Dry Bombil Chutney: A Spicy And Unique Recipe
Image Credit: Bombil Chutney/ Screengrab/youtube

Dried Bombil Chutney, cooked in the Maharashtrian style, is a melange of flavours, from spicy to slightly pungent. Dried Bombil Duck or Bombil Fish may be an issue for some because of it's smell, but it must be said that once the fish is cooked the smell more or less goes away, so if you haven't tried this dish yet, give it a try because it is truly unique. 

For those who love dried Bombil fish, this dish can be made at home. However, the fish must be washed well before cooking. The Bombil fish is cut into pieces and soaked in a cup of hot water for about two hours to make it soft. After draining the fish of water, wash it again before it is lowered into the spicy gravy comprising onion, potatoes, tomatoes, a few spices, and a masala paste--the highlight of the dish--made with garlic cloves, the green chili, and a handful of coriander leaves. 

Here is a recipe for Dried Bombil Fish Chutney:


Dried Bombil fish

1. 2 potatoes 

2. 1 onion

3. 4-5 garlic cloves

4. 1 green chili

5. A few curry leaves

6. 3-4 dry red chilis 

7. A handful of coriander leaves 

8. 1 onion

9. 1 tomato 

10. 1 tablespoon fish masala powder 

11. 1 teaspoon turmeric powder

12. Refined oil 

13. Salt as per taste preference 

14. Hot water

Bombil chutney/ pinterest.com

1. Take about 20 Bombil fish, clean it thoroughly, and cut it into small pieces

2. Soak the Bombil fish pieces in a bowl of one cup of hot water 

3. Slightly roast the dry red chilis for about a minute 

4. Take the garlic cloves, the green chili, and a handful of coriander leaves and grind all of it together in a mixie to make a coarse masala paste

5. Chop the onion into slices, chop the potatoes into medium-sized pieces, and chop the tomatoes 

6. In a pan add 5 tablespoons of refined oil and heat it over low flame, add the onion slices and saute over medium flame but it must not be too soft

7. Add a handful of curry leaves, add the chopped potatoes, add a little bit of water, and mix well

8. Add one tablespoon fish masala powder, one teaspoon of turmeric powder, and salt as per taste preference, and mix well

9. Add the chopped tomatoes and a little bit of coriander leaves, and mix well 

10. Add the masala paste and mix well, wait till the oil comes up 

11. Drain the Bombil fish pieces, wash again, and add, mix well 

12. Put the flame on low, cover the pan, and let it cook for five minutes 

13. Then add half cup of water and let it cook for six minutes over low flame 

14. Once the potato is cooked and not too soft, add 2 or 3 pieces of kokum, soaked in water for about 10 minutes, or you can tamarind juice,  mix well, and let it cook for 10 minutes 

15. Serve Dry Bombil Chutney hot 

The Dried Bombil Chutney can be savoured with steamed rice for a satisfying meal.