Ingredients

• 1 kg - Bombay duck (or catfish, shark), cleaned, cut and washed
• 6-7 - cloves of garlic (mildly crushed)
• 3 tbsps - coconut oil for tempering
• 1 - tomato (sliced finely lengthwise)
• For wet ground masala: (to be ground with as little water as possible)
• 2 - big onions, chopped
• 1/2 tsp - mustard seeds
• 1.25 tsp - cumin seeds
• 1/2 tsp - turmeric powder
• 8 - madras red chillies
• 8 - Kashmir red chillies
• 12 - pepper corns
• 8 - garlic cloves
• Lemon-sized ball of tamarind

How to Make Mumbai Non-Veg Curry

• Heat oil and add garlic and stir-fry till light brown. Then add sliced tomato and stir-fry till cooked.
• Add ground masala and fry for another 5-7 mins.
• Add salt to taste and add sufficient water to make a pouring consistency gravy (not very thick).
• Cover and bring the curry to a boil. Uncover and add the fish pieces and shake the vessel so that the masala covers each and every fish piece.
• Simmer on low heat for 15-20 mins and serve hot with rice.