From the stomach to the heart

March 9, 2011

Sukkha bombil (dry Bombay duck)

Filed under: fish — Tags: , , , , , , , , , , , , — Chaotic Soul @ 9:43 am

Well I won’t be writing in typical recipes writing site here rather just my experiences while taking pics as my mom was cooking….




3 onions (medium size)

1 tomato (big)

6-7 garlic

3-4 green chilly

10-12 Dry Bombay duck

2 potatoes (medium)

Oil for cooking

Salt to taste

Turmeric as per your wish

Red chilly powder (quantity as per your culinary buds can take)

Coriander for garnish

Well I know I started off writing like a proper recipe is written… well but ingredients are written in this way, isn’t it?


Anyways well first my ma asked me to chop the onions, garlic and green chilly and dice the potatoes and tomatoes.


After the chopping and dicing being done she blanched the cut dry Bombay duck.


Then take a deep pan (kadhai) and add oil. Let it heat and once it is heated add the onions, garlic, chilly and fry until the onions are translucent (pinkish).


Then add the potato and fry it for another 2 minutes. Then add the spices which include turmeric powder, red chilly powder and salt to taste. Meanwhile you can just play in the pan by stirring it continuously. After some time add the dry blanched Bombay duck along with the diced tomato. After a moments nice stir just close it with a lid, simmer the flame and let it cook. After 5minutes again give it stir and add little water and let it cook.


Keep checking whether the potato is well cooked once the potato is done one can put off the flame. And garnish it with fresh coriander leaves or some nice green chilly.


Serve hot with rice.


Well to be frank I don’t eat dry fish. But yeah my mom loves it and so does my brother and they say it was nice and tangy. Well one can always keep adding extra ingredients or just reduce some.


Keep eating keep blogging!!!



Hello world!

Filed under: Uncategorized — Chaotic Soul @ 7:16 am

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