Goan Bombil Mol Recipe | Homemade Goan Style

Описание: Bombay Duck / Bombil Mole / Molho

Bring a taste of Goa to your kitchen! My Bombil Mol is a traditional Goan dry fish pickle made with sun-dried Bombil, mild spices, tangy vinegar, and a touch of garlic for extra flavor.

I’ve used cold-pressed sesame oil to keep it authentic, and the key is gentle frying to keep the fish tender. Perfect to keep handy for days when fresh fish isn’t around. Try it at home and enjoy the true flavors of Goa!

For Cleaning the Bombil

150 g uncleaned Bombil
~1 cup vinegar (for cleaning)

For Shallow Frying the Bombil

1/3 to 1/2 cup oil, divided into a few batches

For the Masala Paste

10–12 dry red chillies
1/4 tsp cumin seeds
2–3 small sticks of cinnamon
7–8 cloves
1/2 tsp black peppercorns
1/4 tsp turmeric powder
7–10 garlic cloves
1/2 inch ginger
1/2 to 3/4 cup vinegar (to grind into a paste)

For the Final Tempering / Pickle

1/4 cup oil
8–12 garlic cloves, finely chopped
1 tbsp jaggery
Salt to taste
3–4 tbsp vinegar (to clean the mixer jar)

Please note

I have used 150 grams of uncleaned Bombil for this recipe

I have used cold-pressed sesame oil, which adds a nice aroma and flavor

You can also use cold-pressed coconut oil if you prefer

Do not skip the chopped garlic in the recipe, as it gives extra flavor

The masala is kept mild, but you can increase or decrease the spice level according to your taste

Frying the garlic and the Bombil is very important — the key is not to fry until crisp or dark, just fry evenly so it cooks through and remains tender

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