From Grandma’s Kitchen: Bombay Duck Pickle (dry)

This is a fish pickle which will be a good accompaniment to rice and gravies.


10 Bombay ducks (large)

1 tsp cumin

1-inch cinnamon piece

3 cloves

1 tbsp turmeric powder

1-inch ginger piece

1 garlic pod

½ cup vinegar

½ cup oil

Salt to taste


Clean the fishes and cut into pieces. Fry them.

Grind the cumin, cinnamon, cloves, turmeric, ginger, garlic, vinegar, and brown it in oil.

Put in the Bombay ducks and cook.

Let it cool and store in a bottle.