By Ujjainee Roy
April 24, 2024
If you're looking for protein-rich fish recipes for the summer, don't miss out on the delicious Bombay duck! Try stir-frying or stewing this amazing delicacy. This Bengali-style dish is a delicious kind of fish scramble which is well-seasoned and cooked to perfection. Let's look at the recipe.
– 4-6 Bombay Duck – 3-4 eggs – 1 onion, finely chopped – 2-3 green chilies – 2-3 cloves of garlic, minced – 1/2 inch piece of ginger, – 1 tomato, finely chopped – 1/2 teaspoon turmeric – Salt to taste – Fresh coriander leaves for garnish – Mustard oil or any cooking oil for frying
Wash the Bombay Ducks thoroughly under cold water. Remove the head, tail, fins, and innards. Slice them into small pieces. In a bowl, mix the Bombay Duck pieces with a pinch of turmeric powder and a little salt. Let it sit for about 10-15 minutes.
Heat oil in a frying pan or kadhai over medium heat. Once the oil is hot, add the marinated Bombay Duck pieces and fry until they turn golden brown and crispy. Remove them from the oil and drain on paper towels to remove excess oil. Set aside.
In the same pan, add a little more oil if needed. Add the chopped onions and sauté until they turn translucent. Add the minced garlic and ginger to the pan and sauté until the raw smell disappears.
Add the chopped green chilies and tomatoes to the pan. Cook until the tomatoes soften and the mixture becomes pulpy. Crack the eggs directly into the pan and scramble them with the onion-tomato mixture.
Add the fried Bombay Duck pieces to the pan. Mix everything well. Sprinkle turmeric powder and salt to taste. Stir to combine and cook for a few more minutes until the eggs are fully cooked and the flavours have melded together. Serve hot,