• 4servings
  • 25minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. chopped coriander leaves

  3. 5-6 chopped green chilies

  4. 4-5 fresh Bombay Duck

  5. 8-10 fresh coconut grated,

  6. tbsp 5 garlic paste,

  7. tbsp 3 haldi,

  8. tbsp 1/2 oil,

  9. tbsp 4-5 potatoes,

  10. number

  11. 6 red chili powder,

  12. tbsp 3 salt

  13. to taste

Instructions Jump to Ingredients ↑

  1. Thoroughly wash the slices of Bombay Duck in running water. Also clean the potatoes thoroughly (they\\'ll be used with the skin). Dry the fish and coat the slices with a mixture of garlic paste, chili powder, haldi and salt. Cut the potatoes into thin slices. Coat with haldi, chili powder, salt, coriander leaves, green chilies and grated coconut. Put together the potatoes and Bombay Duck, and keep aside for 1 hour. Heat oil in a thick bottom vessel (the traditional pan is made of brass). Add the potatoes and fish and let the whole thing cook on low flame. Initially toss the vessel (instead of stirring) to ensure that the oil spreads through the misture. (The pieces of fish break very easily if stirred.) Cover and cook till the potatoes are done. Staunchly resist the temptation to open the lid and stir.


Send feedback