Dry Bombil is eaten mainly during the rainy season. In the old days bombil was not available in Goa, so it was dried and brought back to Goa from Bombay. In this recipe, we fry the bombil after stuffing it with red masala.
1. Use a grinding stone or mortar and flatten the dried bombay duck. Remove the fins, cut the head and tail and slit in the middle. Remove the middle bone.
2. In a mixer, grind the onion, red chilli, jeera, garlic, ginger, sugar salt to a fine paste. Stuff the previously slit fish with the ground masala.
3. Add cooking oil to a pan and add the fish to fry. Then add 1/4 cup water and let the fish cook completely.
4. Once all the water is dried up the Bombil is ready to eat.