Name: Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) recipe by Tathagata Deb at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6
Ingredients: Bombay Duck Fish 1kg; Potato 300 gm; Brinjal/Eggplant 200 gm; Chopped onions 3 big ones; Chopped tomatoes 100 gm; Garlic paste 2 tablespoons; Green chili paste 1 tablespoon; Green chili (whole) 5-6; Turmeric powder 2 tablespoons; Red chili powder 1+1/2 tablespoons; Mustard oil; Salt; Chopped coriander leaves

Ingredients Serving: 6

Bombay Duck Fish 1kg
Potato 300 gm
Brinjal/Eggplant 200 gm
Chopped onions 3 big ones
Chopped tomatoes 100 gm
Garlic paste 2 tablespoons
Green chili paste 1 tablespoon
Green chili (whole) 5-6
Turmeric powder 2 tablespoons
Red chili powder 1+1/2 tablespoons
Mustard oil
Salt
Chopped coriander leaves

Instructions

First marinade the fish with salt and little turmeric powder for 10-15 minutes.
Heat oil in a wok and when done add the chopped onions followed by the potatoes and whole green chilies immediately.
Cover the wok with a lid after adding little salt and let the potatoes boil in mild flame.
Halfway add the eggplants and tomatoes, turmeric powder, red chili powder, garlic paste, green chili paste and repeat the same procedure.
When all the veggies are almost boiled and the masala is cooked, add the fish carefully.
After few minutes when the fish starts separating water cover for 5 minutes in mild flame.
Lift up the lid and add little water and salt (if needed) and let the whole thing boil properly.
At intervals check so that the curry doesn't get stuck at the bottom.
When the gravy is thick enough turn down the flame and add fresh chopped coriander leaves.
Keep in standing time for 5 minutes before serving. Enjoy with only RICE.

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