The way Parsis enjoy Bombay Duck is distinct from other communities.
Article by Ismat Tahseen, TNN
Says Pervin Marzban Bilimoria who loves to cook the fish, “Vinegar is the trick here.
It must be added to the cooking process of the dry bombil preparation. This gives it that khatta-meetha taste it needs. Onion also adds sweetness to it.” She presents three styles to make this rainy season. Enjoy with hot white rice or bread…
Sookha boomla patio: Clean out dry bombil. Soak it in water to soften it. Marinate it with salt, turmeric and red chilli powder. Fry some onion, add green chilli paste, a few chopped tomatoes, dry masalas and some red vinegar. Add the bombils to this and fry them.
Tarela taja boomla: To make this, first squeeze the water out of fresh bombils and then marinate them. Now, mix the fish in rava. If you want the bombil crispy, coat them with chana atta or use wheat if you are more health-conscious. Place the fish on a hot tava with oil.
Tarapori patio: Grind a few red chilies, garlic and zeera in vinegar and marinate the dried bombils in this. Fry in oil. “It makes for a great side dish and is normally had with masoor or dhan daar,” says Pervin.