2 onions minced
10 Bombay duck trimmed, cleaned and cut into 3 inch lengths.
2 fresh tomatoes
4 cloves of garlic cut into lengths
3 cloves 9f garlic cut into slices
2 potatoes cut into chips
3 Fresh chillies slit
2 tsp chilli powder
1 tsp turmeric
2 tsp kashmiri chilli powder
Quarter cup of oil
2 tsp salt
Naga, scotch bonnet or hot pepper of choice but optional
Clean the bombay duck and cut into 2 inch lengths. To clean visit How To Clean Bombay Duck
Take a non stick pan and add oil and sliced garlic, let this sizzle for a few minutes.
Add the onions salt and slit fresh chillies or hot peppers.
Gently cook this on medium heat untill the onions have softened and gently coloured.
Next add the tomatoes and salt again cook this covered until the oil is starting to separate. You should get a little colour in your onions.
Add a quarter cup of water to further soften the onions.
Again wait till it evaporates and you have just oil separating.
Next add spices, cook for a good minute stirring constantly.
Then add your potatoes.
Stir well and cook for a couple of minutes to coat with oil.
Now add the bombay duck, garlic chunks, mix well and cook covered for about 4 minutes stirring often.
Add a cup of water, stir and cover.
Cook on med/low until the potatoes are cooked, the bombay duck has become softer but both holding shape. Stir gently occaisionally.
When the oil surfaces and you have a thick sauce, then the dish is cooked.
The only way to serve it is with hot steaming rice!
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