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Tarapori Patio (Bombay Duck)

Tarapori Patio (Bombay Duck)
Prep Time
20 Mins
Cook Time

30 Mins

Tarapori Patio is a sweet and sour seafood. Its is a Parsi dish. The native fish called Boomla (or Bombay Ducks) is abundant in the rainy season in Tarapore, Mumbai and other places. Boomlas are dried and salted to preserve.
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Source:  Asma Jan Muhammad
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  • Bombay Duck 10 dry
  • Garlic flakes 6
  • Dry red chillies 9 to 12
  • Cumin seeds 2 teaspoons
  • Onion, finely sliced 1
  • Vinegar 1/2 cup
  • Salt 1 teaspoon
  • Vegetable oil or melted ghee 4 teaspoon

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Cooking Directions

  1. Soak jaggery in 1/4 cup vinegar.

  2. Remove head, tail and any fin like protrusions near the tail from each Bombay Duck and cut each into 4 pieces.

  3. Grind to a paste the garlic, red chillies and cumin seeds with 1 tablespoon of vinegar.

  4. Heat oil or ghee in a pan and fry the onion till brown.

  5. Add spices paste and cook for few minutes.

  6. Add pieces of Bombay Duck and mix well.

  7. Add salt and 1/4 cup vinegar and cook for 3 minutes.

  8. Add the vinegar and jaggery mixture and 1/2 cup water, cover and cook on low heat until Bombay Duck are tender.

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