Dry Bombil Sukey(Dry Bombay Duck Curry)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 162.7
- Total Fat: 7.7 g
- Cholesterol: 35.5 mg
- Sodium: 105.8 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 1.6 g
- Protein: 10.9 g
View full nutritional breakdown of Dry Bombil Sukey(Dry Bombay Duck Curry) calories by ingredient
Introduction
This is another preparation with Dry Bombay Ducks.this tastes really good and can be served instead of a Vegetable preferably at night with a Dal,Salad,Bhakri and steamed Rice. This is another preparation with Dry Bombay Ducks.this tastes really good and can be served instead of a Vegetable preferably at night with a Dal,Salad,Bhakri and steamed Rice.Number of Servings: 6
Ingredients
-
12 Dry Bombay Ducks(Dry Bombil)
200gms.Shallots(Red Onions)
200gms.Potatoes
100gms ripe Tomatoes
5-10 hot Green Chillies(according to taste)
8-10 Garlic Flakes
3tsps.Bottle Masala
2tsps.Coriander-Cumin Powder
1.5tsp.Turmeric Powder
Salt to taste
3tbsps.Sesame Oil
15-20 sprigs Fresh Coriander(Cilantro)Leaves for Garnishing
Directions
PREPARATION
Wash the Dry Bombil clean and cut into 3"pieces each.
Slice the Shallots,Potatoes and Tomatoes lengthwise in thick strips.
Peel and chop Garlic Flakes and the fresh Coriander Leaves fine. Slit the Green Chillies lengthwise.
METHOD
Heat Oil in a wok and add the finely chopped Garlic.Saute till it gives out an aroma and begins to change colour. Lower flame and add the thickly sliced Shallots.Saute till transclucent and soft. Add the sliced Potatoes and saute till aroma of Shallots and Potatoes wafts up.Add the sliced Tomatoes,Green Chillies and Turmeric Powder.Saute for 2-3 minutes and add the Coriander-Cumin Powder,Bottle Masala Powder and Salt to taste.Saute for 3-4 minutes more till all the flavours are well mixed and aromatic.Stir in the washed and cut Dry Bombil pieces and mix well.
Cover and steam on low flame till the Potatoes are cooked. This is a dry dish with very little gravy.
Garnish with finely chopped fresh Coriander Leaves and serve hot with steamed Rice,Dal and Salad.
TIP
Though washed the Fish retains it's saltiness so use Salt in a lesser measure than usual.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Wash the Dry Bombil clean and cut into 3"pieces each.
Slice the Shallots,Potatoes and Tomatoes lengthwise in thick strips.
Peel and chop Garlic Flakes and the fresh Coriander Leaves fine. Slit the Green Chillies lengthwise.
METHOD
Heat Oil in a wok and add the finely chopped Garlic.Saute till it gives out an aroma and begins to change colour. Lower flame and add the thickly sliced Shallots.Saute till transclucent and soft. Add the sliced Potatoes and saute till aroma of Shallots and Potatoes wafts up.Add the sliced Tomatoes,Green Chillies and Turmeric Powder.Saute for 2-3 minutes and add the Coriander-Cumin Powder,Bottle Masala Powder and Salt to taste.Saute for 3-4 minutes more till all the flavours are well mixed and aromatic.Stir in the washed and cut Dry Bombil pieces and mix well.
Cover and steam on low flame till the Potatoes are cooked. This is a dry dish with very little gravy.
Garnish with finely chopped fresh Coriander Leaves and serve hot with steamed Rice,Dal and Salad.
TIP
Though washed the Fish retains it's saltiness so use Salt in a lesser measure than usual.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.