Fresh Bombay duck fish cooked in a tangy tamarind and tomato based spicy sauce. http://www.vahrehvah.com/malvani-bomblachi-kalvanIngredients:Water as needed Triphad spice 4-5 PieceMalvani ground masala paste 1/2 CupTurmeric powder 1/4 TeaspoonsMalvani Masala dry powder 2 TeaspoonsGreen chillies, crushed 1/2 TeaspoonsGinger, crushed 1/2 TeaspoonsGarlic cloves, crushed 1/2 TeaspoonsOil 2 TablespoonsCurry leaves few LeafFresh Bombay duck fish, cut into two halves 6-8 PieceKokum water 2 TablespoonsCoconut milk 1/2 CupCoriander leaves, chopped 1 BunchSalt to taste Directions:1. Heat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies. Saut until the raw flavour are gone. Reduce the flame nbsp;add Malvani masala powder, turmeric, Malvani masala paste and 4-5 pieces of triphad spice and mix.2. Add little water, salt to taste to the spices and mix. 3. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes. 4. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break5. Sprinkle some coriander leaves and switch off the flame.you can find detailed recipes at my website and also find many videos with recipes at http://www.vahrehvah.com/ simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods IngredientsDirections1/2 cup Coconut milk1 bunch Coriander leaves, choppedfew leaf Curry leaves6-8 piece Fresh Bombay duck fish, cut into two halves1/2 tsp Garlic cloves, crushed1/2 tsp Ginger, crushed1/2 tsp Green chillies, crushed2 tbsp Kokum water1/2 cup Malvani ground masala paste2 tsp Malvani Masala dry powder2 tbsp Oil0 Salt to taste4-5 piece Triphad spice1/4 tsp Turmeric powder0 Water as neededHeat oil in a hot pan and add few curry leaves, crushed garlic, ginger and green chillies. Sauté until the raw flavour are gone. Reduce the flame and add Malvani masala powder, turmeric, Malvani masala paste and 4-5 pieces of triphad spice and mix. Add little water, salt to taste to the spices and mix. Add very little kokum juice, cover and cook this on a slow flame for about 5 minutes. After 5 minutes, add the fresh Bombay duck or bomli fish pieces, cover and cook over a slow flame for 3 minutes. Add coconut milk and simmer for a minute. Do not mix the fish too much as they are very delicate and would break. Sprinkle some coriander leaves and switch off the flame."Reach vahrehvah at - Website - http://www.vahrehvah.com/ Youtube - http://www.youtube.com/subscription_center?add_user=vahchef Facebook - https://www.facebook.com/VahChef.SanjayThumma Twitter - https://twitter.com/vahrehvah Google Plus - https://plus.google.com/u/0/b/116066497483672434459 Flickr Photo - http://www.flickr.com/photos/23301754@N03/ Linkedin - http://lnkd.in/nq25sW Picasa Photos- http://picasaweb.google.com/118141140815684791742 Stumleupon http://www.stumbleupon.com/stumbler/vahrehvah Tumblr http://vahrehvah.tumblr.com/ Blogger - http://vahrehvah.blogspot.in/"