|
|
Recipes
• Home • Recipes Recipes of Bombay Duck and Other Dry Fish
| Recipes for Dry fish |
1. Dried Bombay Duck' Dry Chutney. [ Serve 4-5]
Ingredients:
8-10 pieces of Bombay duck 1 pieces of filleted Bombay Duck, 30/40 gms. Wet masala (paste of fresh chilies, ginger. garlic, turmeric and salt.] as per taste. Dry powder of spices coriander. Cummins. cillies, cloves etc. (as pertaste]
Method: First of all take 5-6 Bombay Duck ( Head and Tail cut}. remove its fins and bones and then bake it in grills or ovens. After baking it well. put aside for few minutes and then make it semi-grind (better to grind with mortpl and pestle). After semi-grinding apply wet masala (Spices) and add few quantity of dry spices powder.
Now you have
delicious ''Bombay Duck's Dry Chutney have it with a rice or loaf.
2. Fried / Crispy Bombay Duck
[A]
Ingredients:
10-12 cut pieces of Bombay duck filleted Bombay Duck's pieces, 40/50 gms. Wet spices (paste of fresh chilies ginger. garlic, turmeric and salt.] Dry spice powder ( red chilies. cloves ,coriander, cumin seeds etc.] Edible oil for frying.
Method: First remove fins from Bombay Duck pieces, and wash it thoroughly and dip it in a water for 15 minutes. Then take from water and apply wet spices ( Masala] and keep it for 5 minutes. Then apply dry spices powder [ masala] on pieces" Now fry Bombay Duck pieces on Tawa 1 pan" keep it in hot oil until become crispy.
Once you find it crispy take it out of Tawa/Pan and get ready for starter snack ( may be with beer' ! )
[B] Soft Fried Bombay Duck
Ingredients:
8-10 filleted Bombay Duck's pieces other ingredients as above and gram flour approx 100 gms.
Method: Prepare Bombay Duck pieces as above with wet and dry masala [spices ] coating Bombay Duck pieces by gram/rice flours. Now fry it in heat oil. Keep in heat oil until well fried. When you find it well fried take out from oil and serve it with rice I meal.
3. Bombil batata bhaji [Bombay Duck with Potato]
Ingredients:
8-10 Bombay duck. cut into pieces 6 medium size potatoes preferably round In shape, 5-6 tbsp. Finely chopped coriander leaves. 4-5 chopped green chilies [ to taste) 3 tbsp. Garlic paste. 1/2 tbsp. Haldi [ turmeric powder] . 3 tbsp Red Chili Powder. 5 tbsp. Fresh coconut grated 4-5 tbsp. Oil. salt to taste.
Method: Thoroughly wash the slices of the Bombay Duck in water. Also clean the potato's thoroughly [with skin]. Coat the pieces of Bombay Duck with mixture of garlic paste. chili powder Haldi [ turmeric powder] , and salt. Cut the potato's to Ihin slices. Coal wilh Haldi [ turmeric powder], chili powder. salt. Coriander leaves . Green chilies and graled coconut. Put together the potato's and Bombay Duck and keep aside for 1 hour. Heat oil in a thick bottom vessel [Brass pan/Kadai ]. Add the potato's and Bombay Duck pieces and let the whole thing cook on low flame. Initially toss the pan [or you can stir it] to ensure that the oil spreads through the mixture Cover and cook till the potato's are done. Staunchly resist the temptation to open the lid and stir.
4. Bombil bhujne [Bombay Duck Bhujne]
Ingredients:
8-10 pieces of Bombay duck. 1;2 onion sliced long, a couple of green chilies chopped into half inch pieces and slit . 8-10 flakes of garlic. sliced 2-3 cocum bits. cup of water, 1 table spoon of oil. Grated coconut and chopped coriander for garnish
Method: Heat the oil and added to it the garlic slices and the chilies. In a couple of minutes and Ihe onion and sail till it turns Translucent. Gently lay the Bombay Duck pieces on the onion bed and carefully toss in vessel. Use wooden flat spoon Allow to cook for 5 minutes under lid. Add a cup of water and the cocum bits. bring 10 boil and allow simmering for a further 5 minutes. without stirring. Season wilh salt 10 taste. stir gently not harming the Bombay Duck pieces. Garnish with generous amount of coconut and chopped coriander Goes well with rice or chapattis.
5. Bombay Duck Pickle [ serves 4-6 ]
Ingredients:
6.8 pieces of Bombil [Bombay duck]. 4 tbsp. Vegetable oil. 2 fresh red chilies, chopped. 1 tbsp. Sugar ,450 g /1 Ib tomatoes, halved. 115 g/4 oz deep-fried onions.
Method: First soak Bombay Duck pieces in water for at-least 5 minutes pat the soaked Bombay Duck pieces with cloth / paper napkins. Heat the oil in frying pan/tawa and the Bombay Duck pieces for about 30-46 seconds on both sides until crispi. Do not allow it to burn, other wise its taste will become bitter. Drain well on kitchen paper.
In the same oil cook the remaining Ingredients until the tomatoes, become pulpy and the onions are blended into a sauce, Fold in the Bombay duck pieces and serve hot or cold.
6. Masala Parval with Dry fish
Ingredients:
Any dry fish- 250 gms., red chili powder 2 tsp. , salt to taste, turmeric powder 2 tsp. , oil to fry.
For parval masala . Big size parval 500 gms., Tomato 250 gms. chopped onion paste 3 tsp.. ginger garlic paste 3 tbsp., whole garam masala [ spices J few salt to taste, turmeric powder 2tbsp., tamarind pulp-1/4 cup, water 2 cup. fresh coriander to garnish.
Method: Make a mixture of all the fillings and fry it. Now peel and wash the parval cut one end and clean it with a spoon. Stuff the fish fillings in it and close the end with tooth pick and fry it lightly. To make gravy , heat a pan added oil and whole garam masala [spices].Add onion paste , ginger garlic paste, tomato and fry it. Now add salt, Turmeric powder, red chilli powder and tamarind pulp in it and fry until it removes oil. Now add water and turned to boil then add the stuffy and and fried parval in it . Cover it for 15 minutes with a slow flame. Garnish it with fresh coriander chopped and serve hot with rice.
7. Dry Fish Chutney.[Srilankan Recipe]
Ingredients:
500gms. Thora Karola, 3 tbsp. Suduru , 4 tbsp. Coriander , 1 tbsp. chili Powder, 2 tbsp. Sugar, 1 cut vinegar , 2 oz tamarind, 1 cup coconut oil 1/2 tbsp. Maduru .
Method: Wash and cut dry fish into very small pieces, and fry it roast and pound the curry stuffs. Mix with the sugar and vinegar. at the tamarind and put it on fire. Boil the Mixture until very thick. Then remove from fire and add the dry fish. Boil For another 2 minutes. when it is cool , bottle it and keep. |
|
PRODUCTS
Inquiry Basket
