Recipe of Any-night-of-the-week Mashed Bombay Duck
Hey everyone, it is me, Dave, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Make Super Quick Homemade Mashed Bombay Duck. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Mashed Bombay Duck, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mashed Bombay Duck delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mashed Bombay Duck is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mashed Bombay Duck estimated approx 45 min.
To begin with this recipe, we have to prepare a few components. You can cook Mashed Bombay Duck using 11 ingredients and 3 steps. Here is how you cook that.
It is one of the favourite dish of both West and East Bengal. Fresh fish have no typical smell. It is a very soft fish with very soft bones, so no need to remove them. Many dishes like lote Macher chop, paturi(cooked by wrapping it inside an edible leaf or banana leaf),lote Macher fry(where it is dip in a batter and fried) and lote Macher patishapta (fusion food). This fish has a lot of nutritional value. This is a spicy dish which can be enjoyed with steamed rice.
Ingredients and spices that need to be Take to make Mashed Bombay Duck:
- 500 gm bombay duck
- 2 large onion
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp tomato paste
- 4-5 Green Chile
- 1 teaspoon turmeric powder
- 1 teaspoon redchile powder
- 1 teaspoon jeera powder
- to taste Salt
- as required Mustard oil
Instructions to make Mashed Bombay Duck
- First cut the head and tail of the fish, clean it and cut it into 2 pcs. Drain the water. Marinate it with salt and turmeric powder.
- In a khadi add mustard oil, when it becomes hot add the chopped onion saute it till pink. Then add garlic and ginger paste. Again saute it. Then add the fish. Remember that this fish has lots of water so there is no need to add any water.
- Now add the tomatoes, turmeric, red chile and jeera powder. Now keep on stirring. The fish will start releasing water. And we need to cook the same in it. The fish will break while cooking which is very normal. Keep on stirring till all the masala are cooked and fish gets smashed and the water dried up. Oil will start floating on the top. Add the slit green chiles and salt. Drizzle some mustard oil just before putting off the flame. Mix it. Serve with hot steamed rice.
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