Bombay Duck Pickle

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Dried Bombay duck (bombil) pieces around 10 pieces long, cut it into small pieces and soaked in warm water for 20 mins

Oil 1/2 cup coconut oil or Vegetable oil

Kashmiri red chillies 8
Fried onions 2 cups or 2 big onions that is barista
Salt to taste
Turmeric powder 1 teaspoon
Deghi Red chilli powder 2 teaspoon Or 2 Deghi mitch.
Sugar 1 teaspoon or Jaggery 1 tsp
1 Tbsp of ginger garlic paste heaped
Or one can use to grind 1 inch ginger and 15 cloves of garlics.
1/4 cup vinegar

Grind the above ingredients to paste with vinegar

Directions how to cook

Step 1
Pat-dry Bombay duck pieces with an absorbent paper which was cut and soaked in water into one inch pieces or dry it in hot sun.

Step 2
Heat oil in a non-stick pan.
Add 2 tsp of mustard seeds
And few curry leaves

Step 3
Add masala paste to the same oil and sauté/fry for thirty seconds. Add salt to taste
mix and cook nicely

Separately Shallow fry duck pieces till golden and crisp and keep aside

Step 4
Add fried duck pieces to  the  cooked masala mix well  for 5 mins and switch off heat. Cool completely.

Step 5
Store in an air tight jar for 2 to 4  days and use as required.