Recipe of Perfect Suke Bombil Masala (Spicy Dry Bombay Duck)
Hello everybody, it's Jim, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Easiest Way to Prepare Homemade Suke Bombil Masala (Spicy Dry Bombay Duck). It is one of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Suke Bombil Masala (Spicy Dry 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 Suke Bombil Masala (Spicy Dry 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 Suke Bombil Masala (Spicy Dry 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 Suke Bombil Masala (Spicy Dry Bombay Duck) estimated approx 15-20 mins.
To begin with this particular recipe, we have to prepare a few components. You can cook Suke Bombil Masala (Spicy Dry Bombay Duck) using 12 ingredients and 5 steps. Here is how you cook it.
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Suke bombil is one of the favourite dish of my both daughters. Every month this dish is cooked at least 2 or 3 times in our house.
Ingredients and spices that need to be Make ready to make Suke Bombil Masala (Spicy Dry Bombay Duck):
- 12-15 medium sized dry bombil
- 1 tsp ginger-garlic paste
- 1 large Onions chopped
- 2 large potatoes chopped
- 1/2 tsp Haldi (turmeric powder)
- 1 tsp koli or agri masala
- 1 tsp red chilli powder
- 2 tsp coriander leaves chopped
- 4-5 Kokam petal
- 1-2 Tbsp green coconut chutney (fish vatan)
- 2 Tbsp Oil
- as per taste Salt
Instructions to make Suke Bombil Masala (Spicy Dry Bombay Duck)
- Clean bombil by discharging it's head, tail, fins and stomach portion. Cut into small pieces.
Put into warm water for 10-12 min to remove dirt and excess salt. Once clean then remove from water.
Heat Oil in a pan.
- Add ginger-garlic paste & chopped onions and sautē until they are translucent about 2-3 minutes. Then add haldi, Koli masala, red chilli powder, garam masala,coriander powder and mix well. Now add chopped potato, Suke bombil, add 1/4 cup water and Mix well. Cook for 7-8 minutes on low flame by covering with lid.
- After 8 minute check if bombil is well cooked add 4-5 Kokam petal, 1 tbsp green coconut chutney, salt, 1/4 cup water again and mix well. Cover and cook for 5 minutes. (My green coconut chutney is always ready, which contain coconut, chilli, ginger, garlic, coriander leaves, Pudina leaves, curry leaves)
- Garnish with chopped Coriander leaves and mix well. Switch gas on high flame and cook for 2-3 minutes to reduce water if any before you serve.
- Serve with Bhakari, Rice or Chapatti as main course
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