During the summer months, my mother would stock up on spices for the entire year and dried fish for the monsoons when fresh fish is scarce. Bombay duck also known as bombil, a fish but not a duck, was one of the dried fish she stocked for the rainy days.
Dried bombay duck is a favoured delicacy in Indian households. Its strong, distinct aroma and flavour makes this fish ideal for preparing curries, pickles and chutney. A perfect accompaniment with rice, sorak (plain coconut curry) or dal and a vegetable dish. The dried fish when cooked is so tempting that it makes you salivate. You don’t even realize that you are missing out on fresh fish for that particular meal. Definitely leaves you satisfied mentally and emotionally.
In this recipe, dried bombay duck is deboned and coated with a paste of vinegar and spices. The fish is then dried in the sun or dehydrator and stored for future use. It tastes delicious when pan-fried in oil or can be enjoyed in a salad.
Bombay duck is high in protein and low in fat. With the high salt content in dried fish, consuming with caution is key.
Dried bombay duck is a favoured delicacy in Indian households. Its strong, distinct aroma and flavour makes this fish ideal for preparing curries, pickles and chutney. A perfect accompaniment with rice, sorak (plain coconut curry) or dal and a vegetable dish. The dried fish when cooked is so tempting that it makes you salivate. You don’t even realize that you are missing out on fresh fish for that particular meal. Definitely leaves you satisfied mentally and emotionally.
In this recipe, dried bombay duck is deboned and coated with a paste of vinegar and spices. The fish is then dried in the sun or dehydrator and stored for future use. It tastes delicious when pan-fried in oil or can be enjoyed in a salad.
Bombay duck is high in protein and low in fat. With the high salt content in dried fish, consuming with caution is key.
Spiced Dried Bombay Duck
(Serves 6)
Ingredients:
6 dried large bombay ducks
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
3/4 teaspoon cinnamon powder
1 teaspoon garlic powder
1/2 teaspoon dried ginger powder
1 cup + 1 tablespoon vinegar
Method:
Remove the head, tail, fins of the bombay ducks and cut each into 3 inch pieces.
Rinse and soak the pieces in 1 cup vinegar for 15 minutes. When moist and pliable, gently open each piece (either with your fingers or a knife) and remove the centre bone without separating the two sides. Discard the bone, vinegar and pat dry the pieces with absorbent paper towels.
Make a paste with 1 tablespoon vinegar and all the spice powders. Rub the paste into each piece and let stand for an hour.
Sun-dry or dehydrate in a dehydrator till pieces are firm and dried.
Store in an air-tight container for future use.
Alternatively, you could place them in a ziploc bag and refrigerate where the shelf life is for a year or longer.
When ready to use, heat some oil in a skillet and shallow fry on low heat. Eat them straight or shred into pieces and incorporate in a salad made up of sliced red onions, green chillies, tomatoes, vinegar or lime juice with a dash of coconut oil.
(Serves 6)
Ingredients:
6 dried large bombay ducks
1/2 teaspoon turmeric powder
1 teaspoon chilli powder
1/2 teaspoon cumin powder
1/2 teaspoon clove powder
3/4 teaspoon cinnamon powder
1 teaspoon garlic powder
1/2 teaspoon dried ginger powder
1 cup + 1 tablespoon vinegar
Method:
Remove the head, tail, fins of the bombay ducks and cut each into 3 inch pieces.
Rinse and soak the pieces in 1 cup vinegar for 15 minutes. When moist and pliable, gently open each piece (either with your fingers or a knife) and remove the centre bone without separating the two sides. Discard the bone, vinegar and pat dry the pieces with absorbent paper towels.
Make a paste with 1 tablespoon vinegar and all the spice powders. Rub the paste into each piece and let stand for an hour.
Sun-dry or dehydrate in a dehydrator till pieces are firm and dried.
Store in an air-tight container for future use.
Alternatively, you could place them in a ziploc bag and refrigerate where the shelf life is for a year or longer.
When ready to use, heat some oil in a skillet and shallow fry on low heat. Eat them straight or shred into pieces and incorporate in a salad made up of sliced red onions, green chillies, tomatoes, vinegar or lime juice with a dash of coconut oil.
