A fish that is particularly prized along India’s coastal regions, the dried Bombil travelled across the country during the British rule. It was transported by train, and since trains were commonly called “daak” (“mail” in Hindi), the fish came to be known as “Bombay Daak,” which eventually became “Bombay Duck.”
This recipe from Bhavesh Koli’s family features half-dried Bombil, which lends a deep, savoury flavour to the curry. In Koli households, fish is traditionally dried in the sun on long rows of bamboo logs, which gives the dish its name. Furthermore, all the ingredients—fish, spices, and oil—are added to the pan together and slow-cooked, with no separate frying of spices, making the recipe quite simple and quick to follow.
| Semi-dried bombil (Bombay Duck) | 8 to 9, medium |
|---|---|
| Oil | 3 tablespoons |
| Ginger-garlic paste | 1½ teaspoons |
| Ginger, grated | ¼ inch piece |
| Garlic, chopped | 5 to 6 cloves |
| Green chilli, chopped | 3 to 4 |
| Koli masala powder | 2 teaspoons |
| Turmeric powder | 1/2 teaspoon |
| Salt | to taste |
| Tamarind paste | 3 teaspoons |
| Water | ¼ cup |
| Chopped coriander leaves | 1 tablespoon |
What You Will Need
Kadhai/ wide-bottomed cooking pan, measuring spoons and cups, bowls, chopping board, knife
Note: To make Koli Masala at home, you can refer to this recipe.
Instructions
Place the cleaned and washed fish gently in a kadhai or a wide, shallow pan. Drizzle the oil over the fish
Add the ginger–garlic paste, freshly grated ginger, chopped garlic, and green chillies to the pan.
Sprinkle in the turmeric powder, Koli Masala powder, and salt to taste. Make sure the spices spread evenly across the fish.
Add the tamarind paste along with the water. Tilt or gently swirl the pan so that all the ingredients mix together and coat the fish. Avoid using a spatula at this stage as the fish is delicate and might break.
Place the pan on a low flame and cook uncovered for 8–9 minutes.
Do not stir the fish. Instead, every couple of minutes, hold the handle and gently shake or rotate the pan so the fish doesn’t stick to the bottom. This helps keep the Bombil intact, as it is a very delicate fish.
Allow the curry to thicken slightly as it cooks. Bombil cooks very quickly, and even 2 extra minutes can cause it to become overly soft or fall apart. Keep a close eye on it and remove from heat as soon as the fish is just cooked through.
Garnish with chopped coriander.
Serve hot with rice bhakri or steamed rice.
Tips:
- Bombay Duck (Bombil) is extremely delicate and cooks very quickly. Keep the heat low and watch it closely to prevent overcooking.
- Do not use a spatula or turner at any point, as the fish can break easily. Instead, gently shake or rotate the pan to move the fish or prevent sticking.
A civil engineer by education with over a decade of experience in advertising, Bhavesh Koli founded Mi Hi Koli in 2011—a restaurant in Mumbai dedicated to authentic Koli cuisine.
Bhavesh is a volunteer with The Mumbai Koli Project by The Locavore. An impact campaign inspired by the documentary film Against the Tide, the project aims to spotlight the city’s original fisherfolk—the Koli community—and their evolving relationship with the sea, while encouraging Mumbaikars to make more sustainable, seasonal, and inclusive seafood choices. Read more about the project here.
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