Bombil Pickle

Bombay Duck Pickle

MAKES 1 CUP

Chef Michael Swamy, head of the Food Team on MasterChef India, was the first to introduce me to East Indian cuisine. He invited me to his home in Mumbai for lunch one day, where his cook, Angeline, served us some bombil pickle. I have tasted several versions of this dish since, and this is my version. Many people add brown vinegar to this pickle, but the addition of vindaloo paste gives the best result.

INGREDIENTS

Vindaloo paste (for about ¾ cup)

2 tbsp oil

20 dried red chillies

30 cloves

5 × 1" sticks cinnamon

30 black peppercorns

1 tsp cumin seeds

40 cloves garlic, finely chopped

4 tbsp vinegar

Pickle

10 red Kashmiri chillies

1 tbsp tamarind pulp (p. 13)

10 black peppercorns

6 cloves

2" stick cinnamon

6 cloves garlic

1" piece ginger

1 tsp cumin seeds

1 (medium) onion, roasted over an open flame

2 tbsp brown vinegar

Sugar to taste

1 tsp salt or to taste

4 tbsp oil

2 tbsp vindaloo paste

15 (dry) Bombay ducks, cut into 1" slices

METHOD

Vindaloo paste Put oil in a frying pan over low heat. When hot, separately fry all the spices in the order given till each one changes colour and becomes fragrant. Cool to room temperature, combine with vinegar in a grinder and grind to make a smooth paste. Use as required. This paste can be frozen for 5–6 months.

Pickle In a grinder, combine all ingredients except oil, vindaloo paste and Bombay ducks. Grind to make a fine paste without adding any water. Put oil in a frying pan over medium heat. When hot, add ground paste and 2 tbsp vindaloo paste and cook, stirring continuously, till oil floats to the surface. Remove from heat and allow mixture to cool to room temperature. Mix fish into the cooked spice paste and fill into a clean, dry, airtight ceramic or glass jar. Pour the extra oil on top of the pickle before covering and store in a cool, dry place. Leave to mature for a week. This pickle will last for up to a year.