Like pickle, the thought of dry fish makes me salivate and every fortnight, I will cook some to complement our meal. Once again the versatile "go to" recheado masala comes to the rescue in creating this tempting, delicious dish. Bombay ducks have their own distinctive flavour, but when combined with the spicy-sour recheado masala, it just leaves you speechless, craving for more. Addition of various vegetables including potatoes balances the excess saltiness, simultaneously, creating a substantial side dish. Trust me, this dry bombil masala will definitely be among your list of favourites.
Fresh bombay ducks are sun-dried on clotheslines in the dusty beaches. They need to be thoroughly soaked in lukewarm water to get rid of any sand. Rinsed and wash well through a colander. I repeat the above process four to five times especially when the dried bombils are thick. The sand gets lodged in between the various folds that comes off easily with soaking. Moreover, water helps get rid of the excessive saltiness too. A quick and easy dish to prepare especially with pre-ground refrigerated reacheado masala. Spiciness, sourness, saltiness with a hint of sweetness, all singing on the palate at the same time.
Fresh bombay ducks are sun-dried on clotheslines in the dusty beaches. They need to be thoroughly soaked in lukewarm water to get rid of any sand. Rinsed and wash well through a colander. I repeat the above process four to five times especially when the dried bombils are thick. The sand gets lodged in between the various folds that comes off easily with soaking. Moreover, water helps get rid of the excessive saltiness too. A quick and easy dish to prepare especially with pre-ground refrigerated reacheado masala. Spiciness, sourness, saltiness with a hint of sweetness, all singing on the palate at the same time.
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Goan Dry Bombay Duck (Bombil) Masala
(Serves 6)
Ingredients:
12 large dry bombay ducks (bombils)
1 large onion (sliced)
2 long green chillies (chopped)
1 tomato (chopped)
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
2 tablespoons recheado masala
2 to 3 tablespoons vinegar
4 medium-sized potatoes
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Remove the head, tail, fins of each bombil and cut into three pieces of 2 1/2-inches. Soak in lukewarm water, wash and rinse through a colander. Repeat the above four to five times to get rid of any sand especially when the bombils are thick.
Peel potatoes and cut them lengthwise into 1/4-inch thick slices. Place in a bowl of water to prevent them from browning.
Heat oil in a pan and saute onion until soft. Cook the garlic and ginger until fragrant. Add the tomato and when pulpy, fry the recheado masala well. Drain the water off from the potatoes and transfer into the pan. Mix well and incorporate two cups of water. Cover and cook on medium heat until potatoes are three-fourth done. Then, incorporate the bombil pieces, vinegar and green chillies.
When fish pieces and potatoes are cooked, check for seasoning and if desired, add salt sparingly. Garnish with coriander leaves.
Serve hot as a side dish with the main meal.
Note:
(Serves 6)
Ingredients:
12 large dry bombay ducks (bombils)
1 large onion (sliced)
2 long green chillies (chopped)
1 tomato (chopped)
4 large cloves of garlic (finely chopped)
1/2-inch ginger (grated)
2 tablespoons recheado masala
2 to 3 tablespoons vinegar
4 medium-sized potatoes
few coriander leaves (chopped)
2 tablespoons oil
salt
Method:
Remove the head, tail, fins of each bombil and cut into three pieces of 2 1/2-inches. Soak in lukewarm water, wash and rinse through a colander. Repeat the above four to five times to get rid of any sand especially when the bombils are thick.
Peel potatoes and cut them lengthwise into 1/4-inch thick slices. Place in a bowl of water to prevent them from browning.
Heat oil in a pan and saute onion until soft. Cook the garlic and ginger until fragrant. Add the tomato and when pulpy, fry the recheado masala well. Drain the water off from the potatoes and transfer into the pan. Mix well and incorporate two cups of water. Cover and cook on medium heat until potatoes are three-fourth done. Then, incorporate the bombil pieces, vinegar and green chillies.
When fish pieces and potatoes are cooked, check for seasoning and if desired, add salt sparingly. Garnish with coriander leaves.
Serve hot as a side dish with the main meal.
Note:
- With potatoes, the water tends to dry out so cook on medium heat. A total of three cups of water was used. For a drier dish, stick to only two cups of water.
- Recipe for recheado masala, click here.
