This is a very delicate fish and subtle uses of spices enhances the fresh taste of this fish. This recipe is almost like Green Prawns Curry except that use of coconut is avoided. The curry is healthy for the heart and tastes like heaven to the tongue. Serve it piping hot with boiled rice. The blend of coriander gives a great green color to the curry.
Equipment and Utensils
Wok( Kadhai) with lid
Flat metal spoon
Mixer or Blender
350 grams (8 to 10) Bombay Duck (Bombil) cleaned and cut into 2 pieces
½ teaspoon Turmeric Powder
½ teaspoon Cumin Seeds
½ teaspoon Salt
1 tablespoon Vegetable Oil
30 grams (1 bunch) Fresh Coriander
60 grams (1 medium) Onion sliced
5 grams Ginger
10 grams Garlic
4 grams (2-3) Green Chilies
8-10 Black Pepper Corns
Juice of 1 Lemon
Marinate fish pieces with turmeric, salt and lemon juice for minimum 30 minutes.
Put all ingredients mentioned under ‘To Grind’ tag in a mixer.
Grind all ingredients together to a smooth paste with 2 tablespoons of water.
Put oil in a wok and keep it on medium flame.
When oil is hot, crackle cumin seeds.
Now add the ground paste.
Adjust curry consistency by adding water.
Now cover with the lid and let it simmer for 5-6 minutes.
Open the lid, you will find oil separated from the gravy.
At this point add marinated fish pieces.
Let them cook for 2 minutes.
Adjust the seasoning.
Fish curry is ready to serve.
Preparation Time: 7 minutes
Marinating Time: 30 minutes
Cooking Time: 13 minutes
Number of Servings: 4
Total Calories: 1156.94 Kcal
Fat: 26.4 gm
Protein: 218.06 gm
Carbohydrates: 17.654 gm