Bombay Duck Sauté

Ingredients

10 dried bombay ducks,
3 tomatoes finely chopped,
2 medium eggplants diced,
1 large onion finely sliced,
1 teaspoon finely crushed garlic,
1 tablespoon turmeric powder,
1 tablespoon ground coriander seeds,
1 tablespoon red chilli flakes,
2 tablespoons vegetable oil,
Salt to taste.

Method

Soak the 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.

Wash the eggplants. Remove the stem and cut into 1 cm cubes.

Mix the turmeric with the ground coriander seeds and red chilli flakes.

In a 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.

Add the 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 quantity of 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 lentils).

Source : 

Madeleine's recipe : Bombay Duck Sauté
Discover more of Madeleine’s Mauritian cuisine in

‘Best of Mauritian Cuisine’ by Madeleine and Clancy Philippe