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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash the Bombay duck pieces well and pat them dry.
Marinate with salt, lemon juice, turmeric powder, red chilli powder, ginger-garlic paste, and rice flour. If needed, splash a little water while mixing.
Coat the fish with semolina just before frying to keep it crispy.
Shallow fry until golden and crisp, or air fry at 180°C for 15 minutes, flipping halfway through for even cooking.
Heat ghee in a pan.
Sauté chopped onion, chopped tomato, soaked moong dal, garlic cloves, coriander stems, beetroot, and carrot until fragrant.
Add turmeric powder, red chilli powder, coriander powder, and salt.
Pour in water and cook until the vegetables are soft.
Allow the mixture to cool completely, then blend into a smooth puree.
Return it to the pan, add the cooking stock, adjust the consistency with water if needed, and bring it to a boil.
Season with black pepper powder and finish with a tempering of ghee and cumin seeds.
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Coat the fish with semolina just before frying to keep it crispy.
Adjust the soup's consistency with water if needed.
You can more veggies of your choice to make nutrient dense.
Can I use an air fryer for the Bombay Duck Tikka?
Yes, air fry at 180°C for 15 minutes, flipping halfway through for even cooking.
How do I ensure the Bombay Duck Tikka stays crispy?
Coat the fish with semolina just before frying.
Can I substitute ghee with another oil?
Yes, you can use any cooking oil of your choice.
What can I serve with the Veg. Moong Dal Soup?
Serve with your favourite salad for a wholesome meal.
How do I adjust the spice level in the soup?
Reduce or increase the amount of red chilli powder to taste.
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