East Indian Fried Dry Bombil Masala#FishFriday

Dry Bombils are eaten mainly during the rainy season. A few years back it used to rain so heavily that no fish was available in the market so my mother use to fry these dry bombils masala.

In Bombay these are readily available, mostly brought during winter, then cleaned, dried again in the sun and then stored for use  through out year. In this recipe, we fry the bombils after marinating it with freshly ground red masala. These can be frozen and fried whenever required, stays good for months. This is my real comfort food, whenever I want something tasty, spicy and crispy.

Ingredients
10 - 12 Thick Dried Bombay Ducks/Bombils - cleaned
8 - 10 Dried Kashmiri Red Chillies
1 Teaspoon Cumin Seeds
8 Big Cloves Garlic
½ Teaspoon Turmeric powder
Salt To Taste
½ Cup + 2 Tablespoon Vinegar
Oil as required for frying

Method

Wash the bombay ducks/bombils well in water, then soak in vinegar for 10 - 15 minutes. 

Now clean them by cutting the stomach, tail and fins with a kitchen scissors.

Soak the red chillies in warm water for 30 minutes. Squeeze out the water and some of the seeds too.
In a small grinding jar add the red chillies , cumin seeds, garlic and turmeric powder. Grind this to a fine paste adding 2 tablespoons vinegar. Do not add too much water, while grinding can add 2 tablespoons, if necessary add more vinegar and grind this to a fine paste. Add salt, grind it again so that it well mixed. 

Take the soaked bombils from the vinegar solution and apply this ground paste to it well. Then take a meat mallet and lightly flatten them. At this stage you can freeze them in a single layer in an airtight container. Keep them aside for 10 - 15 minutes.

Heat oil in a broad frying pan , add 2 - 3 tablespoons of oil, arrange the bombay ducks and fry them on medium low flame till they are crisp and brown on one side

then flip them and fry till that side too is crisp and brown. 

Fried Dry Bombil Masala is ready to eat.

Enjoy this with just dal rice or even roti sabzi, they taste delicious.
My Notes
You can also use this Vindaloo Masala, add about 2 - 3 tablespoons and grind with garlic, salt and vinegar.

Labels: Seafood/Fish, Dried Bombils, Bombay Duck, 
East Indian, Fried, Vindaloo Masala, Fish Friday, Comfort Food , Main Course 

Fish Friday Foodies
Comfort Food Recipes

Hosted by Sue Lau
Bourride from A Day in the Life on the Farm
Cheesy Mixed Seafood Gratin from Food Lust People Love
Crab and Rice Croquettes from Palatable Pastime
Creamy Crab Soup from Karen's Kitchen Stories
Creamed Salmon from Sid's Sea Palm Cooking
East Indian Fried Dry Bombil Masala from Sneha's Recipe
Fish Po' Boy Sandwich from Making Miracles
Popcorn-Battered Fried Fish, Remembering Oklahoma, and Kids in the Kitchen from Culinary Adventures with Camilla 

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

Vegan & Gluten Free Potato Sprouts Soup#Soupswappers

Healthy, rich in protein soup made with fresh steamed sprouts and veggies.   You will love this vegan and gluten free potato sprouts soup.  It's filling , delicious and a real comforting soup. 

Ingredient
1/2 Cup Moong Bean Sprouts
1 Medium Potato -boiled, peeled & finely chopped
1 Medium Onion - finely chopped
1 Tablespoon  Cabbage - finely shredded
1 Tablespoon Carrot - juliennes
2 Cloves  Garlic - minced
1/2 Teaspoon  Sugar
1/2 Teaspoon Oil
2 Tablespoons Level Corn flour
2 Tablespoons Red Chilly Sauce or to taste
1 Vegetable Stock Cube
3 Cups Water  or as required

Method  

Wash the sprouts and boil them in 4 cups of water.
Drain them and discard the water ( sprouts tend to have a peculiar smell - discarding  the water eliminates it ).
Dissolve the corn flour in 1/4 cup water. Keep it aside.
Heat the oil in a heavy pan.
Add the onion and garlic and stir-fry for a minute.
Add the carrot, cabbage, sprouts, and finely sliced potato and stir-fry for 2  minutes.
Add the stock  cube and  water.  Let it come to a boil and simmer for 5 minutes.

Add the red chilly sauce, sugar and corn flour paste, stirring continuously.
Boil for 3 minutes or till the soups thickens a little .

Serve steaming hot,with crusty bread slices  or garlic rolls.

Labels :  Comfort Food, Gluten free, Healthy, Moong Beans, Potato, Soup, Soup Swappers, Sprouts, Vegan, Vegetables, Vegetarian 

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