How to Clean / Cut / Fry Less Oil - Bombil ( Bombay Duck ) At Home || फ्राई बॉम्बिल
Автор: S R KITCHEN
Загружено: 2020-09-06
Просмотров: 621
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Growing up in a family of seafood lovers, I was accustomed to binging on the coastal preparation of fish, crustaceans, molluscs et al (apologies for going all Marine Biology on you). Every Maharashtrian in Mumbai is familiar with the concept of ‘fish fry’, ‘fish curry’ and everything surrounding it. With seafood being way more healthy compared to red meat, consuming it on a regular basis never tickles the guilty bone. Mumbai being a coastal city, we are blessed with fresh seafood. But when we talk about Mumbai and its love affair with seafood, one particular name which pops up is Bombay Duck or commonly known as ‘Bombil’.
I honestly don’t remember the first time I tasted Bombil, but I definitely remember the last (because I had it yesterday). Labelled as ‘lizardfish’ on Wikipedia, Bombil has a special place in the heart of Mumbai. Named Bombay Duck in English, people unfamiliar with this do consider it to be an actual duck. A very interesting name comes with an interesting story in the backdrop.
This soft, fleshy fish has a mythological story associated with it. Apparently, when Lord Rama was building a bridge to Lanka, he sought the help of all the fish in the sea. All obliged, but for our beloved Bombil. In a fit of rage, Lord Rama flung it aside, and it plopped into the seas near Bombay. Now I don’t know how true this story is, but I’m glad it was flung close to Aamchi Mumbai.
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