Bombil Hirwa Masala

Ingredients list for Bombil Hirwa Masala

• 8 Bombay Duck
• to taste Fresh Coriander leaves
• 1 tablespoon Lemon juice
• 5-6 Kokum petals
• 4 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 2 medium Onions chopped
• 1/2 teaspoon Garam masala powder
• 1 inch piece Ginger
• 4-5 cloves Garlic
• 3 tablespoons Fresh coriander leaves chopped
• 1 1/2 tablespoons Fresh mint leaves chopped
• 6 Green chillies
• 1/2 cup + 2 tablespoons Coconut scraped

Method

1. Cut head and tail part of bombil, slit them lengthwise and wash thoroughly. Apply salt and lemon juice and keep aside. Soak kokum in half a cup of warm water. Extract pulp and keep aside.
2. Grind ginger, garlic, coriander leaves, mint leaves, green chillies and half cup of scraped coconut to a fine paste with a little water. Heat oil in a pan, add cumin seeds. When they change colour, add chopped onions and sauté till soft and translucent. Add ground paste and cook on low heat for three to four minutes. Add one cup of water and bring to a boil.
3. Add kokum pulp, mix well and let the gravy simmer for two to three minutes. Add bombil pieces in the simmering gravy. Add salt. Simmer for three to four minutes to let bombil cook. Add garam masala powder and mix well. Serve hot garnished with the remaining scraped coconut.

Nutrition Info