Sanjeev Kapoor

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Bombilache Humman  Recipe

Bombay duck cooked in a spicy coconut masala

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings :

Bombilache Humman

Main Ingredients

Bombay duck (bombil), Tamarind




Main Course_Seafood

Level Of Cooking



  • Bombay duck (bombil) 1 inch pieces
    8 medium
  • Tamarind
    1 lemon size ball
  • Black peppercorns
  • Turmeric powder
  • 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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