Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks) Chilly Fry/Patiya
Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks)Chilly Fry/Patiya
Sukha Bombil is an emotion which runs in the blood of most of us Asians ♥️ However much the entire house stinks while preparing this particular fish, we don’t really mind😅 The salty taste and the crispy texture of this simple yet so flavoursome fish is what makes it unique! This recipe was taught to me by my Mum(who is a Kitchen Superwoman by the way😅) and she calls it Bombil Patiya(I guess the Parsis make something similar and call it Patiya and my mum had many Parsi friends)! To see The way her face lights up each time she prepares this dish, is priceless! She just LOVES Sukha Bombil patiya! Whenever she makes it or even talks about it, you will actually see her salivating when she says “Aaha Ha Ha”🤤😛😋 And the best part is that she has instilled this love for Sukha Bombil in me too🙈The best combo I’ve eaten Sukha Bombil Patiya is with Goan Coconut Chutney and Rice or Dal and Rice! “Aaha Ha Ha” 🤤😛😋 🙈 I’m sure you’ve eaten Sukha Bombil in the form of pickles, panfried, crispy fried but very rarely do people make a chilly fry out of it! If you Love to eat Sukha Bombil and haven’t tried Sukha Bombil Chilly Fry, it’s a definite Must Try! Sharing with you all whatever my Mum and Nana has ever taught me, gives me so much Joy♥️😊🤗
Servings 4 People
Ingredients
- 20 Fine Dried Bombay Ducks(Sukha Bombil) (cut into 3-4 pieces each and soaked in a bowl of water for 10-15minutes)
- 4 Medium sized Onions (chopped fine)
- 1 Large Tomato (chopped fine)
- 2-4 Spicy Green Chillies (chopped fine) – optional
- 7-8 Kokam (solam)
- 1 Tspn Ginger Garlic Paste (recipe mentioned below)
- 1/2 Tspn Turmeric Powder
- 1/2 Tspn Red Chilly Powder
- 1/4 Tspn Coriander powder
- 1/2 Tspn Sugar
- 1 Tspn Vinegar (optional) I add this because I like it very tangy
- 1/2 Cup Water You can drain out the bomil water and use that)
- 1 Large Potato (cut into 2 inch cubes)
- 2 Tbspn Cooking oil
- Salt(only if required) (sukha bombils are already very salty)
Instructions
- In a Vessel, Add the Chopped onions, Tomatoes, Kokam, Chillies and 2 tbspn oil, put a lid on the vessel and place it on medium flame
- Once the onions start getting cooked, add the ginger garlic paste and allow it to cook until the ginger garlic paste loses its raw smell
- Add in the Water, Turmeric powder, chilly powder, coriander powder, sugar and vinegar(if using) and mix it well.
- Add in the Soaked Bombils and the Potatoes. Cover the vessel and allow it to cook until the bombils and potatoes are fully cooked
- Once the potatoes and bombils are cooked, take off the lid and turn the gas flame high and allow all the water(if any) to thicken and dry out! The taste should be Spicy, Tangy, Salty and a little sweetish!
- Enjoy this Simple yet extremely flavourful dish alongside a nice hot bowl of Rice and Dal or Rice and Green Goan Chutney! You will Love it!!
Follow these steps to make the Ginger Garlic Paste
- 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like to remove the skin of the ginger. I don’t. However, you can do it the way you are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer this paste into an Air Tight container-As soon as the paste is ready, it will be hot, due to the pressure of the mixer rotation. Please wait until the paste has turned completely cool and only then cover it with a lid-Ginger Garlic paste should be stored in the refrigerator. It can be stored up to 15-20 days