LOITTA SHURKIR JHAL (DRY BOMBAY DUCK CURRY)

This recipe gets its curious name from the dried fish called “dry Bombay duck” that is used. There is no duck in the recipe, and there are many theories about how the fish got this name. The dry Bombay duck fresh out of the package has a very pungent odor, which dissipates as it is soaked. The cooked dry Bombay duck is not fishy tasting at all. If you prefer, make this delicious curry with 1-inch chunks of a meaty fish such as bass or mahi-mahi, adding them at the end and cooking, covered, until the fish is cooked through.

1/2 pound dry Bombay duck Mustard oil

1 teaspoon panch phoron

1/3 cup diced onion

5 minced garlic cloves

1 cup 1/2-inch cubes peeled Yukon gold or red skin potatoes

1 cup 1-by-1/2-inch rectangles

eggplant, with peel

1/2 cup 1/2-inch cubes daikon

radish

1/2 cup snow peas

1/2 cup sliced cauliflower florets 1/2 cup diced tomato

4 green finger chiles, or to taste 2 teaspoons turmeric 2 teaspoons Indian red chili

powder

1 teaspoon ground cumin Salt

Cilantro leaves, for garnish Basmati or jasmine rice, for

serving

Remove the dry Bombay duck from its package and submerge in a large bowl of warm water for 5 minutes. Drain off water. Using kitchen scissors, cut off heads and tails and discard, then return fish to the bowl and add room temperature water to cover. Soak 10 minutes, drain, and repeat 2 more times. Once the fish has finished soaking, carefully check each fish for any fins. Remove and discard. Use scissors to cut the now softened fish into 1-inch pieces. Set aside.

In a large skillet with a lid, heat 1/4-inch mustard oil over mediumhigh heat. Add panch phoron and heat until fragrant, about 20 seconds. Add onion and garlic and saute until translucent, about 2 minutes. Add potatoes, eggplant, radish, snow peas, cauliflower, tomato and chiles. Stir in turmeric, Indian red chili powder and cumin. Add a generous pinch of salt. Cover the skillet and cook, stirring occasionally, until the vegetables are all tender, 10 to 15 minutes. Remove lid, add reserved fish and stir gently to keep from breaking the fish pieces. Cook over low heat for 2 minutes or until fish is heated through. Remove from heat, sprinkle with cilantro and serve over rice.

Serves 4.

Per serving, without rice: 171 calories (percent of calories from fat, 26), 14 grams protein, 19 grams carbohydrates, 4 grams total sugars, 4 grams fiber, 5 grams total fat (2 grams saturated), 44 milligrams cholesterol, 105 milligrams sodium.