Dry Bombil fry w/ recheardo masala


Wanted to start this weekend with a goan starter and since rechardo masala was previously prepared (see recipe for rechardo masala on mackerel fry post done earlier) this is the first thing that came to mind. For a re-cap I have posted the rechardo masala for you.

Rechardo masala ingredients:

8-9 Kashmiri chilies

8 Garlic cloves

1 inch ginger

1 tsp cumin seeds

1 long cinnamon stick

10 black peppercorns

9-10 cloves

½ tsp turmeric powder

3 tablespoon tamarind water.

1 tsp sugar

**Grind the above ingredients with only vinegar, to a smooth paste.

** If you want to store the masala for long then use half onion sauté in little oil (add while grinding).


1. Take few bombils dip them in brine for about 15 minutes.

2. Now clean the bombils well and cut into 2.5″ inch pieces.

3. Apply rechardo masala, let it marinate for about 1-2 hours or longer.


4. Pan fry them on medium to low heat till crispy.




2 Comments Add yours

  1. Roanne says:


    For dry bombil fry receipe first step is to dip in brine please can you ellaborate more in detail how should i do that


    1. alvesnaaron says:

      Hi Roanne,

      Dipping them is water with little salt will remove any unwanted germs and also retain the saltiness too.


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