Bombilache Humman Recipe - Bombay duck cooked in a spicy coconut masala

This is an exclusive website recipe.

Main Ingredients : Bombay duck (bombil), Tamarind

Cuisine : Maharashtrian

Course : Main Course_Seafood

Bombilache Humman

Bombilache Humman Recipe - How to make Bombilache Humman


Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Medium


  • Bombay duck (bombil) 1 inch pieces8 medium

  • Tamarind 1 lemon size ball

  • Black peppercorns 7-8

  • Turmeric powder 1/2

  • Salt to taste

  • Lemon juice 1 tablespoon

  • Ginger paste 1 tablespoon

  • Garlic paste 1 tablespoon

  • Green chilli paste 2 teaspoons

  • Onions chopped 2 medium

  • Coconut scraped 1/2 cup

  • Oil 4 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Clean, wash and cut Bombay duck into one and a half inch sized pieces. Soak tamarind in a little warm water for the pulp.

Step 2

Lightly roast black peppercorns. Apply turmeric powder, salt, lemon juice, ginger paste, garlic paste, green chilli paste to the fish pieces.

Step 3

Keep it aside for fifteen to twenty minutes to marinate well. Grind onion, coconut, roasted peppercorns and tamarind with a little water to a fine paste.

Step 4

Heat oil in a vessel, add the ground paste, sauté on low heat till it starts giving flavour.

Step 5

Add one cup of water and let the gravy cook for ten to fifteen minutes or till it becomes thick.

Step 6

Add marinated Bombay duck pieces and simmer it for four to five minutes. Check the seasoning.

Step 7

Serve hot garnished with coriander leaves.

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