Sukha bombil chutney (dried Bombay duck chutney)
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Sun-dried Bombay duck roasted and pounded with onion, garlic and chilli into a dry, punchy chutney eaten with rice or bhakri.
Region: Daman and Diu coastOccasion: Monsoon months, when fresh fish is scarceTime: 25 minServes: 4Non-vegetarian
Ingredients
- 6 dried bombil
- 1 onion, finely chopped
- 6 cloves garlic
- 1–2 tsp red chilli powder
- 1 tbsp oil
- Juice of ½ lemon and salt
- A little chopped coriander
Method
- Break the dried bombil into pieces, rinse quickly and pat dry.
- Roast them on a dry tawa or directly over a low flame until crisp and fragrant. Cool.
- Pound the roasted fish with garlic, chilli powder and salt in a mortar to a coarse mix.
- Heat the oil, fry the onion until soft, add the pounded fish and stir for 2 minutes.
- Turn off the heat and add lemon juice and coriander. Serve with rice or bhakri.
History
Drying fish in the sun on racks along the shore is an old way of storing the catch on the Daman and Diu coast for the months when boats stay ashore.
Significance
Dried fish dishes carry coastal families through the monsoon fishing ban, and dried fish is also sold to markets inland.