons Oil
• to taste Salt

restaurant_menu Method

1. 1.Heat oil in a pan and add the chopped onions. Cook until golden brown.
2. 2.Add the minced garlic, grated ginger, and slit green chilies. Saute for a minute.
3. 3.Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
4. 4.Add the tomato puree and cook until the oil separates.
5. 5.Add the Bombay duck fillets and salt. Mix gently to coat the fish with the masala.
6. 6.Cover the pan and cook on low heat for about 10-12 minutes or until the fish is cooked through.
7. 7.Sprinkle garam masala and chopped coriander leaves on top. Give it a final stir.
8. 8.Serve hot with steamed rice or naan bread.

lightbulb_outline Tips

• chevron_rightIf you can't find fresh Bombay duck, you can use frozen fillets.
• chevron_rightAdjust the spice level according to your taste preferences.
• chevron_rightGarnish with a squeeze of lemon juice for an extra tangy kick.
• chevron_rightServe the curry with a side of raita or pickles for a complete meal.