A delicacy from bangal community where dried bombay duck is cooked in lots of garlic, green chilli and onion to become a finger licking good hot and spicy dish. I learnt the dish from my mother in law and got a certificate from her that I cook it beter than her nowadays. But here is a variation to her recipe, instead of brinjal, I have added potato sticks into the dish and it resulted in to a complete new dimension in taste. Enjoyed it to the bit with plain rice on a lazy weekend afternoon lunch. Pure bliss !!
- Dry bombay duck – a handful
- Garlic paste – 2 heaped tbsp
- Onion – 2, chopped
- Potato – 2, cut into thick strips
- Tomatoes – 2, chopped
- Capsicum – 1/2, chopped
- Green chilli – lots of it, as per taste
- Salt, turmeric , coriander powder
- Mustard oil
Wash and Soak the dried fish in hot water. Distard the water and fry the soaked fish pieces in oil. Keep aside.
Add some more oil in the pan and then add half of the garlic paste. After 30 seconds, add the chopped onion and green chilli and fry till it becomes brown.
Next add the remaining garlic paste, chopped tomatoes and capsicum. Fry well till the raw smell is gone.
Add salt , coriander powder and turmeric and fry well.
Add the potatoes now. Mix well with the masalas.
When potatoes are 1/3 cooked, add the fried fish pieces and give it a good stir. If require, sprinkle some water and cook covered over low flame till the potatoes are cooked.
Incrase the heat and get the dish dry. Adjust the seasoning and sprinkle some coriander leaves.
Enjoy with plain rice.
You may like to look at other sutki recipes here.