Sukha Bombil Chilly Fry – Stir Fry of Bombay Duck Fish

The perfect creation made from the simple sukha bomblache lonche, the bombil chilli fry or Bombay duck chili fry is the perfect East Indian dish for starters or meals.

---

A strange fish that doesn’t look like a duck at all, the Bombay Duck is a funny-looking gelatinous fish from Mumbai, but can also be found in Bengal, Lakshadweep and some parts of the South Chinese sea.

We don’t always buy fresh bombloes. Sometimes we buy the dried ones that have been hung out to dry along the sea coast till they’re super salty and perfect for cooking or pickle making. Like every good East Indian, mum keeps her stock of dried bombil in the refrigerator, and taps into it whenever we need something to go with dal that isn’t fresh fried fish.

And when it’s time to make bummalo pickle, dad is given the task of chopping the sun dried boomla or bombloes into 2 inch pieces and segregating them into big and small pieces. Size matters! Well only maybe!

The bummalo pickle that we showed you in the other recipe is usually eaten with cooked yellow moong dal and rice or chapatis or apas. But this tangy and spicy Bombay Duck fish pickle is also used in many everyday dishes, from the atwan curry to the chilli fry.

With the entire house soon smelling like fish hung to dry on the seashore, it’s a dish that tastes much better than it smells. So here’s how to make a chilli fry of sukha bombil, East Indian style.

See How To Make The Sukha Bombil Chili Fry

And here are some other East Indian Recipes You Might Like

• Mudskippers – Fried
• Kingfish Masala Fry
• Squid Chilli Fry
• East-Indian Mackerel Stew
• Simple Fried Mullets