Home Recipes Articles Contact Us

Bombay Duck Kofta

4.50 from 2 votes

Bombay duck is basically a fish not a duck. There are several controversies behind this name. Before independence in India a train named Bombay daak used to carry these fishes.
Robert Clive was in his journey to conquer the Bengal named these fishes Bombay duck. In Mumbai people love them because of fleshy and soft, quite similar to the flesh of duck.
Finally the fish got the name as a "Bombay duck" The origin of the name is still not cleared. In Bengal it is known as loitta maach (fish). It is loaded with lots of health benefits.
Prep Time 15 minutes
Cook Time 20 minutes
Recipe CategoryNon-Vegetarian
Served AsDinner, Lunch
Recipe Taste Savoury
Servings 2


  • 500 gm duck Bombay duck (loitta)
  • 2 onion chopped
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 2 tbsp chickpeas flour
  • 1 tbsp rice flour
  • 2 green chilies chopped
  • 2 spring coriander leaves spring coriander leaves
  • ½ tsp lemon juice
  • 2 bay leaves
  • 1 tbsp onion paste
  • 1 tbsp tomato paste
  • 1 tsp ginger garlic paste
  • Oil as required
  • Salt to taste


  • Clean and wash the fish then steam.
    Bombay Duck Kofta
  • After steaming remove the main soft bone. Then mix with other ingredients.
    Bombay Duck Kofta
  • Take a mixing bowl add flesh of fish, chopped onion, chilli powder, coriander powder, cumin powder, chickpeas flour, rice flour, salt, chopped chillies and coriander leaves.
    Bombay Duck Kofta - Plattershare - Recipes, food stories and food lovers
  • Now mix all ingredients and give kofta shape. In other side heat oil in a pan. Then fry the kofta balls. Then keep aside.
    Bombay Duck Kofta
  • Now make the gravy masala. Heat oil in a pan add bay leaves, onion paste, ginger garlic paste, tomato paste, garam masala, chili powder and salt.
    Bombay Duck Kofta - Plattershare - Recipes, food stories and food lovers
  • Stir the masala until release the pan. Then sprinkle little water and cook.
  • Now keep the kofta in a serving plate then pour gravy. Wait for five minutes to absorb the gravy. Garnish with coriander leaves and ready to serve.
    Bombay Duck Kofta
  • Those who never been with this fish they will love the recipe.


Please appreciate the author by voting!

4.50 from 2 votes

Recipe Nutrition

Calories: 1137 kcal | Carbohydrates: 25 g | Protein: 33 g | Fat: 100 g | Saturated Fat: 33 g | Polyunsaturated Fat: 13 g | Monounsaturated Fat: 47 g | Cholesterol: 190 mg | Sodium: 401 mg | Potassium: 925 mg | Fiber: 6 g | Sugar: 8 g | Vitamin A: 998 IU | Vitamin C: 24 mg | Calcium: 84 mg | Iron: 8 mg

Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

Leave a Reply