Eggs on Dried Bombay Duck

Ingredients

• 2 ounces Dried Bombay Duck (Bumla) (Originally 5 tolas. Cleaned, bones removed, and shredded.)
• 2 medium Onions (Originally 0.25 ratal. Finely sliced.)
• 1/2 cup Ghee (Originally 0.25 seer. Used for frying.)
• 1 cup Fresh coriander leaves (Originally leaves from 2 bunches. Chopped.)
• 2 large Green chilies (Finely chopped.)
• 1 teaspoon Ginger (Originally 0.5 tola. Peeled and crushed/minced.)
• 1/2 teaspoon Garlic (Originally 0.25 tola. Peeled and crushed/minced.)
• 4 whole Eggs
• 3 teaspoons Water (Originally '3 small spoons'.)

Instructions

1. 1Clean the dried Bombay duck thoroughly, removing bones and shredding the meat. Peel and crush the ginger and garlic into a paste. Wash and finely chop the coriander leaves and green chilies. Peel the onions and slice them very finely (like vermicelli).
2. 2Heat the ghee in a heavy-bottomed pan or skillet (kadhai). Add the shredded Bombay duck and fry until it turns crisp and brown. Remove the fried fish from the pan and set aside, keeping the ghee in the pan.
3. 3In the same ghee, add the finely sliced onions and fry until they are crisp and golden brown. Add the ginger and garlic paste and sauté briefly until aromatic. Then add the chopped coriander and green chilies, sautéing slightly.
4. 4Return the fried Bombay duck shreds to the pan and mix thoroughly with the onion mixture. Add 3 teaspoons of water to create a little steam. Spread the mixture evenly across the bottom of the pan to form a bed. Carefully break the eggs over the mixture, spacing them out. Cover the pan and cook on low heat until the egg whites are set and yolks are cooked to your preference.