Home Made Dry Bombil Lonchey(Bombay Duck Pickle)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 111.7
- Total Fat: 7.9 g
- Cholesterol: 3.5 mg
- Sodium: 173.6 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 1.9 g
- Protein: 4.1 g
View full nutritional breakdown of Home Made Dry Bombil Lonchey(Bombay Duck Pickle) calories by ingredient
Introduction
The East indian people were the first settlers of Mumbai or Bombay as the Portuguese named this set of seven islands.Converted to Christianity by them this community retains a quaint mixture of their Indo-Portuguese heritage in their cuisine.Their Fish dishes are truly fabulous.I have adapted some to our taste and one of these is this Dry Bombil Chutney. If you can get hold of their lovely Bottle Masala you could taste the REAL taste.The Bottle Masala is a closely guarded Recipe-----I used to get mine from an elderly friend who since has passed on---God rest her soul.Hence the adaptation!!! The East indian people were the first settlers of Mumbai or Bombay as the Portuguese named this set of seven islands.Converted to Christianity by them this community retains a quaint mixture of their Indo-Portuguese heritage in their cuisine.Their Fish dishes are truly fabulous.I have adapted some to our taste and one of these is this Dry Bombil Chutney. If you can get hold of their lovely Bottle Masala you could taste the REAL taste.The Bottle Masala is a closely guarded Recipe-----I used to get mine from an elderly friend who since has passed on---God rest her soul.Hence the adaptation!!!Number of Servings: 15
Ingredients
-
18 dried bombay Ducks(Sukey Bombil)
200gms.Shallots(Red Onions)
5ogms.Ginger Root
50gms.Garlic Flakes
100gms.Sunflower Oil
MASALA PASTE
50gms.Cumin Seeds(Jeera)
50gms.Dry Red Chillies(Kashmiri/Reshampatti/Bedagi)
25gms.Turmeric Powder
25gms.Carom Seeds(Oava/Ajma/Ajwain)
Salt to taste
75gms.Malt Vinegar(any other will do)
Directions
PREPARATION
Soak the Masala Ingredients in the Vinegar overnight.Grind to fine paste next morning and reserve.
Soak the sun dried Bombay Ducks for 15-20 minutes and wash them clean of all the Salt.Break these Bombay ducks into small pieces. Set aside.
Peel and finely mince the Shallots,Ginger Root and Garlic.
METHOD
Heat Oil in a wok and add minced Ginger-Garlic.Saute for 3-4 minutes and add the minced Shallots.Saute till Shallots are soft and transclucent.Lower flame and add in the ground Masala Paste.Saute for 8-10 minutes till the aromas waft up.Add Salt to taste and saute some more(4-5 minutes).Stir in the Dry Bombil Pieces.Cover and cook for 10 minutes till all the flavours are well mixed.Cool and bottle in a dry airtight Jar.
This lasts for a week on the shelf and for longer in the 'Fridge.
This makes 15-25 servings with each serving equal to one Teaspoon.
Number of Servings: 15
Recipe submitted by SparkPeople user KOMAL53.
Soak the Masala Ingredients in the Vinegar overnight.Grind to fine paste next morning and reserve.
Soak the sun dried Bombay Ducks for 15-20 minutes and wash them clean of all the Salt.Break these Bombay ducks into small pieces. Set aside.
Peel and finely mince the Shallots,Ginger Root and Garlic.
METHOD
Heat Oil in a wok and add minced Ginger-Garlic.Saute for 3-4 minutes and add the minced Shallots.Saute till Shallots are soft and transclucent.Lower flame and add in the ground Masala Paste.Saute for 8-10 minutes till the aromas waft up.Add Salt to taste and saute some more(4-5 minutes).Stir in the Dry Bombil Pieces.Cover and cook for 10 minutes till all the flavours are well mixed.Cool and bottle in a dry airtight Jar.
This lasts for a week on the shelf and for longer in the 'Fridge.
This makes 15-25 servings with each serving equal to one Teaspoon.
Number of Servings: 15
Recipe submitted by SparkPeople user KOMAL53.