Dry Bombil Masala
January 5, 2014
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.
Cuisine
Goan
Course
Main Course
Serves
4
Method
Fry
Difficulty
Hard
Cook Time
20 minutes
- Cuisine Goan
- Course Main Course
- Serves 4
- Method Fry
- Difficulty Hard
- Cook Time 20 minutes
Ingredients
dried bombay ducks or bombil
10
red chillies( kashmiri preferred)
6
onion
1
jeera or cumin seeds
1/2 teaspoon
small piece ginger( about 1 inch)
1
garlic pods
10
sugar
1 teaspoon
salt to taste
cooking oil
2 tablespoon
water
1/4 cup
Instructions
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.
HEY THERE!