SOOKA BOOMLA PAATIO          (Dry Bombay Duck Paatio)                   12 dry Bombay Ducks          1/2 pod garlic          9 to 12 dry red hot peppers          2 tsp. cumin seeds          4 onions, finely sliced about 2 cups.          1/2 cup vinegar          2 1/2 tbs. grated jaggery (brown sugar)          2 tbs. salt          2 tbs. vegetable oil          Soak jaggery in 1/4 cup vinegar. Remove head and tail from each Bombay Duck. Cut each Bombay Duck into 4 pieces. Grind to a paste garlic, red peppers and cumin seeds with 1 tbs. vinegar. In a pan heat oil and sauté onion till brown. Add spice paste and cook 5  minutes. Add pieces of Bombay Duck and mix well. Add salt and 1 cup vinegar and cook 3 minutes. Add vinegar an jaggery mixture and 1/4 cup water, cover and cook on slow heat for 10 minutes or till  Bombay Duck are soft and cooked. Serve with plain Khichri or  Vegetable Khichri.          Serves 4.          Dry Bombay Duck can be bought at Gourmet Import food Stores.          Bombay Duck is a distinctive Arabian Sea Coastal fish. It is desiccated (dried) by first soaking in brine and then sun drying. To remove excess salt soak it in water for about 1/2 hr. before cooking. If Bombay Duck is not readily available make paatio with smoked Chub or any other smoked fish.