Bombay Duck Curry

Grind the coriander leaves, green chilies, onion, garlic and some salt to a fine paste.

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Heat oil in a kadai and add the ground masala paste, kokum and ½ cup water and cook covered on a low flame till the oil separates from the masala.

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Add the Bombay duck pieces and 4 - 5 tsp water and cook uncovered for 2 - 3 minutes.

Serve with roti / rice.