How to make Bombil Hirwa Masala -

Bombay ducks cooked in a green gravy - a Maharashtrian delicacy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay Duck, Fresh Coriander leaves (ताज़ा हरा धनिया)

Cuisine : Maharashtrian

Course : Main Course Seafood

For more recipes related to Bombil Hirwa Masala checkout Bombay Duck Curry, Green Masala Bombil Fry - SK Khazana. You can also find more Main Course Seafood recipes like Bangda Amshe Tikshe Shellfish Peri Peri Sea Salt Grilled Fish Kadi Patta Fish Curry

Bombil Hirwa Masala

Bombil Hirwa Masala Recipe Card


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. 

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bombil Hirwa Masala Recipe

  • Bombay Duck 8

  • Fresh Coriander leaves to taste

  • Lemon juice 1 tablespoon

  • Kokum petals 5-6

  • Oil 4 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Onions chopped 2 medium

  • Garam masala powder 1/2 teaspoon

  • Ginger 1 inch piece

  • Garlic 4-5 cloves

  • Fresh coriander leaves chopped 3 tablespoons

  • Fresh mint leaves chopped 1 1/2 tablespoons

  • Green chillies 6

  • Coconut scraped 1/2 cup + 2 tablespoons


Step 1

Cut head and tail part of bombil, slit them lengthwise and wash thoroughly. Apply salt and lemon juice and keep aside. Soak kokum in half a cup of warm water. Extract pulp and keep aside.

Step 2

Grind ginger, garlic, coriander leaves, mint leaves, green chillies and half cup of scraped coconut to a fine paste with a little water. Heat oil in a pan, add cumin seeds. When they change colour, add chopped onions and sauté till soft and translucent. Add ground paste and cook on low heat for three to four minutes. Add one cup of water and bring to a boil.

Step 3

Add kokum pulp, mix well and let the gravy simmer for two to three minutes. Add bombil pieces in the simmering gravy. Add salt. Simmer for three to four minutes to let bombil cook. Add garam masala powder and mix well. Serve hot garnished with the remaining scraped coconut.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.