Mumbai Non-Veg Curry

Recipe by
Total Time:
25-35 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.