October 31, 2020

Recipe for Recheado Stuffed Sukha Bombil Fry(Dry Bombay Duck)

When you’re having guests over and you’re planning to make Sukha Bombil, trust me, you don’t have to send them your location pin because the Aroma of the Sukha Bombil is so strong that it will automatically direct your guests over to your place! Hahaha

Some call it Stink…Some say Smell.. But I say A.R.O.M.A……

Sukha Bombil is a family favourite and we don’t only pair it with SeaFood curries, but also Meat curries too! Right from a Chilly fry form to a Masala fry form or even a plain crispy fry.. we relish it all!

The lazy bum that I am, I usually look for shortcuts to make certain dishes but this I so wanted to make how My Mum makes it.. When Mum makes it, we don’t bother counting how many we are eating, not even realising how tedious it could be for her to make it for us and mind you she does it without complaining and when she sees us eating, there’s a certain joy in her eye! But, being away from home and in another country, when you have to do iton your own, reality hits you hard and you can’t stop feeling guilty of taking Mommy love for granted, overeating is another story all together!

So, Here’s the way my Mommy loves her Stuffed Sukha Bombils!

Course Side Dish, Starter

Cuisine Goan, Indian

Keyword Bombay Duck Fry, Bombil Fry, Dry Bombay Duck, Recheado Sukha Bombil, Stuffed Dry Bombay Duck, Sukha Bombil

Prep Time 30

Cook Time 15

Total Time 45

Servings 4 pcs

Ingredients

4 Large sized Dry Bombils(Bombay Ducks)
My Shortcut Recheado Masala(recipe link given below)
Oil for Frying

Instructions

With the help of a Knife or Kitchen Scissor, take off the Head, Tail and Fins of Each Bombil
With the help of a Kitchen stone or Pestle, hit each Bombil on the flat side. This helps the Bombil soften up a little
Then place the Bombil as shown in the pic and hit it with the Pestle or Kitchen stone. This will help it loosen up a little
Now, with the help of your fingers or a knife, open/slit each bombil from the centre
(It should open like a book)
Again, with the help of a kitchen stone or pestle, hit the Bombil down in the centre so that it is completely flattened
Cut Each Bombil into 3 or 4 equal parts
In a bowl of water, soak the cut Bombils for about 10-15 minutes
After soaking, The Bombil will look like this
Then, discard the water and clean the centre of the Bombil(the bone) and if there are any black sides, etc.
Note: Soaking the Bombils in water will make it easier to clean them
Once all the Bombils are cleaned, place them in a Muslin cloth or Tissue and squeeze off all the excess water. It’s ok if the Bombils are a little moist
Stuff about ½ Tspn Recheado masala in the centre of each Bombil and fold them
Now, heat some oil in a Pan on very low heat
Note: If the heat is high, the bombils will turn black faster, due to the sugar in the Recheado masala(the sugar gets caramelised while frying) and the bombils will remain raw and hard
Transfer all the stuffed Sukha Bombils into the Pan
Cover the Pan and let the Bombils cook for 7-8 minutes
Flip the Bombils on the other side, drizzle some oil in the pan and allow it to cook for another 7-8 minutes. (Cover the Pan). It takes me exactly 15 minutes for the Bombils to get fried, cooked and soft.
Once it gets a nice dark colour, turn off the heat and enjoy your Sukha Bombil as a starter or as a side with Dal and Rice! Yummm! My most fave combo!

Some Notes and Tips

This is how my Mum makes Stuffed Sukha Bombils.
However, If you don’t wish to follow all these steps or are running out of time to go through the entire process of opening up the Bombils, Soaking in water, etc. I would suggest you to purchase the medium sized Bombils and not the Large ones as I have used. You can just Take off the Head, Tail and fins, wash each Bombil(don’t soak or anything), pat it completely dry with a Muslin cloth or Tissue, cut each Bombil into 3-4 equal parts, coat each cut Bombil piece with recheado masala and fry it following the same steps
If you wish to apply the Recheado Masala and store the Bombils for a longer period, then follow the same step above, just that you have to ensure that after washing, the Bombils have to be wiped completely Dry with not even a drop of water on it or else, there will be Fungus on it after some months. After applying the Recheado Masala to each Bombil, drizzle 1 Tspn Oil and Mix it all up well and store it into a Glass jar and tuck it into the refrigerator
(Oil and Vinegar act as Natural Preservatives and since Sukha Bombil already has Salt, you don’t have to add salt to it)
If you wish to Fry Sukha Bombil without any Masala, I would suggest you to purchase the extremely fine/thin Bombils. All you have to do is, take off the Head, Tail and fins, cut into 3-4 equal pieces and fry on medium heat for 10 minutes or until golden crisp(At home, we love to eat plain fry Sukha Bombil with Mutton Curry and Rice…Yummmm)