With its strong, distinct aroma and flavour, dried bombay duck is a favoured delicacy in Indian households. Versatile, it can be roasted, fried in oil, prepared into pickles, chilli fry, incorporated into curries or flavoured with spices before frying. During the monsoon season, when fresh fish is scarce and expensive, having stock of dried salted fish like bombay ducks come in handy.
Chilli fry is a popular quick stir-fry dish consisting of the main ingredient (dried bombay ducks) along with onions, green chillies, ginger, garlic and tomato, enhanced with spices and a souring agent. Addition of potatoes increases the volume and absorbs the excess salt from the fish. Appetizing and served as a side with the main meal.
Bombay duck is loaded with health and nutritional benefits. Rich in omega-3, which is good for heart health and the maintenance of joints. High in protein, low in fats and calories. Contains significant amount of vitamin A required for clear eyesight, healthy lips and skin. High in iron and phosphorous content reducing fatigue, weakness and improving kidney functions. The dried and salted fish is an excellent source of calcium and maintains blood pressure levels. A tasty fish that can be consumed fresh or dried and salted.
Chilli fry is a popular quick stir-fry dish consisting of the main ingredient (dried bombay ducks) along with onions, green chillies, ginger, garlic and tomato, enhanced with spices and a souring agent. Addition of potatoes increases the volume and absorbs the excess salt from the fish. Appetizing and served as a side with the main meal.
Bombay duck is loaded with health and nutritional benefits. Rich in omega-3, which is good for heart health and the maintenance of joints. High in protein, low in fats and calories. Contains significant amount of vitamin A required for clear eyesight, healthy lips and skin. High in iron and phosphorous content reducing fatigue, weakness and improving kidney functions. The dried and salted fish is an excellent source of calcium and maintains blood pressure levels. A tasty fish that can be consumed fresh or dried and salted.
Dry Bombay Duck (Bombil) Chilli Fry
(Serves 6)
Ingredients:
12 dry bombay ducks
4 medium onions or 2 large (sliced)
1 large tomato (sliced)
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1 tablespoon East Indian bottle masala
1/4 teaspoon turmeric powder
4 medium potatoes
juice of 1 lime
handful coriander leaves (chopped)
oil for frying
salt (if needed)
Method:
Peel, wash and cut potatoes into strips. Heat oil in a pan and fry the strips until slightly brown. Drain on absorbent paper towels and set aside. Alternatively, the strips can be baked with a dash of olive oil in a preheated oven of 400 F or 200 C for 20 minutes or until brown. (Note: No salt added to the strips.)
Clean the bombay ducks by cutting off the head, tail and fins. Cut each bombay duck into 3 pieces. Soak in lukewarm water for 5 minutes, remove any leftover fins or innards. Rinse using a colander and soak again in cold water for few minutes. Wash and drain well.
Heat 2 tablespoons oil in a skillet and fry the fish pieces until almost crisp. Drain on absorbent paper towels. (Note: Fry in two batches.)
Use the same skillet with additional 2 tablespoons of oil, cook the garlic and ginger first. Then, sauté the onions with green chillies. When onions are slightly soft, mix in the tomato, turmeric powder and bottle masala. Stir in the fried bombay duck pieces and potato strips. Cover and cook on low heat for 5 to 8 minutes. Check for seasoning and if required, add salt. (Onions should have a crunch.)
Sprinkle lime juice and serve garnished with coriander leaves.
Note:
(Serves 6)
Ingredients:
12 dry bombay ducks
4 medium onions or 2 large (sliced)
1 large tomato (sliced)
4 large cloves of garlic (chopped)
1/2-inch ginger (grated)
1 tablespoon East Indian bottle masala
1/4 teaspoon turmeric powder
4 medium potatoes
juice of 1 lime
handful coriander leaves (chopped)
oil for frying
salt (if needed)
Method:
Peel, wash and cut potatoes into strips. Heat oil in a pan and fry the strips until slightly brown. Drain on absorbent paper towels and set aside. Alternatively, the strips can be baked with a dash of olive oil in a preheated oven of 400 F or 200 C for 20 minutes or until brown. (Note: No salt added to the strips.)
Clean the bombay ducks by cutting off the head, tail and fins. Cut each bombay duck into 3 pieces. Soak in lukewarm water for 5 minutes, remove any leftover fins or innards. Rinse using a colander and soak again in cold water for few minutes. Wash and drain well.
Heat 2 tablespoons oil in a skillet and fry the fish pieces until almost crisp. Drain on absorbent paper towels. (Note: Fry in two batches.)
Use the same skillet with additional 2 tablespoons of oil, cook the garlic and ginger first. Then, sauté the onions with green chillies. When onions are slightly soft, mix in the tomato, turmeric powder and bottle masala. Stir in the fried bombay duck pieces and potato strips. Cover and cook on low heat for 5 to 8 minutes. Check for seasoning and if required, add salt. (Onions should have a crunch.)
Sprinkle lime juice and serve garnished with coriander leaves.
Note:
- I prefer to fry the bombay duck first for a crispier texture.
- Pre-frying the potato strips and bombay duck pieces can be skipped with both included after sauteing the ingredients and spice powders. Add a dash of water and cook on low heat until potatoes are tender. Onions will not have a crunch.
- East Indian bottle masala can be substituted with garam masala powder or kitchen king masala powder. Alternatively, use spice mix as desired.
