Bombay Duck Kofta: A Flavorful East Indian Fish Fry
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About Bombay Duck Kofta: A Flavorful East Indian Fish Fry
Dive into the exotic flavors of Bombay Duck Kofta, a tantalizing East Indian fish fry that's anything but ordinary. Don't let the name fool you—it's all fish, and utterly delicious! This recipe transforms delicate Bombay Duck into savory koftas, simmered in a rich, fragrant gravy. Imagine tender fish morsels bursting with flavor in every bite.Follow our easy step-by-step guide and discover the secrets to creating this authentic dish, a true culinary adventure you won't soon forget.
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Ingredients
For the Bombay Duck Kofta
- 500 gm Bombay Duck loitta
- 2 Onion chopped
- 2 Chili chopped, green
- 2 tbsp Coriander chopped
- 1 tsp Turmeric Powder
- 1 tsp Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 2 tbsp Gram Flour besan
- 1 tbsp Rice Flour
- ½ tsp Lemon Juice
- Salt to taste
For the Gravy
- Oil as required
- 2 Bay Leaf
- 1 tbsp Onion Paste
- 1 tsp Ginger-Garlic Paste
- 1 tbsp Tomato Paste
- 1 tsp Garam Masala
Instructions
- Clean and wash the Bombay Duck thoroughly. Steam the fish until cooked through.
- Once the fish is cool enough to handle, carefully remove the main soft bone.
- In a mixing bowl, combine the flaked Bombay Duck, chopped onions, green chilies, cilantro, turmeric powder, chili powder, coriander powder, cumin powder, gram flour, rice flour, lemon juice, and salt.
- Mix all the ingredients well to form a cohesive mixture. Shape the mixture into small, round koftas.
- Heat oil in a pan over medium heat. Gently fry the koftas until golden brown and cooked through. This will enhance their flavor and texture. Set the fried koftas aside.
- In the same pan, heat a little more oil. Add the bay leaves, onion paste, and ginger-garlic paste. Sauté for a few minutes until fragrant.
- Add the tomato paste, garam masala, chili powder, and salt. Cook until the oil starts to separate from the masala, indicating the spices are cooked through.
- Sprinkle a little water into the pan and continue to cook the gravy until it reaches your desired consistency.
- Place the fried koftas on a serving plate. Pour the prepared gravy over the koftas. Allow the koftas to sit in the gravy for a few minutes to absorb the flavors.
- Garnish with fresh cilantro leaves and serve hot. Enjoy your delicious Bombay Duck Kofta!
Recipe Notes
Expert Tips
- For a richer flavor, marinate the duck overnight in a mixture of yogurt, spices, and ginger-garlic paste.
- Adjust the amount of chili powder to control the spiciness of the dish according to your preference.
- To ensure the duck is cooked through, use a meat thermometer to check the internal temperature reaches 165°F (74°C).
Storage Instructions
- Store leftover duck curry in an airtight container in the refrigerator for up to 3 days.
- Reheat thoroughly before serving, either on the stovetop or in the microwave.
Also See
Recipe Video
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Recipe Nutrition
Calories: 1137kcalCarbohydrates: 25gProtein: 33gFat: 100gSaturated Fat: 33gPolyunsaturated Fat: 13gMonounsaturated Fat: 47gCholesterol: 190mgSodium: 401mgPotassium: 925mgFiber: 6gSugar: 8gVitamin A: 998IUVitamin C: 24mgCalcium: 84mgIron: 8mg
Geeta Biswas
Articles: 919
3 Comments
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Such a tasty dish! Thanks for the recipe.
This is so inspiring! Can’t wait to cook it.
This is amazing! Excited to make it.