Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) | How to make Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori)

By Tathagata Deb  |  12th Sep 2016  |  
4 from 2 reviews Rate It!
  • Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori), How to make Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori)
Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori)by Tathagata Deb
  • Prep Time

    10

    mins
  • Cook Time

    35

    mins
  • Serves

    6

    People

20

2

About Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) Recipe

Traditional bengali cuisine of Lyotta Mach aka Bombay Duck

Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) is a delicious dish which is enjoyed by the people of every age group. The recipe by Tathagata Deb teaches how to make Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) step by step in detail. This makes it easy to cook Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) at home. This amazing and mouthwatering Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) takes 10 minutes for the preparation and 35 minutes for cooking. The aroma of this Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) is a good option for you. The flavour of Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) is palatable and you will enjoy each and every bite of this. Try this Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) and impress your family and friends.

Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori)

Ingredients to make Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori)

  • 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

How to make Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori)

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

My Tip:

This is probably one of the most tricky fish to cook as it is really soft and tends to break easily. So when checking the wok at the bottom be very gentle to turn over the fish. Move the fish as less as possible to keep them intact.

Reviews for Bombay Duck/Bummalo Curry (Loytta-mach'er Chochhori) (2)

Bindiya Sharma2 years ago

lovely recipe and good tip for handling Bombay duck!
Reply

Akarshita prasad2 years ago

such an authentic recipe dear..too good!
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