Bombay Fish Curry Recipe

Ingredients
1 kg bombal / Bombay duck, 3 tsp chili powder, 11/2 tsp ground coriander, 11/2 tsp cumin seeds, 1 tsp turmeric, 11/2 tsp garlic paste, 250 g desiccated coconut, finely ground or 50 g instant coconut powder, 8 fenugreek seeds, 2 stalks curry patta, 100 ml oil, 200 ml water, Salt to taste

Method
Wash and pat dry the fish. Mix together garlic, chili powder, coriander powder, turmeric, salt and freshly ground cumin seeds. Set aside. Heat oil, add the fenugreek seeds and curry patta and fry for a few seconds. Add the spices with some water to avoid burning the spices. Fry for a few minutes. Add the Bombay duck and let it come to a boil. Do not stir; shake the pan gently otherwise the fish will break. Add coconut mixed with warm water and again bring to a boil. Shake the pan and remove from heat. Serve with boiled rice and slices of lemon.