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21 Dec 2011

Xukaan Bamla Maas Chutney

Dried Bombay Duck* Chutney

  • Dried Bamla Fish - 2
  • Onion - 2 (Chopped)
  • Tomato - 1
  • Garlic pods - 10-15 (Mashed)
  • Green Chilly - 5-6
  • Mustard Oil - 2 Tbsp
  • Salt - To taste (Add very little salt as most dried fish are already salted)
  • Roast the dried Bamla fish on a tava
  • Cut the fish into pieces
  • Wash with warm water, drain the water
  • Roast the tomato and peel the skin off. Mash and mix with the fish
  • Heat mustard oil
  • Add chopped Onion
  • Fry for a minute
  • Add Garlic pods
  • Fry for 30 seconds
  • Add the fish and tomato mix
  • Add Chopped Chillies, Salt and mix
  • Fry for a minute
  • Serve with Rice
*"The origin of the term "Bombay duck" is uncertain. The shoals of fish on the Eurasian continent were separated when the Indian plate moved into it, dividing the species along the coasts of Eastern and Western India. When the rail links started on the Indian sub-continent, people from the eastern Bengal were made aware of the large availability of the locally prised fish, on India's western coasts and began importing them via the railways. Since the smell of the dried fish was overpowering, its transportation was later consigned to the 'Mail' Train. The mail train __ the Bombay Mail or the Bombay Dak __ thus reeked of the fish smell and 'You smell like the Bombay Duck', was a common term in use in the days of the British Raj. In Bombay, the local english speakers then called it so, but it was eventually corrupted into "Bombay duck.."~wikipedia

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