Bombil Chutney Recipe

Cooking Directions

• STEP 1.Clean and marinate the Bombay duck fish with turmeric powder, red chili powder, and salt.
• STEP 2.Heat oil in a pan and fry the marinated fish until crispy and golden brown.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves. Saute until fragrant.
• STEP 4.Add chopped onions and cook until they turn translucent.
• STEP 5.Add chopped tomatoes, ginger-garlic paste, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and mushy.
• STEP 6.Remove from heat and let the mixture cool. Then blend it into a smooth paste.
• STEP 7.Heat oil in a pan and add the blended paste. Cook for a few minutes until the oil separates.
• STEP 8.Add the fried fish to the pan and mix well with the chutney.
• STEP 9.Cook for a few more minutes until the fish is coated with the chutney and heated through.
• STEP 10.Serve the Bombil Chutney hot as a side dish or accompaniment to a meal.

Cooking Tips

• Make sure to clean the Bombay duck fish thoroughly before marinating.
• Fry the fish on medium heat to ensure it cooks evenly and becomes crispy.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can store the leftover chutney in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store the leftover chutney in an airtight container in the refrigerator for up to 3 days.
• Serve the Bombil Chutney hot as a side dish or accompaniment to a meal.
• It pairs well with steamed rice, roti, or bread.