During the monsoon seasons when fish is scarce and expensive, most of us resort to eating dry fish and pickles. Dried bombay duck is an acquired taste with a distinct flavour. Commonly roasted, fried in oil, prepared into pickles, chilli fry, incorporated into curries or enhanced with spices before frying. For a delicious chutney, dry roasted bombay ducks are mixed with fresh grated coconut and other ingredients. Served as an accompaniment, relished with rice and sorak (plain curry), tantalizing the taste buds.
On low heat, the bombay ducks are dry roasted until thoroughly cooked and crisp. Burning the fish would lend a bitter after taste to the chutney. The crispy bombay ducks and rest of the ingredients are pulsed coarsely in the food processor. A dash of vinegar with a tiny pinch of salt brings the chutney to life by balancing the overall flavour. I have used very thin dried bombay ducks that roast beautifully and ideal for this chutney. If you are unable to find thin ones, then split open the large ones before roasting them.
On low heat, the bombay ducks are dry roasted until thoroughly cooked and crisp. Burning the fish would lend a bitter after taste to the chutney. The crispy bombay ducks and rest of the ingredients are pulsed coarsely in the food processor. A dash of vinegar with a tiny pinch of salt brings the chutney to life by balancing the overall flavour. I have used very thin dried bombay ducks that roast beautifully and ideal for this chutney. If you are unable to find thin ones, then split open the large ones before roasting them.
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Dry Bombay Duck Chutney
(Serves 4 to 6)
Ingredients:
15 dry very thin bombay ducks
1/2 cup fresh grated coconut
handful fresh coriander leaves
1 long green chilli (chopped)
1 large clove of garlic (chopped)
1 tablespoon vinegar
a tiny pinch of salt
Method:
Cut off the head, tail and fins of the bombay ducks.
Dry roast in a skillet with some weight over the bombay ducks. Use low heat to roast and place a flat clean heavy-bottomed pan over the bombay ducks to weigh them down.
Once the bombay ducks are well roasted, they will be crisp and when cool, break into pieces using your fingers. Set aside.
In a food processor, first pulse the coconut, coriander leaves, green chilli and garlic to a coarse consistency. Add the bombay duck pieces, vinegar and tiny pinch of salt. Pulse a couple of times.
Transfer chutney to a bowl and serve as an accompaniment.
Note:
(Serves 4 to 6)
Ingredients:
15 dry very thin bombay ducks
1/2 cup fresh grated coconut
handful fresh coriander leaves
1 long green chilli (chopped)
1 large clove of garlic (chopped)
1 tablespoon vinegar
a tiny pinch of salt
Method:
Cut off the head, tail and fins of the bombay ducks.
Dry roast in a skillet with some weight over the bombay ducks. Use low heat to roast and place a flat clean heavy-bottomed pan over the bombay ducks to weigh them down.
Once the bombay ducks are well roasted, they will be crisp and when cool, break into pieces using your fingers. Set aside.
In a food processor, first pulse the coconut, coriander leaves, green chilli and garlic to a coarse consistency. Add the bombay duck pieces, vinegar and tiny pinch of salt. Pulse a couple of times.
Transfer chutney to a bowl and serve as an accompaniment.
Note:
- Do not burn bombay ducks while roasting, the chutney will have a bitter after taste.
- If you are unable to dry roast, then rinse the bombay ducks and shallow fry until crisp in some oil. Split open, break into pieces and prepare chutney as above.
- Vinegar can be substituted with tamarind or kokum pulp.
