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Bombay duck
Bombay duck
Bombay duck. It’s not actually a duck, but rather a type of fish. Also known as “bombil,” it’s a popular seafood delicacy in certain parts of India, especially in Mumbai (formerly called Bombay, hence the name).
Bombay duck has a distinctive taste and texture. It’s often dried and salted, which gives it a crispy texture when cooked.
Ingredients
Method
- If using dried Bombay duck, soak it in water for about 30 minutes to rehydrate. If using fresh, skip this step.
- In a bowl, combine the turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
- Pat dry the Bombay duck and coat each piece with the spice mixture.
- Heat vegetable oil in a deep skillet or frying pan over medium heat.
- Once the oil is hot, carefully add the coated Bombay duck pieces into the pan. Fry them in batches to avoid overcrowding.
- Fry each piece for 3-4 minutes on each side until they turn golden brown and crispy.
- Remove the fried Bombay duck from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Repeat the frying process for the remaining pieces.
- Serve the crispy Bombay duck hot with lemon wedges on the side.
Nutrition
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