Dry Bombay Duck Chutney – Sukha Bombil Chutney
Author: 
Recipe type: side, main
RecipeCuisine: Indian Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
  • Marination
  • 15 - 17 dried bombay duck + ½ cup water
  • 1 tbsp red chili powder
  • 1 t/s turmeric
  • 1 tbsp vinegar Or lime juice
  • Chutney
  • 1.5 tbsp oil + 1 tbsp oil for shallow frying the bombay duck
  • 2 tomatoes chopped finely
  • 3 onion chopped finely
  • 7 to 8 crushed garlic
  • 2 green chilies slit from center
  • 1.5 tbsp red chili powder
  • 1 t/s turmeric
  • 1 tbsp sugar
  • 1 tbsp garam masala powder Or bottle masala powder
  • few chopped coriander leaves
  • 7 to 8 curry leaves
  • 3 kokam (garcinia indica)
  • salt as per taste
How to make the recipe?
  1. Wash the dried bombay duck and immerse in half a cup water for 5 mins. Now take a knife and slit their head and remove the black color skin which are their fins on the sides. Be careful else you will have your fish in pieces. I just chop their head and tail about an inch each. Just scale off their wings and fins which are generally in black Or grey color.
  2. Now combine vinegar, red chili powder and turmeric. Mix nicely and rub on the chopped dried bombay duck. Marinate for 10 mins. Shallow fry them in 1 tbsp oil until they are golden brown and crispy from both sides.
  3. Take a vessel add oil and place on medium heat. Once oil is hot reduce the heat. Add chopped onion, sugar and green chilies. Saute for a minute and add crushed garlic.
  4. After a minute add chopped tomatoes. Saute for 2 mins. Add turmeric, red chili powder and some coriander leaves. Mix all nicely. Add the fried bombay ducks. Also add garam masala powder.
  5. Add salt for seasoning and kokam. Cook for another 3 to 4 mins. Cover with a lid and switch off the gas. Garnish with coriander leaves. Serve hot with steamed rice Or pav.
  6. Tip:
  7. While selecting dried Bombay Duck ensure its firm, clean and thin.
  8. Don't add salt while marinating as this will make your bombay duck soggy. So add salt once you done with your dish for a crispy fish.
  9. You could add more chili powder if you like them spicy.
  10. If kokam isn't available you could add dash of lime juice Or tamarind pulp mixed with water.
  11. Enjoy Dry Bombay Duck Chutney!
  12. The printable version below:
Notes
1. While selecting dried Bombay Duck ensure its firm, clean and thin.
2. Don't add salt while marinating as this will make your bombay duck soggy. So add salt once you done with your dish for a crispy fish.
3. You could add more chili powder if you like them spicy.
4. If kokam isn't available you could add dash of lime juice Or tamarind pulp mixed with water.
Nutrition Information
Serving size: 3 to 4 people
Recipe by Flavors of Mumbai at http://www.flavorsofmumbai.com/dry-bombay-duck-chutney/