Bombay Duck Curry / Bombil fish curry
Bombay duck curry / Bombil fish curry / Bombil fish
Direction & editting : Nandkishore T Kurne
Sukha Bombil ki sabji / Dried Bombay Duck Masala / सुखा बॉम्बिल सब्जी
Sukha Bombil ki sabji / Dried Bombay Duck Masala / सुखा बॉम्बिल सब्जी
Ingredients:
9 to 10 Dry Bombay Duck ( Sukha Bombil)
1 Tsp Red Chilli Powder
½ Tsp Turmeric Powder
½ Tsp Jeera Coriender Powder
1 Tsp Kanda Lasun Masala Powder
Salt to Taste
1 ½ Big Onion
1 Green Chilly
1 inch Ginger Grated
9 to 10 Garlic finely Crushed
Corriander One Small Bowl.
3 to 4 Dry Kokum
3 Tbs Oil
Method:
Put Oil in Pan until Hot. Add Chopped Onion till Golden brown.
Add Green Chilly, Ginger, & Finely Crushed Garlic and sauté.
Add chilli powder , Turmeric, Jeera Corriander Powder, kanda Lasun masala & Salt to taste and mix well.
Add Sukha Bombil or Dry Bombay Duck nicely Washed & cut as per your likes and fry little in the masala.
Add Kokum and mix a little then
Add 1 ½ Glass of water. Mix well .
Close the lid and let it cook and let the water reduce.
Open the lid after some times and see if Dry Bombil is cooked well
Add Corriander and stir a little and let it cook for few more minutes.
Our Goan Hot & Spicy Sukha Bombil ki sabji, Dried Bombay Duck Masala is ready to serve.
Serve hot in a bowl and have it with bhakri or rice.
Enjoy our Goan Cuisine.
Chef Ajit Bhobe
Mandeli Bombil Mix Curry l Bombay Duck Curry
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Mandeli Bombil Mix Curry l Bombay Duck
Dry Fish Curry - Dry Fish Gravy - Dry Fish Recipe - Food Wall(2019)
How To Prepare Dry Fish Gravy? In This Video We Describe The Process in step wise. Watch it till end.
Dry Fish Curry - Dry Fish Gravy - Dry Fish Recipe
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Bombay Duck Fry In Green Masala (क्या आपने हरे मसाले की बोंबिल फ्राय खाई है Must try????very tasty)
Bombay Duck fry in Green Masala (क्या आपने हरे मसाले की बोंबिल फ्राय खाई है Must try????very tasty)
Hello Friends,
Aaj mai aap log k sath fish fry ki recipe share kar rhi hun,ham banayenge bombil fish fry ya jise aap Bombay duck bhi kahte hai,is fish fry ki recipe Maine pahle bhi share ki hai but usme Maine red masala use kiya hai, is recipe me ham green masala use karenge aur yakin maniye bahot hi tasty fish fry bani thi green masale me ,To aap bhi jarur bna kar dekhiye aur apne views mere sath comment box me jarur share karen.
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Duck Fish - 1
This kind of fish only found in China. Its mouth looked like a duck so most people called it Duck Fish.
Loita machher bora| Bombil/ Bombay Duck Fry
Bombil or Bombay Duck fry which is also known as Loita maach in bengali is one of the yummiest fishes you know how it cook it well. And this recipe is super easy and is quite the desi version of crunchy Beer battered fish.
This fish is really soft and you wont even feel the bones.
Hot Lava Fish Fry!! Insane Indian Street Food in Kerala | Kozhikode, India!
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Kozhikode (also known as Calicut), Kerala, India - Another amazing in Kerala, India, known for their food, is Kozhikode. I was excited to explore the South Indian food, and to eat as much as possible. Turned into an outstanding day of eating, the highlight being the extreme lava fish fry. #IndianFood #Kozhihode #Calicut #streetfood
Amma Hotel - If there was one single restaurant you could choose to eat at in Kozhikode, it would be Amma Hotel for their unbelievable fish fry. We arrived at the peak of lunch when things were busy and they were frying huge batches of fish. The fish is smothered in a masala paste of spices, ginger, and garlic, then fried in huge amounts of coconut oil and curry leaves until it’s juicy and oily and filled with a ridiculous amount of flavor. They had both king fish and pomfret, both of which were delicious. When you sit down to eat, you’re served an entire South Indian meal on a banana leaf of rice and curry and your choice of fish. One of the best meals I ate in Kerala. Total price for 6 people - 1,500 INR ($21.01)
Zain’s Hotel - Kozhikode is known for their afternoon tea and snacks, and so we stopped by Zain’s Hotel for some snacks in the afternoon and a tea.
Soy Protein - When it comes to vegetarian Indian street food, this is about as tasty as they come. The soy protein chunks were filled with spices and curry leaves, and almost tasted like meat. It was insanely delicious. 50 INR ($0.70) - Price per bag
Fruit snacks - Finally we headed to the Calicut beach for some street food snacks - during the night it turns into a slight festival of street food and people hanging out. The environment is fantastic. We had fruit and chutney standing around. 5 INR ($0.7) - Price per piece
Shave Ice - But the best Indian street food of the night was the shave ice, filled with pickled beats and cucumbers, and especially a scoop of spicy chilies. 20 INR ($0.28) - Price per cup
Fried snacks - Finally to end this Indian street food tour of Kozhikode (Calicut), we had some classic Kerala fried street food snacks. 200 INR ($2.80) - Price for everything
Another incredible day of food in Kerala, with the most amazing fish fry I’ve ever had!
Watch the entire Kerala, India food video series here:
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Eating SNAIL CURRY, DUCK CURRY & KANGSOI with Dried Fish in Manipur I Grilled Chicken wth Chang Beer
In this penultimate episode of our Manipur food series, we went on a brief non veg street food tour across the locality of Khagenpalli in Imphal which was then followed by the making and tasting of two classic Meitei recipes - Tharoi Thongba (snail curry) and kangsoi presented to us by our charming and knowledgeable host cum friend Ammo from Living Manipur.
Khagenpalli had evolved into a food hub dotted with numerous take away shops both big and small selling a variety of non veg dishes.
The lively atmosphere and array of options caters to the locals craving for spicy and zesty stuff. Here we tried a delicious duck curry at Tutu Food Corner and a brilliant grilled chicken at Q Point.
Our eating spree continued with the two traditional Meitei recipes that Ammo presented us at his home. The star of the show was the Tharoi Thongba, a sumptuous snail curry that tantalized our taste buds with its unique flavors. This dish, expertly prepared by Ammo showcased the depth of Manipuri culinary heritage. The key elements of the dish were ngari (fermented fish), yongchak (tree beans), potatoes, loklei, dried red chillies, small dried fish, chives and winged prickly ash leaves (mukthrubi). We had a hard time eating the snail but Ammo came for the rescue by breaking it and taking the meat out. He effortlessly sucked it out of the shell.
Next came a classic Meitei delight known as Kangsoi. This no oil veg dish introduced us to the simple and dominant flavors of Manipuri cuisine that had a lasting impression on our palates.
Throughout this episode, Ammo amicably guided us through the culinary treasures of Manipur.
**Despite the ongoing ethnic conflict in Manipur, we made a conscious yet hard decision to proceed with our food video series from the state which was filmed between 30th Jan and 3rd feb 2023.
Our intention was to showcase the incredible warmth, love, kindness, camaraderie and enthusiasm we encountered during this immersive visit.
It's essential to acknowledge the complexities the state is going through, but we firmly believe in highlighting the genuine goodness of the people whom we met during this wonderful journey.
Throughout the five-day tour, we encountered a heartwarming display of hospitality, generosity and harmony. We want to reassure that our approach remains sensitive and respectful towards the ordeal being faced by the people of Manipur.**
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Design and filmed by Rahul Singh
Text by Swetaleena Nayak
1.5 Kg Fish Tail Fry in Ludhiana
We invite you to eat roasted dog meat and drink beer
Indian Food in Fiji!! Unseen INDIAN FIJIAN FOOD in the Pacific Islands! ????????
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SUVA, FIJI - Today we’re learning about Indians in Fiji, many of whom have been here for generations. Most arrived as indentured servants working on sugar plantations, but they brought with them their culture, customs and of course their food. Today we’re going on an Indian Fijian food tour - we’ll see how it’s similar to Indian food in Indian, and yet has its own distinct taste to Fiji!
A huge thank you to my friend Andhy Blake, he’s a TV host and Fijian producer who loves to eat and who arranged our entire trip to Fiji. Check him out
1. Zamzam Restaurant, Suva, Fiji (
To begin this Indian food tour in Fiji we’re starting at one of the most popular restaurants in Suva, Zamzam. They serve over 40 different dishes a day, with a mix of Indian Fijian, even Chinese, and halal dishes. The food is outstanding and their rotis are insanely soft. Eating at Zamzam is a must when you’re in Suva, and will satisfy all of your curry needs.
2. Babasiga Halal Bites, Nausori, Fiji
We’re continuing this tour in Nausori, where Andhy is from and to Babasiga Halal Bites, that’s legendary across Fiji for their lamb bone curry. It’s famous for a reason, it’s so tasty with just the right amount of masala.
3. Home Cooked duck masala
To finish off this Indian Fijian food tour we headed over to a friend of Andhy whose mother makes the greatest duck masala is all of Fiji! She used 2 fresh ducks, washed in turmeric, and stewed in no less than three of her own hand roasted masalas. The result was truly magical.
It was another delicious day in Fiji, learning a lot about the history of Indians and their amazing food in Fiji.
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Sukha bangda Dry Mackerel Goan Fish Curry Recipe/सुक्या बांगड्याचे हुमन /ग्रेवी
Its a dry Mackerel Goan Recipe also called as Sukha Bangda Recipe or सुक्या बांगड्याचे हुमन /ग्रेवी
Very Simple and easy to make whenever we are in a hurry and on a rainy day you can have this delicious tasty recipe with Hot Rice.
Famous ASSAMESE FOOD at Roadside Dhaba - Duck & Pork Fry, Chicken Curry | Sivasagar, Assam, India
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Between 2018 and 2019, I’ve spent a total of eight incredible weeks exploring the country of India. It’s a land that is rich in history, culture, languages, and a seemingly endless variety of cuisines. Those are the things that make me return to India again and again. There are always new things to see, learn, and experience, and I’m so glad I get to share them with you. Let’s dive back into my time in northeast India in March of 2019!
After spending a remarkable day exploring the historical capital of the Ahom Kingdom, Sivasagar, I headed back to Jorhat with my friend Afzal. But before we arrived at our final destination, we had to grab some dinner, so we stopped by Dhaba Nilkantha to eat some fantastic Assamese food! This dhaba is famous for its duck, so I couldn’t wait to try it!
A dhaba is a roadside restaurant along a highway that caters mostly to truck drivers. There, you can usually find a mix of different types of Indian food from all over the country. This dhaba is located about midway between Jorhat and Sivasagar.
First, we needed to wash our hands. Always keep your hands clean when you’re in India, especially when you know you’ll be eating with your hands. We were taken to a private dining room and started with some beers.
The restaurant is made up of a big dining hall and private rooms for eight people. It was pretty cool!
The beer we had was a pretty strong Danish beer. They were 650 mL, so almost two pints. They’re huge! Then, after a toast, it was time to eat!
We started with pork fry, which is similar to pork rinds or chicharron, which came with onion and chilies. It was crunchy, tender, fatty, and juicy. The chili was super spicy, just the way I like them! I loved it!
Next was the Upper Assamese Thali, which contained eggplant, potatoes, green beans, rice, two dals, salad, potatoes with nuts, lemons, duck fry, chicken curry, and a mix of nuts.
The nuts were really hot and nutty! Then I went with the eggplant, which was phenomenal. I love eggplant! Then I tried the duck fry, which came in a nice, dark, blackish-brown gravy. It was bony, so I had to be careful. I had to eat around them, but it was very tasty.
I could tell it was organic because, while there wasn’t much meat on the bones, it was super buttery and delicious. Even better, there was only one bone in each piece of duck, so it made it easier to eat! It had a texture and flavor that reminded me of liver.
Then I dug into the tiny potatoes, which are unique to Assam. I hadn’t had them anywhere in India. Next was the orange dal with rice, which I ate with my hands. It was really tasty and a little sweet. Then I tried the potatoes with nuts with the rice, followed by an herb chutney with bamboo shoots that was incredibly spicy!
I love the food in India. It is so diverse. The foods I tried in the northeast were completely different from the fare in other parts of India. It’s one of my favorite things about the country! There’s always something new to try.
Next were the green beans, followed by the chicken curry, which had a rich, brown color. I broke it and got rid of the bones and dug in. It was incredible! The curry was light on spice but full of flavor. Then I went with the yellow dal, which I mixed with the rice. I liked this dal better! I was super light and soupy!
The great thing about the rice is that it’s local. Even though I’d eaten way too much, I couldn’t help but go back in for more duck curry. Another thing to remember: It’s OK to lick your fingers in India. While other cultures may frown upon it, it’s perfectly fine here!
What a fantastic feast! I definitely overate, but I still had room to wash it down with some beer! Our total came to 1,350 rupees, or roughly $20 U.S. Then it was time to hit the road and continue our journey back to Jorhat!
I hope you enjoyed coming along for my Assamese dhaba feast! If you did, please give it a thumbs up, leave me a comment, and subscribe to my channel so you don’t miss any of my upcoming travel/food content!
#Assam #India #IndianStreetFood #IndianFood #DavidGoesBackToIndia #Davidsbeenhere
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Famous ASSAMESE FOOD at Roadside Dhaba - Duck & Pork Fry, Chicken Curry | Sivasagar, Assam, India
Bombil ka Bharta ll Dry Fish Bharta ll Sid's Food Diary
Bombil ka Bharta / Dry Bombil Fish Bharta, A Delicious Bengali Food. It's very easy to prepare. I hope You'll like it. So, What are You waiting for? Let's Make Something Delicious.
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Home cooked duck | Bengali duck recipe | Delicious duck curry recipe
Bengali's love their food. Today I am sharing with you an easy recipe for preparing delicious duck curry at home. I have taken special care that I am not going to use any masala which is not easily available in an Indian household.
Further, this is how we purchased the duck from Sikandarpur market, Gurgaon.
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Traditional Dry Fish Curry | ఆంధ్ర ఎండు చేప కూర | Ammamma Tatayya Recipe
Traditional Dry Fish Curry | ఆంధ్ర ఎండు చేప కూర | Ammamma Tatayya
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Ingredients :
Ingredients used in Dry Fish and Brinjal Curry
• Dry fish - 2 numbers.
• Oil - 2 tablespoons.
• Onion (chopped) - 2 numbers.
• Salt - to taste.
• Green chillies - 2 numbers.
• Ginger garlic paste - 1/2 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Tomato (chopped) - 1 cup.
• Red chilly powder - 1/2 tea spoon.
• Coriander powder - 1/2 tea spoon.
• Cumin powder - 1/4 tea spoon.
• Water - 1 cup.
• Coriander leaves (chopped) - 1/2 bunch.
Method :
• Cut dry fish into lengths.
• Heat oil in a pan, add dry fish pieces and saute it for 4 minutes and
place in water to clean dust.
• Heat little more oil to same pan, add onions, salt, green chillies,
ginger garlic paste, turmeric powder and saute it.
• Add dry fish and saute it, later add tomato, red chilly powder,
coriander powder, cumin powder and saute it.
• Add water and cook it for 5-8 minutes with lid on it.lastly add
sprinkle coriander leaves.
• Now ready to serve with rice, roti and pulka.
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