Rekha's son, Rohan opened "Bombay Duck Co." on Bleecker Street to share the food he knows so well - and his customers are smitten.
In the restaurant, there are just 18 seats, and a pretty concise menu. There are lentils, potato patties and toasties - which are chili-infused grilled cheese sandwiches.
There is also the curious name for the restaurant - "Bombay Duck", and no, "duck" isn't what you think. It is actually a fish that is popular in Bombay. It is an eel that is only found in India, and is very difficult to get in the United States.
So when the restaurant can't get their hands on Bombay duck, they use tilapia for the Bombay fish curry. The dry marinade is made of turmeric, red chili powder and tamarind. The filets are then sautéed with garlic, then the curry comes in. There are two kinds of curry used - one made with garlic, green chilis and cilantro, and another that adds a tangy creaminess with tamarind and coconut milk.
"This dish is essentially what we grew up with," says Rohan.
BOMBAY FISH CURRY
INGREDIENTS
FISH MARINADE
CORIANDER PASTE
COCONUT MILK PASTE
DIRECTIONS: In a shallow frying pan heat olive oil.When hot, add a pinch of asofetidad and chopped garlic. Cook till slightly brown. Add marinated tilapia and shallow fry on each side for 2 minutes. Be gentle when turning over the fish as it may break. Add 3 tablespoons of the corriander paste and cook for another 3 minutes. Next add all the Coconut Milk paste. Continue to simmer on low for 5 minutes. Add salt to taste.
Serve with white rice and garnish with fresh corriander leaves.
