How to make Bombay Duck Curry -

Bombay duck, a speciality of Mumbai, is a watery fish that is delicately tasty.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay duck (bombil) (बॉम्बे डक (बॉम्बिल)), Scraped coconut (कसा हुआ नारियल)

Cuisine : Maharashtrian

Course : Main Course Seafood

Bombay Duck Curry

Bombay Duck Curry 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 : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bombay Duck Curry Recipe

  • Bombay duck (bombil) cleaned and cut into 3 inch pieces 4 medium

  • Scraped coconut ½ cup

  • Fresh coriander roughly chopped, ½ cup

  • Green chillies broken 2

  • Lemon sized tamarind ball

  • Red chilli powder 2 teaspoons

  • Turmeric powder ½ teaspoon

  • Salt to taste

  • Oil 1 tablespoon

  • Garlic cloves 8-10


Step 1

Soak tamarind in hot water for 5-10 minutes.

Step 2

Grind coconut, green chillies, half the garlic and coriander to a fine paste.

Step 3

Take Bombay duck in a bowl. Add tamarind paste, ground masala, red chilli powder, turmeric powder, mix well and keep aside to marinate for 10 -1 5 minutes.

Step 4

Heat two tablespoon oil in a nonstick pan. Crush and add remaining garlic cloves and sauté.

Step 5

Add marinated fish and sauté on high heat for two to three minutes.

Step 6

Add two to three cups of water and bring to a boil.

Step 7

Simmer for five to six minutes or till the fish is cooked,

Step 8

Garnish with coriander and serve hot.

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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.