Dry Bombay Duck Pickle | Dry Bombil Pickle | Fish Pickle | Fish Para | Bombil Mole | Monsoon Special

#fishpickle #bombilrecipe #bombayduck
This pickle has many names in various regions. Some call it Fish Pickle, Fish Para, Dry Fish Mole, Sukha Boomla Nu Patio, Tarapori Patio, Parsi Patio, Dry Bombay Duck Pickle, Dry Bombil Pickle too. It makes a great accompaniment with Rice, dal or just chapattis too. Enjoy this spicy and tangy fish pickle during the monsoons too!

Ingredients: (1 cup = 200 ml)
50 to 60 Medium Size Bombay Ducs/Dry Bombil (165 gms after cleaning & cutting into pieces)
½ Cup Vinegar for washing the Dry Bombay Ducks
1 to 2 Tbsp Oil for frying the Bombay Ducks

Masala Paste:
25 to 30 (70 gms) Kashmiri Red Chillies
5 Spicy Red Chillies (add more for more spice)
1 + ½ Tbsp (15 gms) Jeera /Cumin Seeds
1 Tbsp + 1 Tsp (12 gms) Turmeric / Haldi Powder
32 cloves of Garlic (45 gms)
2 Inches (15 gms) Ginger
3 Pieces (6 gms) Cinnamon / Dalchini
15 Cloves/Laung
1 + ½ Tsp Pepper Corns (6 gms)
2 Cups (400 ml) Vinegar
1 Cup (200 ml) (180 gms) Cooking Oil
1 Tsp Salt (adjust according to taste)
1 Tsp Sugar

Soak the above ingredients with vinegar for 15 to 30 minutes & then grind into a paste.
Cook the paste on medium flame for 12 to 15 minutes. Once cool fill in clean glass jars/bottles.
Tastes best after 7 Days. Since the weather is hot and humid, it is best to store in fridge for months. Use clean spoon every time to take some from the bottle.

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