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    You are in: Home / Recipes / Bombay Duck Curry Recipe
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    Bombay Duck Curry

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    15 mins

    10 mins

    Chef Mahua's Note:

    This is a simple recipe which I learnt from Dad. Bombay Duck is a delicate fish which is popularly deep fried. This recipe is a Bengali version of the Bombay Duck curry, lightly spiced and easy to cook. Tastes great with piping hot rice.

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    Units: US | Metric


    1. 1
      Wash, pat dry and apply salt (1 tsp) and turmeric (1 tsp) to the fish pieces and keep aside for 15 minutes.
    2. 2
      Meanwhile, heat mustard oil in a flat non-stick girdle or deep pan. When smoking, add dried red chillies, whole spices, cumin seeds. Let splutter. Add sliced onion. Cook for 2 minutes Add ginger-garlic- green chilly paste/ mix. Fry well for 2 minutes in high flame. Add the spice powders and 4 tbspn of water to cook the spices.
    3. 3
      Move the spice mix to the side of the pan. Add the fish pieces to the same pan, side by side. Reduce flame to medium, and allow the fish to cook in its juices for 5 minutes.
    4. 4
      With a spoon, spread the cooked spice mix over the fish, add a cup of water. Let the fish cook in the gravy for 5 minutes Since this fish is delicate, take care not to stir too much so that the pieces remain intact.
    5. 5
      You may add 1 tsp of lemon juice (optional).
    6. 6
      Garnish with chopped coriander leaves.
    7. 7
      Remove from flame. Serve hot.
    8. 8
      Tastes best with rice.

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    Nutritional Facts for Bombay Duck Curry

    Serving Size: 1 (83 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 148.8
    Calories from Fat 97
    Total Fat 10.8 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 7.9 mg
    Total Carbohydrate 12.7 g
    Dietary Fiber 1.7 g
    Sugars 4.8 g
    Protein 2.0 g

    The following items or measurements are not included:

    Bombay duck


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