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.
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Cuisine Indian
Servings 4 servings
Calories 339 kcal

Ingredients
  

All

Instructions
 

  • 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.
Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 339kcal (17%)Carbohydrates: 4g (1%)Protein: 70g (140%)Fat: 5g (8%)Saturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 300mg (13%)Potassium: 38mg (1%)Fiber: 1g (4%)Sugar: 0.1gVitamin A: 155IU (3%)Vitamin C: 0.3mgCalcium: 1586mg (159%)Iron: 22mg (122%)
Keyword fish
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