How to make Bombilache Humman -
Bombay duck cooked in a spicy coconut masala
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Bombay Duck, Coconut Scraped
Cuisine : Maharashtrian
Course : Main Course Seafood
For more recipes related to Bombilache Humman checkout Bombay Duck Curry, Green Masala Bombil Fry - SK Khazana. You can also find more Main Course Seafood recipes like Prawn Balchao Seafood Pad Thai Lal Mirch Ki Machchi Bombilache Humman
Bombilache Humman 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 : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bombilache Humman Recipe
Bombay Duck 1 inch pieces 8 medium
Coconut Scraped 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.
Nutrition Info
Calories : 1400 Kcal
Carbohydrates : 46.6 gm
Protein : 86.8 gm
Fat : 96.1 gm
Other : 0
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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 www.sanjeevkapoor.com 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.
