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|In British Inidan restaurants Bombay duck, which is dried Bummalo fish used to be deep fried and served as a crispy tasty starter with the poppadoms, for many it is an acquired taste but those of us who love it, really love it, if you know what I mean? Anyway this dish whilst totally an Indian restaurant style curry was partly inspired by Thai curries which use fish sauce for flavouring. I wanted to create a really fishy curry but not use Thai ingredients like the fish sauce, so what better than to use that fiercely fishy taste of Bombay Duck. What follows is the recipe for the best curry I have eaten this year (March 2007 at time of writing). The bombay duck does make it extra fishy but not too over powering (certainly not as strong as the fried fish). Few Indian restaurants sell Bombay Duck nowadays and it is quite hard to find even in Asian supermarkets. An alternative might be to use 2 tablespoons of Anchovy paste. We usually have Bombay Duck available in our shop, click the link to check availability if you want to try the real thing. |
Fry the onions in the oil until dark golden but not quite brown. Either very finely chop or process the bombay duck until reduced to fine shreds. Mix the curry powder, Paprika, chilli powder, chopped chilli, garlic and ginger with the bombay duck and enough oil to make a paste. Add this to the pan and simmer and stir until the paste is cooked and covering the onions. Mix the yogurt, tomato puree together and add enough water to reduce to the consistency of sauce you prefer (you can add more later if you wish). Pour this sauce into the pan and cook until the pale pink colour develops into a bright red. You will need to stir and maybe add water to prevent sticking or burning. Now add the king prawns and simmer until cooked through. Serve with rice or breads!
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