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.
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
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
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
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.
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.
then flip them and fry till that side too is crisp and brown.
Fried Dry Bombil Masala is ready to eat.
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
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