The house stinks! That’s what my sister says every time mom makes a bombil pickle. And it actually does. The East Indian Lonchey or East Indian Dry Bombil Pickle stinks when you put it together, but it tastes amazing, just like the mango amboshi.
What’s a Bombay Duck?
A bombil is definitely not a duck. A duck you can make a moile or a roast with, but with bombay ducks you can’t. By the way, did you know that the Bombil fish in English is called a Bombay Duck? Strange name isn’t it? But the Bombay Duck has been the English name of the bombil since 1850. Or so says the Oxford Dictionary.
Anyways the bombil is a tropical fish that has a funny mouth. Did I say funny? I meant looks like a cat glowering at you, except the sides of it’s face are missing.
What are you saying ‘men?
Isn’t that a good description?
Okay fine. The bombil or bombay duck is a funny looking fish.
No, seriously. I could have said more about the bombil being hung out to dry like the tooned uncles. But I guess I better not. Ehm! (For anyone who doesn’t know what tooned means, it’s a local word for intoxicated.)
Anyways, the bombil or Bombay duck fish is hung out to dry at many places along the Mumbai coastline and salted till it turns into sukka bombil or dry Bombay duck. And after that, it’s always stored in airtight containers because it has as much propensity to stink up a house as a beautiful smile does in lighting up a room.
Now there are a lot of recipes that come from the bombil or stink up the house as my siblings say. But let’s focus on the Dry Bombay Duck Pickle or the East Indian Bombil Pickle or the Sukha Bomblache Lonche today.
Dry Bombay Duck Pickle or East Indian Bombil Pickle or Sukha Bomblache Lonche Recipe
Washing and Chopping the Bombay Duck
Did you know that the bombil fish or Bombay Duck grows to about a foot in length? So dad usually segregates them by size before we cook them. Some get used for the pickle, some for chilly fry, some just go into storage after spending a few hours drying in the hall or in the oven.
Chop the sun-dried Bombay duck or bummalo or bombloe or bombil dry fish into approximately two-inch pieces. And it hits you again, the dry fish bombil smell.
After chopping the Bombay Duck, rinse it with water or vinegar and set aside.
Grinding the Masala
Gather your red chillies. Or buy them nowadays. Kashmiri chillies taste better than other varieties in the lonche, while resham patti chillies give that added spiciness.
Grind all the chillies together with jeera (cumin), haldi (turmeric powder), salt, cloves of garlic and a few slices of ginger. In the olden days they would be ground on the patha but there aren’t many pathas left nowadays. Use toddy vinegar to help you in the grinding, or if you are health conscious or living gluten free, use apple cider vinegar. (If you’re gluten free, make sure your turmeric powder has a GF or gluten free mark on it.)
The masala is quite similar to that of a vindaloo, isn’t it?
Grind the pickle masala ingredients together till smooth. (Sometimes we leave it a little coarse since it tastes much much better.) Certainly, I tell ya.
Adding the paste to the bombils
Add the paste to the Bombay Ducks and leave the pickled fish to marinate for a few hours.
Add oil and cook on a low flame for 15 minutes. Cook it ‘men, cook it stirring occasionally. And soon, or rather in a matter of fifteen minutes, our funny smelling awesome tasting bombil pickle is ready.
Store in airtight containers and they’ll last for a long time. Don’t forget to send some to all your aunties and uncles for tasting.
East Indian bombil lonche can be eaten just as a sukha bombil chutney or pickle or incorporated into other dishes, such as a dry bombil chilli fry. Just chop a few onions and chilly and fry it with the bombil and you’re sorted.
How do you eat your sukha bomblache lonche or sukha bombil pickle?
Recipe pointers and Tips
- If you prefer buy dried bombil that has already been cleaned – fins and head removed and tails cut off.
- The masala paste is quite similar to the Vindaloo masala.
- If you are health-conscious, you can use apple cider vinegar instead of toddy vinegar.
FAQ’s About Sukha Bombil Pickle
What are the other names for Bombil?
Bombil fish is called a Bombay Duck in English. It is known in Marathi as Boomla, Bumla, Bummalo, or Bombloe. A type of lizardfish, it’s also loitta, lote, lotiya, bumli, ushnish, bummili, and more.
What are the other names for Dry Bombil Pickle?
Dry Bombil Pickle is also called sukha bomblache lonche, sukha bombil pickle, bombil aachar, suke bombil pickle or dry bombay duck pickle.
What does dry Bombil smell like?
Dry Bombay Duck or most dry fish smell like the ocean, salty. It has a very strong pungent smell.
Is dry fish good for health?
Dry fish is supposed to have some nutritional benefits, and bombil is a good source of calcium.
Where does the Bombay duck come from?
It is found in the waters off the coast of Maharashtra, Lakshadweep, Bay of Bengal and can also be found in the South China Sea.
Other Recipes You Might Like
- Pakat or Ray Fish Fry
- East Indian Chicken Tope Recipe
- Beef Tongue Roast
- Egg Bhurji
- Foogias, fluffy bread to slurp up the food!
Did you love our recipe? Was it 4-star or 5-star? Please click on the stars or leave your review below!
You can print off the list of ingredients and instructions to follow for making this recipe via the recipe card below (for home use only).
You can also tag us on Instagram or join our Facebook group and share your lovely food pics and results of your food experiments there!
East Indian Dry Bombloe Pickle (Bombil/Bombay Duck)
Click the stars to add your rating! Left you don’t like it, right you love it!
- 10 Dried Kashmiri Chillies Preferably Kashmiri, but any will do.
- 2 teaspoon Cumin (Jeera) (Cumin)
- 1 cup Olive Oil Any other will do.
- .5 cup Vinegar Apple Cider works lovely if you’re gluten free, but any other will do for regular diets.
- 2 in Ginger
- 1 pod Garlic
- 2 teaspoon Salt
- 2 tbsp Turmeric Powder (Available Gluten Free if you require.)
- 500 gms Bombay Ducks (Sundried)
- Chop the Bombay Ducks (bombil) in to 2 inch pieces.
- Wash the Bombay Ducks in in water or vinegar and set aside.
- Grind the chillies, garlic, ginger, turmeric, salt, and jeera (cumin) together with vinegar. (Use apple cider vinegar and GF turmeric powder if you’re on a gluten free diet.)
- Add the paste to the Bombil and leave to marinate for a few hours.
- Cook the Bombil in oil on a low flame for 15 minutes.
- Store in airtight jars and distribute to friends and family.
Please click to rate the recipe! Left you don’t like it, right you love it!
*As an Amazon Associate I earn from qualifying purchases.
Nutrition (Per Serving)
Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.
4 thoughts on “Bombil (Bombay Duck) Pickle – Sukha Bomblache Lonche”
Yum, just thinking about the bombil pickle makes my mouth water. Absolutely love having it with some lentils and fresh hot rice. Especially good for a lazy afternoon lunch.
we marinate the bombloe and leave it overnight.
it’s my favorite pickle. we usually buy it from the cold storage. they sell small bottles. but we tried to make it at home with a dozen bombil this time. it was good. next time we’ll make more.
It is soo yammy with blender’s pride, Cheers