Bomblachi Kalvan - Bombay Duck Fish - By VahChef @ VahRehVah.com

Fresh Bombay duck fish cooked in a tangy tamarind and tomato based spicy sauce.

http://www.vahrehvah.com/malvani-bomb...


Ingredients:
Water as needed
Triphad spice 4-5 Piece
Malvani ground masala paste 1/2 Cup
Turmeric powder 1/4 Teaspoons
Malvani Masala dry powder 2 Teaspoons
Green chillies, crushed 1/2 Teaspoons
Ginger, crushed 1/2 Teaspoons
Garlic cloves, crushed 1/2 Teaspoons
Oil 2 Tablespoons
Curry leaves few Leaf
Fresh Bombay duck fish, cut into two halves 6-8 Piece
Kokum water 2 Tablespoons
Coconut milk 1/2 Cup
Coriander leaves, chopped 1 Bunch
Salt to taste

Directions:
1. Heat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies. Saut until the raw flavour are gone. Reduce the flame nbsp;add Malvani masala powder, turmeric, Malvani masala paste and 4-5 pieces of triphad spice and mix.

2. Add little water, salt to taste to the spices and mix.

3. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes.

4. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break

5. Sprinkle some coriander leaves and switch off the flame.


you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods

Ingredients

Directions

1/2 cup Coconut milk
1 bunch Coriander leaves, chopped
few leaf Curry leaves
6-8 piece Fresh Bombay duck fish, cut into two halves
1/2 tsp Garlic cloves, crushed
1/2 tsp Ginger, crushed
1/2 tsp Green chillies, crushed
2 tbsp Kokum water
1/2 cup Malvani ground masala paste
2 tsp Malvani Masala dry powder
2 tbsp Oil
0 Salt to taste
4-5 piece Triphad spice
1/4 tsp Turmeric powder
0 Water as needed
Heat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies. Sauté until the raw flavour are gone. Reduce the flame and add Malvani masala powder, turmeric, Malvani masala paste and 4-5 pieces of triphad spice and mix. Add little water, salt to taste to the spices and mix. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break. Sprinkle some coriander leaves and switch off the flame.

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