Hello everybody !! Navratri and Durga Puja celebrations have begun 🙂
Hope you are having a wonderful time with friends and family !!
Today’s recipe is a popular fish preparation in Bengal. I think this is most popular in Bangladesh. So try it this festival, if you want to try a different Bengali fish dish.
Though Bombay Duck does not have much taste of its own, you can use a variety of spices to prepare a really delicious dish 🙂
Lets get started !!
Preparation Time : 10 minutes
Remove the heads from each Bombay duck fishes, trim the tail and fins, cut them in 1/2. Next clean them well under running water.
Take a big plate and keep paper towel / tissue. Place the fishes on it so that excess water is blotted out as much as possible.
Cooking Time : 10 minutes
- Bombay Duck Fish – 500g, 8 to 10 whole fish cut into 1/2
- Onion – 2 medium, finely chopped
- Garlic – 6 cloves, finely chopped
- Ginger – 3 inch, finely chopped
- Tomato – 1 medium, finely chopped (You can use lemon juice instead of tomatoes if you prefer)
- Green chillies – 6, finely chopped
- Coriander Leaves – 2 tablespoon, finely chopped
- Turmeric powder – 1 teaspoon
- Red Chilli Powder – 1/2 teaspoon
- Garam Masala Powder – 1/2 teaspoon
- Black Pepper powder – 1 teaspoon
- Dry Mango Powder – 1 teaspoon (You can also use Chaat Masala)
- Cumin & Coriander powder – 1/2 teaspoon each
- Salt – as per taste
- Mustard oil – 6 tablespoon
- Take a deep bottom frying pan. Heat oil in it.
- When the oil is completely hot, add onions. Stir for a minute.
- Add ginger and garlic. Stir until the onions turn golden.
- Next add the tomatoes. Add salt. Keep stirring until tomatoes become soft.
- Add turmeric powder, red chilli powder, cumin powder and coriander powder. Mix well and keep stirring for a minute.
- Now place the fishes one by one carefully. Cover the frying pan with a lid.
- Turn sides of the fishes when one side starts turning golden. (The fish pieces will be extremely soft, but since we are doing scrambled fish it does not matter if some portion breaks). Wait until both sides turn golden.
- Add green chillies and garam masala powder. Also add salt if needed.
- The fish and veggies will release water, let them cook in their water (do not add any water externally). Stir and mix in small intervals so that everything gets cooked and mixed with each other.
- The fish pieces will soon start breaking and the flesh will get separated from the main bone. (Do not be scared to see the bones getting mixed, they are also soft like the rest of the fish.) Keep stirring and mixing until everything becomes dry and almost crispy.
- Once you think your dish is almost ready, add dry mango powder, black pepper powder and coriander leaves.
- Mix everything well. When the dish is completely done turn the flame off.
Serve Spicy Scrambled Bombay Duck fish hot as side dish with rice.