2-3 fresh Bombils
4 garlic pods
1 tablespoon oil
2 cups water
To make bambooke bombil:
Clean the bombils, remove the guts and head and dry in the oven at 150 degree Celsius/ 302 degree Fahrenheit till transluscent on the grill. I am not mentioning time as this varies with the size. Do not use basting of any kind. If you have the opportunity to make real bambooke bombil dry fresh ones in a cane basket for a day in direct sunlight. They would be ready to use for dinner. Ignore the smell though ;).
1 teaspoon Koli masala
OR 1/2 teaspoon garam masala + 1/2 chili powder + 1/2 teaspoon turmeric
2-3 garcinia indica
1 handful coriander leaves
2 inch piece of coconut
1 green chili
salt to taste
Grind all the ingredients to a fine paste with very little water and keep the masala aside. Now the special requirement for this dish is that it has to be made in a shallow vessel called lagadi/ degchi. The reason for this is that bombil is a very delicate fish/ eel and it melts away in the curry if stirred or overcooked. You might end up with a gravy with just bones if this is over done.
So now first heat a shallow pan. Add oil. It should send up a swirl of smoke. Crush the garlic lightly and add it. Fry for 5 secs and then add the ground masala paste. Fry for 2 mins then add the Bambooke bombil that you made beforehand into the pan. Lay them gently in the pan add water just to cover the bombil. Boil for just 10 mins. DO NOT STIR AT ALL. Serve with care not to break the cooked Bambooke bombil. Your entire neighbourhood would know you made Bambooke bombil curry so try this recipe at your own risk.
Tuesday, November 14, 2006
This is a funny name if read in hindi it literally sounds like bombil from the bamboo. However to the Kolis Bambooke bombil means half dried Bombay duck. May be it got its name because Bombay ducks are infact dried on the bamboo. You might have seen them in Hindi films showing koli song and dance numbers. The bamboos are tied to form ladder like stilts called "Valandi" on which the Bombay ducks and other eel family fish are dried. If you go to any fishing village in and around Mumbai you will see them along the coastline. These Bambooke bombils are never sold in the market. It is strictly Koli trade family recipe if you have to taste it you got to get yourself an invitation from a Koli family or follow the recipe I have given here. This half dried bombay duck curry is very very tasty.
Pao in the pudding or Pao nu pudding So the December day came and went. Thru the day we went around doing our stuff. AC as usual in ...
We have these tiny saucers which are perfect to portion out Vasanu for a daily dose as long as the cool weather lasts. My husba...
Here is the Parsi style pooja thali called Ses. It has the cone of sugar called Soparo that symbolizes a mountain of sweetness. The roun...
We are happy to announce that with your patronage we have done well and now plan to widen our product range. As part of our expa...
A Parsi style stir fried prawns You have read it repeatedly here that my husband eats only a specific menu in a week after which we...
I was a kid in the time of black and white TV when on one sunday afternoon I saw this punjabi lady make this dish on TV. After that many a ...
and Hail Winter! This is a winter speciality. It is not just anybody's sweet. "Oh really! Can we call it a sweet?" says my li...
A good caterer allows one to relax and enjoy the celebration. Here is Girish Ketkar of Ketkar Caterers checking with each and every per...
Oh yes! If the Maharashtriya love their pangat the Parsi love theirs too. I got to to know this only at our reception. Like we Mahar...
I have been writing for India Food Network on the Koli cuisine and food culture, exploring the staple ingredients, nuances and paralle...