I have fond memories of accompanying my mother every summer to the Sewri dried fish market in Mumbai for her annual supplies. On top of her list was bombay duck, also known as bombil, a fish but not a duck. A favoured delicacy in most Indian households. Its strong, distinct aroma and flavour makes this fish ideal for curries, pickles and chutney.
The bombay duck pickle is extremely easy to prepare within minutes. Also, incredibly delicious once it has matured. Sun-dried, cleaned, cut into pieces and rinsed thoroughly in vinegar, then fried in oil until crisp. A blend of spices are ground in vinegar to a paste, which is cooked well in hot oil. The fried pieces are mixed-in, coated uniformly with the spice mixture and cooked for few minutes. Cooled and stored in a sterilized glass jar, this pickle is a treat for the tastebuds. Compliments a meal menu of rice, sorak (plain coconut curry) or dal and a vegetable dish.
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.
The bombay duck pickle is extremely easy to prepare within minutes. Also, incredibly delicious once it has matured. Sun-dried, cleaned, cut into pieces and rinsed thoroughly in vinegar, then fried in oil until crisp. A blend of spices are ground in vinegar to a paste, which is cooked well in hot oil. The fried pieces are mixed-in, coated uniformly with the spice mixture and cooked for few minutes. Cooled and stored in a sterilized glass jar, this pickle is a treat for the tastebuds. Compliments a meal menu of rice, sorak (plain coconut curry) or dal and a vegetable dish.
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 Pickle (Bombil Pickle)
(Yields about 700 grams)
Ingredients:
24 dry bombay ducks
2 cups oil
1 cup vinegar for rinsing
2 teaspoons sugar
salt
Grind to a paste with 1 1/2 cups vinegar
20 red dried Kashmiri chillies
2 pods of garlic (40 grams after cleaning)
2-inch piece in ginger
10 whole black peppercorns
10 cloves
1 cinnamon quill (3 inches long)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Sun-dry the bombay ducks, clean and cut into 2 1/2-inch pieces.
Rinse pieces well in 1 cup vinegar. Set pieces aside and discard the vinegar.
Heat 1 cup oil in a wide pan and fry the fish pieces until crisp. (Do not burn). Drain on absorbent paper towels. Now, strain the oil through a sieve lined with paper towel.
Rinse pan, heat and then add the filtered oil. When hot, stir in the ground spice paste and cook well until oil starts to separate. Mix in the fried fish pieces to coat uniformly, include the sugar and salt. (Do not add too much salt as fish is salty.)
Simmer on low heat until oil starts to float on top, around 4 to 5 minutes. (Do not overcook or soften the fish.)
Cool and store in an airtight sterilized glass jar.
Heat the reserved 1 cup of oil in the same pan, cool and pour to cover the pickle. Let the pickle mature for a week at room temperature before consumption.
Note:
(Yields about 700 grams)
Ingredients:
24 dry bombay ducks
2 cups oil
1 cup vinegar for rinsing
2 teaspoons sugar
salt
Grind to a paste with 1 1/2 cups vinegar
20 red dried Kashmiri chillies
2 pods of garlic (40 grams after cleaning)
2-inch piece in ginger
10 whole black peppercorns
10 cloves
1 cinnamon quill (3 inches long)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Sun-dry the bombay ducks, clean and cut into 2 1/2-inch pieces.
Rinse pieces well in 1 cup vinegar. Set pieces aside and discard the vinegar.
Heat 1 cup oil in a wide pan and fry the fish pieces until crisp. (Do not burn). Drain on absorbent paper towels. Now, strain the oil through a sieve lined with paper towel.
Rinse pan, heat and then add the filtered oil. When hot, stir in the ground spice paste and cook well until oil starts to separate. Mix in the fried fish pieces to coat uniformly, include the sugar and salt. (Do not add too much salt as fish is salty.)
Simmer on low heat until oil starts to float on top, around 4 to 5 minutes. (Do not overcook or soften the fish.)
Cool and store in an airtight sterilized glass jar.
Heat the reserved 1 cup of oil in the same pan, cool and pour to cover the pickle. Let the pickle mature for a week at room temperature before consumption.
Note:
- Two small pinches of salt were added.
- Using a wide pan, pieces were fried in two batches.
- To cover the pickle, you may need only 1/2 cup of the reserved oil. Next day, you will notice that the oil will be absorbed and the balance 1/2 cup will come in handy.
- White vinegar was used.
- Sugar added to cut through the acidity and balance the overall taste.
