Bombay Duck Pickle Recipe

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Bombay Duck Pickle
How to make Bombay Duck Pickle
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Despite what the name suggests, Bombay Duck is actually a kind of fish native to the waters between Mumbai and Kutch. And yes, you can pickle that too.

Ingredients of Bombay Duck Pickle

  • 100 units of Bombay Ducks, dried
  • 250 gm Kashmiri chillis
  • 1/4 cup garlic, chopped
  • 2 Tbsp ginger, chopped
  • 1 kg cooking oil
  • 1 bunch curry leaves- clean and remove stems
  • 2 pods (whole) garlic
  • 1 ginger, chopped in pieces of 1 inch each
  • 2 Tbsp salt or to taste
  • 1 Tbsp haldi, turmeric powder
  • 3-4 sprigs curry leaves, clean and remove stems
  • 2 cups vinegar

How to Make Bombay Duck Pickle

  • 1.Wash the Bombay Ducks in vinegar and drain well.
  • 2.Grind the chillis, garlic, ginger, salt and turmeric to a paste.
  • 3.Heat the oil and fry the fish over high heat till brown.
  • 4.Drain it off the oil and keep it aside.
  • 5.Fry the curry leaves in the same oil, until they turn dark brown.
  • 6.Take them out of the oil and keep aside.
  • 7.In the remaining oil, add the ground paste and stir fry till the fat separates.
  • 8.Add the fried Bombay Ducks and cook them for 15 minutes over slow fire.
  • 9.Finally add the fried curry leaves mix well and shut off the heat. Store in an airtight jar.