Easy Homemade And Healthy Bombay Duck Fish Curry Recipe

Easy Homemade And Healthy Bombay Duck Fish Curry Recipe – It is common to catch a fresh Bombay or Bombil from the coast of Maharashtra. In Bengal, the fish is also an important annual crop. As a result, it is widely produced in Maharashtra, Konkan, and other western coastal areas in India. It is also found in some areas of Bengal. When fresh, this species of fish is cooked in a curry or fried with rava (semolina) and served as an appetizer; it’s also known as “bombil fry.” Let’s start our Easy Homemade And Healthy Bombay Duck Fish Curry Recipe journey.

Ingredients:

Bombay duck/Bombil—1/2 kg

Coconut (fresh/grated) – 1 small cup

Coriander leaves—1 big bunch

Garlic cloves—7-8 cloves

Green chilies—4-5 (as per your spicy requirements)

Tamarind—1 small pulp

Mustard seeds—1 tsp

Dry red chilies—2-3

Curry leaves—6-7

Turmeric powder—1 tbsp

Red chili powder—1 tbsp

Fish curry powder—1 tbsp (optional)

Salt—to taste

Recipe Method

• Soak the tamarind pulp in warm water for approximately half an hour. After 30 minutes, press out the pulp, remove any seeds, and go ahead to prepare the tamarind water.
• Grate some coconut and use fresh slices of coconut. Heat a small amount of oil and sauté the coconut.
• In a blender, blend the coconut, garlic cloves, green chilies, and coriander leaves until very smooth. The combination should be so smooth that you can’t feel the coarseness of the coconut.
• P.S. Curry is traditionally not seasoned with dry red chiles. But, since we use fewer green chilies to make the paste, you may skip the extra green chilies if you don’t want it to be extra spicy. Add the prepared masala paste. 
• Mix together the fish curry powder, turmeric powder, and red chili powder. Heat, stirring constantly, till oil seeps out of the paste.
• Next, combine the tamarind water with 1.5 cups of water. Pour in the salt. Cook the curry until it boils. Add the fish pieces to the boiling curry.
• Let the curry boil for five minutes. Confirm the seasoning. Turn off the heat and cover it for five minutes. Pair the bombil curry with a serving of fish fry and simple white rice.

Advantages: Is Bombay Duck Fish Healthy?

Despite its strong flavor, Bombay duck provides substantial health advantages. It is nutrient-dense and contributes to a healthy diet. Here are some reasons why you should incorporate it into your diet for weight loss.

Omega-3 Fatty Acids

It contains omega-3 fatty acids, which lessen the risk of cardiovascular disease and inflammation, promoting heart health.

Vitamin B12

This fish contains vitamin B12, which is required for DNA synthesis, neuron function, and red blood cell formation.

Minerals

It contains essential minerals like potassium, phosphorus, and selenium, which support immune system function, electrolyte balance, and bone health.

Balanced Diet

Bombay Duck is low in calories and helps people manage their weight, making it a healthy addition to a balanced diet. If you want to lose weight without exercising, you can only create a calorie deficit by limiting your intake of high-calorie meals.

Improves Brain Health

Omega-3 fatty acids included in this fish aid memory recall and cognitive function and reduce the risk of age-related cognitive decline.

Promotes Eye Health

Its high omega-3 fatty acid content promotes eye health by minimizing the risk of macular degeneration and maintaining vision. Bombay Duck’s omega-3 fatty acids and vitamin B12 can help improve the hydration, suppleness, and overall complexion of the skin.

High Protein Content

This fish is high in protein, which is necessary for muscle building, mending, and overall biological activities. Furthermore, NCBI research shows that calcium- and protein-rich ready-to-eat snacks are made with a meal concentrate produced from marine lizardfish (Harpadon Nehereus).

Safety Tips for Eating Bombay Duck Fish Curry

Prior to doing so, incorporate this fish into your diet. To ensure a safe and enjoyable dining experience, take the following procedures into consideration:

Allergies

Bombay duck contains fish proteins, which may cause allergies in some people. After eating, keep an eye out for symptoms including swelling, itching, or difficulty breathing.

Preparing Meals

When cooking Bombay Duck, expect a strong, distinct odor. With proper ventilation, the odor in the kitchen can be reduced.

Histamine Sensitivity

When Bombay duck is handled or stored poorly, histamine levels may rise, causing undesirable reactions. To avoid histamine-related issues, guarantee freshness and proper cooking.

High Purine

Bombay duck contains a moderate purine content, which may worsen symptoms in persons who have gout or high uric acid levels. To avoid contamination and foodborne illnesses, handle and cook Bombay duck with care. Thoroughly clean your hands, utensils, and surfaces.

Cooking Techniques

To guarantee that the fish is fully cooked and reduce the risk of foodborne illness, utilize thorough cooking methods such as grilling or frying.

Storage

To maintain freshness and prevent spoilage, place Bombay duck in the freezer or refrigerator as soon as possible after purchase.

Source

To ensure quality and freshness, as well as to reduce the risk of eating contaminated or damaged fish, purchase Bombay duck from reputable sources.

Conclusion

Bombay Duck Fish Curry has a particular flavor that you may enjoy without worrying about harmful consequences. Enjoy homemade Bombay duck fish curry as part of a healthy weight loss strategy, but see your doctor if you have any food restrictions or medical difficulties.

FAQ Related to Duck Fish Curry Recipe

Q: What Makes Bombay Duck Fish Well-Known?

A: This fish is well-known for its unique flavor, texture, and aroma. It is commonly eaten as a fried or dry dish and is a staple in Bangladeshi and Indian cuisine.

Q: Is it safe to consume Bombay duck fish?

A: Yes, as long as the fish is properly cleaned and prepared, it is safe to eat. It is a staple of many Indian and surrounding coastal cuisines.

Q: What gives Bombay Duck Fish their strong odor?

A: The fish’s strong odor is caused by its high histamine level. As the fish degrades, histamine levels rise, giving it a pungent odor that is frequently compared to rotten cheese or ammonia.