- Ethnicity - Marathi, West Indian
- Type of meal - Party, Lunch, Dinner
- 8 – 10 fresh Bombay duck (bombil), cleaned and cut into 2 inch pieces
- 6 medium size potatoes, preferably round in shape
- 5 – 6 tbsp finely chopped coriander leaves
- 4 – 5 chopped green chilies (to taste)
- 3 tbsp garlic paste
- ½ tbsp haldi
- 3 tbsp red chili powder
- 5 tbsp fresh coconut grated
- 4-5 tbsp oil
- salt to taste
- Thoroughly wash the slices of Bombay duck in running water.
- Also clean the potatoes thoroughly (they'll be used with the skin).
- Dry the fish and coat the slices with a mixture of garlic paste, chili powder, haldi and salt.
- Cut the potatoes into thin slices.
- Coat with haldi, chili powder, salt, coriander leaves, green chilies and grated coconut.
- Put together the potatoes and Bombay duck, and keep aside for 1 hour.
- Heat oil in a thick bottom vessel (the traditional pan is made of brass).
- Add the potatoes and fish and let the whole thing cook on low flame.
- Initially toss the vessel (instead of stirring) to ensure that the oil spreads through the mixture (the pieces of fish break very easily if stirred).
- Cover and cook till the potatoes are done.
- Staunchly resist the temptation to open the lid and stir.
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