Please note that all spoonful measures are flush spoonfuls.
dried bombay ducks in cold water for 20 minutes. Remove
from water and wash under running cold water. With a
sharp knife or scissors, remove the head, tail and any
fins from the bombay ducks. Do not crush the
bombay ducks. Cut into two or three
pieces. Put aside.
eggplants. Remove the stem and cut into 1 cm cubes.
turmeric with the ground coriander seeds and red chilli
saucepan or wok, over medium to low heat stir fry the
finely sliced onions and crushed garlic until the onion
slices become transparent. Add the turmeric, ground
coriander seeds and red chilli flakes. Mix well and
integrate with the onions and crushed garlic.
finely chopped tomatoes and stir into the mixture. Cover
and allow the tomatoes to cook for 2 to 3 minutes over
medium to high heat. Add the eggplant cubes. Stir in,
cover and cook for another 3 to 5 minutes. Check at intervals to make sure
that the tomatoes, eggplant, spices and onion mixture does not
burn. If there is not enough water, add a little
hot water to form a little bit of sauce. Check that the
eggplant pieces are cooked to your preference. Cook for
a bit longer if necessary.
Uncover and add
the bombay duck pieces. Gently stir the bombay duck
pieces into the rest of the ingredients. Cover and
simmer for 10-15 minutes. Check and gently stir at
intervals to make sure that the bombay duck, tomatoes,
eggplant, spices and onion mixture does not burn. If there is not
enough water, add a little quantity of hot water to form a
little bit of sauce. You can also thicken the sauce to
your preference by uncovering the saucepan and allowing
the sauce to simmer and reduce.
Add salt to taste and enjoy as an
appetiser with a bouillon or lentilles rouges (red
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