Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks)Chilly Fry/Patiya

Sukha Bombil is an emotion which runs in the blood of most of us Asians ♥️
However much the entire house stinks while preparing this particular fish, we
don’t really mind😅 The salty taste and the crispy texture of this simple yet so
flavoursome fish is what makes it unique!

This recipe was taught to me by my Mum(who is a Kitchen Superwoman by the way😅)
and she calls it Bombil Patiya(I guess the Parsis make something similar and
call it Patiya and my mum had many Parsi friends)! To see The way her face
lights up each time she prepares this dish, is priceless! She just LOVES Sukha
Bombil patiya! Whenever she makes it or even talks about it, you will actually
see her salivating when she says “Aaha Ha Ha”🤤😛😋 And the best part is that
she has instilled this love for Sukha Bombil in me too🙈

The best combo I’ve eaten Sukha Bombil Patiya is with Goan Coconut Chutney and
Rice or Dal and Rice! “Aaha Ha Ha” 🤤😛😋 🙈 I’m sure you’ve eaten Sukha
Bombil in the form of pickles, panfried, crispy fried but very rarely do people
make a chilly fry out of it!

If you Love to eat Sukha Bombil and haven’t tried Sukha Bombil Chilly Fry, it’s
a definite Must Try!

Sharing with you all whatever my Mum and Nana has ever taught me, gives me so
much Joy♥️😊🤗

Servings: 4 People

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Course:

Side Dish Main Course

Cuisine:

Goan

Keywords:

bombil bombilchillyfry driedbombil driedbombyduck sukhabombil

Instructions

1 In a Vessel, Add the Chopped onions, Tomatoes, Kokam, Chillies and 2 tbspn oil,
put a lid on the vessel and place it on medium flame
2 Once the onions start getting cooked, add the ginger garlic paste and allow it
to cook until the ginger garlic paste loses its raw smell
3 Add in the Water, Turmeric powder, chilly powder, coriander powder, sugar and
vinegar(if using) and mix it well.
4 Add in the Soaked Bombils and the Potatoes. Cover the vessel and allow it to
cook until the bombils and potatoes are fully cooked
5 Once the potatoes and bombils are cooked, take off the lid and turn the gas
flame high and allow all the water(if any) to thicken and dry out!

The taste should be Spicy, Tangy, Salty and a little sweetish!
6 Enjoy this Simple yet extremely flavourful dish alongside a nice hot bowl of
Rice and Dal or Rice and Green Goan Chutney! You will Love it!!
7 1) Add the following into a mixer grinder*100 gms Garlic (skinned and roughly
chopped)*60 gms Ginger (thoroughly washed and roughly chopped. Some people like
to remove the skin of the ginger. I don’t. However, you can do it the way you
are comfortable :)-Grind these two ingredients to a thick fine paste-Transfer
this paste into an Air Tight container-As soon as the paste is ready, it will be
hot, due to the pressure of the mixer rotation. Please wait until the paste has
turned completely cool and only then cover it with a lid-Ginger Garlic paste
should be stored in the refrigerator. It can be stored up to 15-20 days

Recipe for Mumma’s Favourite Sukha Bombil(Dried Bombay Ducks)Chilly Fry/Patiya

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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