Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, bombil(dried bombay duck) chutney. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Today we will make Dry Fish Chutney which was my fathers special recipe and unique style of preparation. This Dry fish chutney is often prepared during. Harpadon nehereus, called the Bombay duck, bummalo, bombil, and boomla is a species of lizardfish.
Bombil(dried bombay duck) chutney is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Bombil(dried bombay duck) chutney is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook bombil(dried bombay duck) chutney using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Bombil(dried bombay duck) chutney:
- Take 7-8 dried bombil
- Make ready 1 onion chopped
- Prepare 1 tomato chopped
- Get 1 tablespoon coriander leaves
- Prepare 5 garlic crushed
- Prepare 1 green chilli crushed
- Prepare 1 teaspoon red chilli powder
- Get 1 teaspoon Turmeric powder
- Prepare 1 teaspoon coriander powder
- Get 1 teaspoon cumin powder
- Prepare as needed Salt
- Take 1 tablespoon oil
My hubby drools over this particular fish and loves the dry bombil fried. For people who haven't tried this fish just a warning they don't. Also find here related product comparison A wide variety of dry bombay duck options are available to you, such as ad.
Steps to make Bombil(dried bombay duck) chutney:
- Clean wash and shallow fry bombil till golden and crispy
- Remove from oil and keep aside
- Meanwhile chop tomatoes and onions,crush garlic and green chilli together
- Take oil add onion and cook till golden in colour
- To this add garlic and green chilli crushed and saute for 30 seconds
- Add tomatoes and cook till they are cooked to this add dry masala
- Cook till oil separates add coriander leaves and fried bombil
- Cover and cook for 2 minutes,serve with roti, dal rice or khichdi
Suki Bombil Chutney l Dry Bombay Duck Chutney. The Bombay duck is actually a fish native to the waters in and around Mumbai. Fiendishly ugly, it is gelatinous and pink-skinned with a gaping maw. The word could have been an Anglicisation of the local Marathi name for the fish, bombil, used by the Maharashtrians that the British couldn't twirl their. The Bombay duck or Bombil is a very curiously-named fish, and there are lots of reasons that try to explain it.
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