Simple Way to Make Super Quick Homemade Bombil batata rassa (dry Bombay duck curry)
Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, How to Make Favorite Bombil batata rassa (dry Bombay duck curry). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Bombil batata rassa (dry Bombay duck curry), 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 Bombil batata rassa (dry Bombay duck curry) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we have to first prepare a few components. You can have Bombil batata rassa (dry Bombay duck curry) using 12 ingredients and 3 steps. Here is how you cook it.
#driedfish #fishrecipes
An authentic dried fish recipe that is native to some interior parts of Maharashtra.
Easy to prepare and delicious 😋
Ingredients and spices that need to be Prepare to make Bombil batata rassa (dry Bombay duck curry):
- 3-4 dry Bombay duck
- 1 large onion
- 2 medium tomatoes
- 2 medium Potatoes
- 1 tablespoon oil
- 3-4 garlic cloves crushed
- 1 tablespoon red chilli powder
- 1/2 teaspoon turmeric powder
- to taste Salt
- as required Water
- Handful Coriander leaves
- 1 tablespoon rice flour
Instructions to make Bombil batata rassa (dry Bombay duck curry)
- Roast the dry bombay duck fish on direct gas flame.
Scrape them and make pieces. Soak in water for 15 minutes. Squeeze and repeat twice.
- Heat Oil. Add garlic, onions and then add the washed dry fish and potatoes. Saute for 2-3 minutes. Add turmeric, chilli powder and salt.
- Mix together and add hot water.
Cover and cook till potatoes and cooked through. Make a slurry of 1 tablespoon rice and 1/4 cup water and add it to the curry to give some thickness.
Garnish with coriander leaves.
Serve hot with rice and bhaakris.
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