Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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,
- 1/2 tbsp haldi,
- 3 tbsp red chili powder,
- 5 tbsp fresh coconut grated,
- 4-5 tbsp oil,
- salt to taste.
Directions
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 misture. (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.
Category:Indian Recipes
Category:Marathi
Category:Marathi Vegetarian