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Home Mangalore/Goa Recipes Pickles Bombay Duck Pickle

Bombay Duck Pickle

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Ingredients

Quantity Measure Ingredients Description:
Half Teacup Vinegar To wash as well as grind
25 Nos. Bombay Ducks (Bombil) dried - Wash Bombay Ducks, in Vinegar.
250 Ml. Cooking Oil For frying bombils
A Bunch Curry Leaves (Kadi patta) Clean and remove stems.. Fry
50 Grams Chillies Kashmir Remove stems. * Grind
Half Inch Ginger (Adhrak) piece - Grind
12 Flakes/Cloves Garlic (Lason, Losun) Remove outer skins. - Grind
1 Teaspoon Turmeric Powder Grind
Half Salt-Spoon Salt According to taste

Method

Wash Bombay Ducks, in Vinegar.  Cut in small pieces.   Collect the vinegar as you  drainin the bombils.  Fry these in heated oil.    Remove the fried fish, and keep aside.  

Fry the curry leaves in the same oil , until they turn dark brown.  Take them out of the oil and keep aside.

Grind the masala with the ingredients selected for grinding,  and fry the masala in oil, and when done, add the fried Bombay Ducks    

Cook for 15 minutes over slow fire.   Finally add the  fried curry leaves and store, until it becomes cool.

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