Spicy Bombay Duck Curry

A fiery coastal curry built around bombil, the soft-fleshed lizardfish that Mumbaikars call Bombay duck. The fish is marinated in turmeric and chili, fried until crisp-edged, then simmered in a tart, coconut-laced tomato gravy spiked with Kashmiri chili and aromatic garam masala. It's messy, aromatic, and best mopped up with rice or roti.

Ingredients

  • 1½ lb Bombay duck (bombil/lizardfish), cleaned, heads removed, cut into 3-inch pieces
  • 1 tsp Ground turmeric
  • 1 tsp Kashmiri chili powder
  • 1 tsp Salt
  • 6 tbsp Vegetable oil
  • 1 large Onion, finely chopped
  • 1 inch piece Ginger, grated
  • 6 cloves Garlic, minced
  • 3 Green chilies, slit lengthwise
  • 3 medium Tomatoes, finely chopped
  • 2 tsp Kashmiri chili powder
  • 1 tsp Ground coriander
  • ½ tsp Ground cumin
  • 1 tsp Garam masala
  • ¾ cup Coconut milk
  • 1 tbsp Tamarind paste
  • ½ cup Water
  • ¼ cup Fresh cilantro, chopped

Instructions

  1. In a medium bowl, toss 1½ lb Bombay duck pieces with 1 tsp ground turmeric, 1 tsp Kashmiri chili powder, and ½ tsp salt. Rub the spices into the fish until evenly coated. Set aside for 10 minutes.
  2. Heat 4 tbsp vegetable oil in a large heavy-bottomed skillet over medium-high heat until shimmering, about 2 minutes.
  3. Working in batches to avoid crowding, fry the marinated Bombay duck pieces until golden and crisp at the edges, about 3 minutes per side. Transfer to a plate lined with paper towels. Set aside.
  4. In the same skillet, reduce heat to medium and add 2 tbsp vegetable oil. Once hot, add 1 large onion, finely chopped and cook, stirring occasionally, until deeply golden and softened, about 10 minutes.
  5. While the onions cook, grate 1 inch piece ginger and mince 6 cloves garlic.
  6. Add the grated ginger and minced garlic to the onions along with 3 slit green chilies. Stir for 1 minute until fragrant.
  7. Stir in 3 medium tomatoes, finely chopped and cook, mashing occasionally with the back of a spoon, until the tomatoes have broken down and oil begins to separate at the edges, about 8 minutes.
  8. Add 2 tsp Kashmiri chili powder, 1 tsp ground coriander, ½ tsp ground cumin, 1 tsp garam masala, and ½ tsp salt. Stir for 1 minute to bloom the spices.
  9. Pour in ¾ cup coconut milk, 1 tbsp tamarind paste, and ½ cup water. Stir well and bring to a gentle simmer.
  10. Gently nestle the fried Bombay duck pieces into the gravy. Simmer uncovered for 8 minutes, spooning sauce over the fish occasionally, until the gravy has thickened slightly and the fish is heated through.
  11. While the curry simmers, chop ¼ cup fresh cilantro.
  12. Remove from heat, scatter chopped cilantro over the top, and serve hot with steamed rice or roti.