…s would be in vain, trying desperately to get me to eat and relish a fresh Bombil curry. A curry with dried Bombil was welcome but never a curry with fresh Bombay Duck! My good neighbour would also try to convince me to eat her special preparation but I would not give in! I just did not like the extra soft and slimy fish in a curry but favoured the golden crisp fried with that awesome crunch. Before the kids came along, my hubby also preferred the…
…handful of chopped Coriander Leaves (chopped) Procedure : First clean the bombil by cutting of the heads, fins & chopping off the tails. Cut each bombil into three pieces; wash, immerse them in a bowl of water & let them soak for about 20 mins. Drain out the water completely & flake them. Discard the central bone or retain it if you wish. Heat a wok/ kadhai /frying pan with oil till hot. Reduce heat & sauté lightly ginger, garlic,…
…Bombay duck is not a duck (quack! quack!) but a fish. It is also known as Bombil. Fresh Bombay duck is very delicate & needs gentle handling while frying.The fish is moist & succulent from the inside & crisp on the outside when fried. Bombay duck goes well with steamed rice & dal fry. When used in a curry the fish is very tender & soft. Enjoy this crisp fried fresh Bombay duck with fries; very light on spices and tastes a…
…and freeze. To Freeze Pesto: Pour the pesto sauce in ice trays, top with olive oil, cover with cling film and freeze. Once frozen, remove the cubes, store in a zip loc bag, label with date and the weight of each cube of pesto and re-freeze. Thaw the required cubes of pesto when ready to use….
…n both sides till cooked. Do not over roast or the bhakris will become too crisp. Place in a casserole or chapatti box. Keep covered to retain softness. Serve hot with bombil chilli fry (Bombay Duck) or with your favorite chill fry, curries, rassa, gravy, chutney or vegetables….
…e onset of the monsoons. Fish like prawns, mackerel (bangda), Bombay duck (bombil), shark fish (mori), etc. are salted & dried under the sun by fisher folk during the summer months for consumption during the monsoons. A variety of dishes are made with dry fish. You get two varieties of dry prawns – Sungata which are larger prawns & Galmo/Jawala which are tiny dry prawns. Sungata needs to be cleaned i.e. you have to snip off the heads…