Dry Bombay Duck Curry

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno
(about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Ingredients:

For the marinade:
7 to 8 dried Bombay duck (chopped into 2 to 3 halves)
1 Tbsp vinegar
1 tsp turmeric
1 Tbsp chillip powder
1 tsp salt

For the curry:
2 tomatoes
4 small sized potatoes or 2 big potatoes
6 small Brinjal of any kind
2 green chiles

4 dry Kashmiri red chiles
2 onions
1 tsp turmeric
3 to 4 Tbsp dessicated coconut or dry coconut powder
8 garlic cloves
1 inch ginger, chopped
2 Tbsp coriander seeds
8 to 10 black pepper (Kalimiri)
1 tsp Ajwain (can substitute cumin)
1 tsp fenugreek seeds
1 Tbsp cumin seeds
1 Tbsp oil
3 strands coriander leaves
4 Kokam (can substitue tamarind paste)
Salt to taste

Instructions:

For Marination: Firstly immerse the dried Bombay Duck in plain water for about 5 mins. Now make a paste of Turmeric, Chilli Powder, Salt and Vinegar. Rub this paste on the chopped Bombay Duck. Marinate for about 10 to 15 mins.

For the duck:Chop Potatoes, Tomatoes, Brinjal into medium size. Immerse Brinjal in water post chopping else it will loose its color. Slice 1 Onion into thin slice. Take Ajwain, Jeera, Haldi,Black Pepper, Dessicated Coconut, Red Chillies, Green Chilly,Coriander seeds. Also slice the other Onion.

Add all the above masalas into a grinder to form a smooth paste.This paste will be orangish in color. Now add 1 2 tbsp Oil in the vessel. Once the oil is hot add chopped onions and stir until pink in color.Its time to add the Marinated Bombay Ducks and fry them for 5 mins along with Onions.Put Potatoes, Tomatoes, 1 green Chile and stir for some time.

Now add the grounded curry paste and stir well.Put chopped brinjals and add some water.

Add salt and cover the curry with lid for 10 mins. Now remove the lid and stir gently. Also add the kokam to the curry now. Keep for 20 mins more once the potatoes are cooked. It means your curry is ready. Serve hot with steamed rice and chapatis.Garnish the curry with coriander leaves.

Adapted from flavorsofmumbai.com