This is a very healthy and a nutritious Thai style salad, prepared out of grated or shredded green papaya. The dressing has all the flavors and taste - spicy, salty, sweet and sour. Again there are many versions to this dish.
Today I prepared this salad by adding some sliced assorted Bell peppers, onion, sliced kaffir lime leaves, coriander leaves and crushed peanuts to the grated raw papaya. I gave a slight twist to it by adding some crushed spicy fried Bombay Duck instead of the usual shrimps.
The addition of the roasted peanuts and the Bombay Duck gave a crunchy effect to this dish. It can be made into a veg. version by simply omitting the Bombay Duck. It is a perfect light dinner option along with some clear soup for all the weight watchers.
- 1 & 1/2 cups green papaya, grated
- 3/4 cup assorted Bell peppers, sliced
- 1 onion, sliced
- handful of coriander leaves, chopped
- 3-4 kaffir lime leaves, finely sliced
- 2 tbsp. roasted peanuts, coarsely crushed
- 2 tbsp. spicy fried Bombay Duck, coarsely crushed (opt)
- 2 tbsp. vinegar
- 1 tsp. red chili powder
- salt to taste
- 1/2 tsp. sugar (opt)
In a bowl, mix together vinegar, chili powder, salt and sugar, Keep aside. In a separate bowl, combine papaya, bell peppers, onion, coriander leaves, lime leaves and peanuts.
Sprinkle the crushed Bombay Duck. Just before serving, drizzle the dressing over it and serve.
This dish is a spicy, sweet and sour variation of the popular Maharashtrian cuisine of Bombay duck / dry Bombil fish. They are mostly found on the coastal areas, especially Konkan region where the fish is dried and preserved for later use.
I prepared a dry version of it, which tastes great with hot steamed rice or roti. It can also be made into a gravy form to be had with pav. I have used goda masala (a typical Maharashtrian spice mix), but in the absence of it, garam masala can be used.
- 250-300 gms. Bombay duck
- 2 onions, chopped
- 2 tbsp. garlic, grated
- 1 tbsp. ginger, grated
- 2 tomatoes, chopped
- 3 tbsp. oil
- 1 tbsp. red chili powder
- 1/2 tsp. turmeric powder
- salt to taste
- 1 tsp. coriander-cumin powder
- 1 tbsp. goda masala / garam masala
- 1 tsp. tamarind paste
- 1/2 tsp. sugar
- coriander leaves to garnish
Soak the fish in hot water for 20-25 minutes. Drain and clean thoroughly to remove all the sand.
Pat dry and keep aside. Heat oil in a pan and saute the onions till light brown. Add the ginger and garlic and fry for a minute.
Add the tomatoes and fry till well mashed up and the oil leaves the sides of the pan. Now add the Bombay duck, salt, turmeric powder, goda masala, coriander-cumin powder and red chili powder and saute for a minute.
Add the tamarind paste, sugar and 1 cup water and cook, covered on a low flame till dry. Garnish with coriander leaves and serve hot with plain steamed rice or chapati.
