Recipe for the Bombay Duck Pickle
(Dried Salty Fish Pickle)
The Parsi community loves Seafood and this Bombay duck patio preparation shows their desire to eat fish in all seasons. The native Fish called Boomla (or Bombay Ducks) is abundant in the rainy season in Tarapore, Mumbai and other places. The villagers dry and salt the boomlas to preserve them. This way this Fish can be enjoyed all year long.
100 pieces of Bombay Ducks- dried (Boomla or Bombay ducks are dried salty fish)
250 gm Kashmiri Chilies
1/4 cup chopped Garlic
2 tbsp chopped Ginger
1 kg cooking Oil
1 bunch Curry leaves (clean and remove stems)
2 pods ( whole) Garlic
1 inch Ginger
2 tsp Salt or to taste
1 tsp Turmeric powder (Haldi)
3-4 sprigs Curry leaves-clean and remove stems
2 cups Vinegar
Wash Bombay Ducks, in Vinegar and drain well.
Grind the Chilies, Garlic, Ginger, Salt and Turmeric to a paste.
Heat the Oil and fry the Fish over high heat till brown.
Drain it off the Oil and keep aside.
Fry the Curry leaves in the same Oil, until they turn dark brown.
Take them out of the Oil and keep aside. In the remaindered Oil, add the ground paste and stir fry till fat separates.
Add the fried Bombay Ducks. Cook for 15 minutes over slow fire.
Finally add the fried Curry leaves mix well and shut off the heat. Store in an airtight jar.
More recipes for favorites like Parsi Tarapori Patio, Stories are in my cookbook. Parsi Cuisine: Seafoods
Fresh Boomla looks like this:
Health Benefits of Boomla
Bombli Tawa fry bombay duck fish fry
– By Vahchef @ Vahrehvah.com
Dry Bombil Curry and How to clean Dry Bombil
How to clean and cook fresh boomla
Laughter and Music 🙂 by Bombay Duck – Uma Pocha & Chorus. Music: Mina Kava