10 – 12 Dry Bombay Ducks
160ml of oil
3 medium onions finely chopped
5 cloves of garlic sliced
½ inch ginger thinly sliced
1½ – 2 teaspoon sugar
2 tablespoon vinegar
Salt to taste
Ingredients to grind:
15 -16 Kashmiri chilies
15 – 16 cloves of garlic (small Indian once)
1” inch ginger
¼ teaspoon turmeric powder
½ teaspoon cumin (Heap full)
1” inch cinnamon stick
18 – 20 peppercorns
11 – 12 cloves
¾ cup of vinegar
For cleaning the Bombay duck:
½ cup vinegar
1. Clean and cut the bombil into 1 ½ inch pieces.
2. Now wash the bombil in the vinegar and set aside (for 15 minutes).
3. Inspect the bombil after dipping in vinegar if it needs further cleaning.
*** If you want you could fry the bombil pieces in little oil for 2 minutes ( one min each side)
1. In a kadai / deep pan fry the sliced garlic and ginger in oil.
2. Once the garlic started turning brown add the finely chopped onion.
3. Sauté the onions till they turn translucent.
4. Now add the ground masala and cook for 2 minutes.
5. To this add sugar and a generous pinch of salt and cook till the oil separate (about 4 minutes).
6. Add the Bombay ducks pieces to the pickle masala and mix well.
7. At this stage add 2 tablespoon of vinegar.
8. Cook for about 12 -15 minutes and switch of the gas / flame.
9. Check salt to taste.
10. Set aside to cool
11. Put your Bombay duck pickle into a glass / ceramic jar and store it at room temperature for a week to mature.
12. Use as required.
Enjoy life, it’s delicious.
* If you need more oil to pour on top of the pickle after bottling, then just heat 30-45 ml (more if required) of oil and cool it before using ( while heating this oil add 1 teaspoon of pickle masala to add flavor to the oil).