January 27, 2018 Health Benefits of Dry or Fresh Boomla, Bombil

Health Benefits of Dry or Fresh Boomla, Bombil

Dried Boomla
Dried Boomla looks like this.

 

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.
Ingredients
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
Method
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. 

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Fresh Boomla looks like this:

Fresh Boomla
Fresh Boomla

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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