Eggs on Dried Bombay Duck or Fish Roe
This traditional Parsi dish, known as a "per eeda" preparation, transforms dried Bombay Duck (Levti) or delicate fish roe into a spicy, savory hash that serves as a flavorful bed for steamed eggs. The fish is meticulously cleaned and shredded to a fine, semolina-like texture, then sautéed with caramelized onions, garlic, and aromatic spices until golden and crisp. Finished with a splash of sharp vinegar for tanginess, the eggs are gently cooked atop the mixture, creating a rich and satisfying main course perfect for brunch or dinner.
Ingredients
- 1 pound Onions (Originally '1 Sher'. Finely chopped.)
- 1/2 pound Dried Bombay Duck (Levti) OR Fish Roe (Ankhaar) (Originally '0.5 Sher'. If using dried fish, it must be very fine/small. If using roe, use fresh.)
- 1/2 cup Ghee (Originally '0.25 Sher'. Can substitute with butter or oil.)
- 3 teaspoons Coriander-Cumin Powder (Dhana-Jira) (Originally '3 flat spoons'.)
- 1 teaspoon Turmeric powder (Originally '1 flat spoon'.)
- 1 teaspoon Whole Cumin seeds (Originally '1 flat spoon'.)
- 6 cloves Garlic (Large cloves.)
- 1 bunch Fresh Cilantro (Coriander leaves) (Originally '3 bundles' (historical bundles were smaller). Chopped.)
- 3 whole Green Chilies (Large size.)
- 2 teaspoons Strong Vinegar (Originally '2 small spoons'.)
- 3 whole Eggs
- 1 tablespoon Salt (Quantity estimated based on instructions calling for a 'heaping spoon' plus more for cleaning.)
Instructions
- 1Wash the cilantro leaves and green chilies, then chop them finely. Peel the garlic cloves and crush them finely together with the whole cumin seeds to create a paste.
- 2If using Dried Bombay Duck (Levti): Clean and shred it until it resembles fine semolina. Mix with a little salt and let sit for 10 minutes. Wash thoroughly to remove salt and grit, then mix in the coriander-cumin powder and turmeric. If using Fish Roe (Ankhaar): Clean the roe, mix with a little salt, and let sit for 10 minutes. Wash, squeeze dry in a clean cloth to remove all water until completely dry, then proceed.
- 3Peel the onions and chop them very finely (like crumbs). Heat the ghee in a heavy-bottomed pan (originally a tinned copper pan) over medium heat. Fry the onions until they turn a pale almond/brown color.
- 4Add the prepared fish (or roe) mixture to the fried onions. Add a heaping spoon of salt (adjust to taste, as the fish was pre-salted). Cook over low heat, stirring constantly with a spoon to prevent sticking. Continue cooking until the mixture turns slightly reddish/golden.
- 5Stir in the vinegar. Spread the fish mixture evenly across the bottom of the pan to form a bed. Crack the eggs carefully over the mixture (keeping yolks whole). Cover the pan and cook on low heat until the eggs are set to your preference (whites cooked, yolks runny or firm).
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