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

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay duck (bombil) ( बॉम्बे डक (बॉम्बिल) ) , Tamarind ( इमली )

Cuisine : Maharashtrian

Course : Main Course_Seafood

Bombilache Humman

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Bombilache Humman checkout Bombay Duck Curry . You can also find more Main Course_Seafood recipes like Prawns with Chilli Garlic Basil, Prawn in Coconut Shell, Roasted Garlic Prawns, Garlic Prawns. Or try out these recipes from Maharashtrian Cuisine like Gajar Puri, Crackling Spinach, Soorna Koot, Kokani Rava Kajuri.

Bombilache Humman Recipe Card

Bombilache Humman
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve :

Level Of Cooking : Medium

Ingredients for Bombilache Humman

  • Bombay duck (bombil) 1 inch pieces 8 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

Method

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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