Spicy Bombay Duck masala in Lemon Leaves

Ingredients:

• Bombay duck (loitta fish) – 500g
• Salt – to taste
• Lemon juice – 1 teaspoon
• Oil – ¼ cup
• Chopped onions – ½ cup
• Turmeric powder – ½ teaspoon
• Red chili powder – 1 teaspoon
• Cumin powder – ½ teaspoon
• Garlic paste – ½ teaspoon
• Coriander powder – ¼ teaspoon
• Chopped tomato – 1
• Lemon leaves – 5–6
• Slit green chilies – 5–6

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Instructions:

1. Cut the Bombay duck into small pieces. Rub with salt and lemon juice. Let it rest for a while. Then wash and clean thoroughly.
2. Drain the fish well, as Bombay duck releases a lot of water while cooking.
3. Heat oil in a non-stick pan. Add chopped onions and sauté until soft.
4. Add turmeric, red chili, cumin, garlic paste, and coriander powder. Sauté the spices well, adding a splash of water if needed.
5. Add the fish and chopped tomato. Gently stir and cook on medium heat. Be careful, as Bombay duck is very soft and breaks easily.
6. Once the mixture is well-cooked and the oil separates, add green chilies and lemon leaves.
7. Cover and simmer for 2 more minutes.
8. Serve hot with plain rice.

Note: The lemon leaves add a refreshing citrus aroma that pairs beautifully with the delicate texture of Bombay duck.