1 kg bombal / Bombay duck
3 tsp chili powder
1½ tsp ground coriander
1½ tsp cumin seeds
1 tsp turmeric
1½ tsp garlic paste
250 g desiccated coconut, finely ground or 50 g instant coconut powder
8 fenugreek seeds
2 stalks curry patta
100 ml oil
200 ml water
Salt to taste
Method:
* Wash and pat dry the fish. Mix together garlic,chili powder, coriander powder, turmeric, salt and freshly ground cumin seeds. Set aside.
* Heat oil, add the fenugreek seeds and curry patta and fry for a few seconds. Add the spices with some water to avoid burning the spices.
* Fry for a few minutes. Add the Bombay duck and let it come to a boil. Do not stir; shake the pan gently otherwise the fish will break.
* Add coconut mixed with warm water and again bring to a boil. Shake the pan and remove from heat.
* Serve with boiled rice and slices of lemon.
