The sookha boomla or bambloe fish is a small fish found in the Bay of Bengal. It is preserved and known to the rest of the world as Bombay duck. To prepare Bombay duck for cooking, soak and wash well. Wrap in kitchen paper and place it between two plates with a weight on top to remove excess moisture from the fish. It can then be dried and shallow-fried with your preferred curry paste.
Ingredients: (Serves 4)
- 1 teaspoon cumin seeds
- ½ teaspoon Coriander seeds
- ½ teaspoon cloves
- ½ teaspoon black peppercorns
- 2 cm/1 inch length cinnamon stick
- 1 tablespoon chili powder
- 10 cloves garlic, peeled and sliced
- 125 ml/4 fl oz/½ cup vinegar
- 15 pieces Dried Bombay duck, soaked in warm water for 30 minutes
- 125 m/4 fl oz/½ cup vegetable oil
- 6 shallots, peeled and sliced
- ½ teaspoon ground turmeric
- Salt to taste
Method:
Roast cumin and coriander seeds in a dry pan over high heat for 5-6 minutes, or cook in the microwave oven for 2 minutes on High. Remove from heat and add cloves, peppercorns, cinnamon, chili powder and garlic. Blend using a few drops of vinegar if necessary.
Squeeze water out of soaked dried Bombay duck and dry well. Heat oil and fry dried Bombay duck until crisp. Remove and drain.
Reheat oil and saute shallots until brown. Remove all but 2 tablespoons oil and add blended paste. Stir-fry and add vinegar and turmeric. Bring to the boil.
Add crisp dried Bombay duck and cook, stirring until fish is tender and oil separates. Test for salt and add salt if necessary. Remove from heat and set aside to cool.
Store in bottles and use as an appetizer or pickle.
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