Bombay Duck Dry Fish is a recipe with potatoes and has the East Indian Bottle Masala. Instead of Bottle Masala, feel free to use any other spicy masala that is available to you.
We make this recipe generally during the monsoon season when fresh fish is scarce. The recipe has potatoes, and tamarind extract, and is spiced with the bottle masala.
Table of Contents
Bombay Duck is a Fish!
Bombay Duck is a soft fleshy fish with one bone. You can find this fish throughout the year in and around Mumbai. Bombay Duck is a favorite among the fish-eating communities moreover, there is a good demand for Bombay Ducks throughout the year.
It is said that the fish got its name ‘Bombay Duck’ from the British in India. A train carrying mail/post would also transport this fish. Mail/post in India is Dak, thus the British also referred to this fish as Dak which later was changed to Duck. This is what I got to know from my search on the internet.
There is also a huge demand for Bombay Duck Dry Fish in and around Mumbai. The fisher folks dry this fish during the hottest months of the year and sell them in weekly markets throughout the year.
Large quantities of Bombay Duck Fish are caught throughout the year and then sold in the local markets. The unsold fish is then dried by the fisher folks and sold later since there is also a great market for Bombay Duck Dry Fish.
When the fisher folks get a large catch of Bombay Duck, they dry them up on bamboo structures especially erected for this purpose.
You will see in the image below how fishermen dry fresh Bombay Duck on bamboo structures. When you visit the fishing villages of Khar-Danda, Aranala, Gorai, Uttan, Manori, Alibaug, etc. during the summer months you will be awestruck.
Recipe for Bombay Duck (Dried Bombay Duck Recipe)
Bombay Duck Dry Fish is savoured in a variety of delicious ways such as chutneys, bombil pickles, chilly fry, and so on.
- Use at least 10 – 12 Bombay Ducks for this recipe and cut them into 3 to 4 pieces, depending on their size. Also, Cut one potato into cubes and set it aside.
- Wash Bombay Ducks in warm/tepid water a couple of times, to remove all the dirt that may have accumulated on them during the drying process. This is an important step and you must not skip this else you will ruin your recipe.
- Chop 2 onions and mash a few garlic cloves. Heat oil in a pan and add the garlic cloves. When the garlic turns brown add the onions and saute until they turn translucent. Now, add the bottle masala and also the potatoes, and the washed Bombay Duck pieces.
- Tamarind pulp or Kokum petals. Soak tamarind in a cup of warm water then squeeze well to remove its pulp. Add this tamarind water to the dried Bombay ducks. Also, add salt to taste and cover the pan to allow the potatoes to cook.
- You could also add kokum petals instead of tamarind pulp. Just throw in some kokum petals in the pan and add a cup of water to cook the potatoes.
- Once the potato is tender the dried Bombay Duck would also turn soft. Check for seasoning and then garnish with fresh coriander leaves.
- You could dry up the entire liquid or let a little gravy remain in the pan depending on how you want to serve the Bombay Duck Dry Fish.
Watch the Video – Bombil Batata
Serving Suggestions
Serve Bombay Duck Dried Fish with Rice Rotis, Jowar Rotis, or steamed rice. This can be served with your main course meals along with some Simple Fry Fish and Beans Foogath or Drumstick Foogath.
You may also like
Dry Bombil Chutney Recipe | Sukha Bombil Green Chutney
Printable Recipe
Bombay Duck Dry Fish
Ingredients
- 8 – 10 Bombay Duck, cut into pieces and washed well
- 2 medium Potatoes cut into cubes
- 2 medium Onions, chopped
- 2 Green chillies, slit
- 4 – 5 Garlic flakes, crushed
- 1 inch Ginger, juliennes
- 1.5 tbsp Bottle Masala
- Juice of a small ball of tamarind or 5 – 6 Kokum petals
- 2-3 tbsp Oil
- Coriander leaves for garnish
- Salt to taste
Instructions
- Heat oil in a vessel and add the chopped onions. Add ginger, garlic and chillies and fry till onions are translucent.
- Add Bottle Masala and the washed Bombay Duck, potates and salt.
- Add tamarind juice or Kokum petals and cook till the Bombay Duck and potatoes are done. Dry up the liquid, if any.
- Garnish with fresh coriander leaves.
Notes
- Â Wash Bombay Duck in warm/tepid water 2 – 3 times before cooking.
- Â When you buy Bombay Duck, dry them in the sun for a couple of hours before storing it.
- Add a little more water if you want a thin gravy.
If you like my recipe please share it on Facebook, Pinterest & Instagram @flavoursofmykitchen #flavoursofmykitchen2019.
Please leave your comments and also give the recipe your star ratings. You can also get in touch with me at flavoursofmykitchen2019@gmail.com.
For the recipe, and updates please subscribe to our Newsletter and also follow us on Facebook, Instagram, YouTube, Pinterest, and Twitter.
Thank you for stopping by,
Love, Anita