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
- 1 pound Bombay duck fresh or dried
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon salt (adjust to taste)
- Vegetable oil for frying
- Lemon wedges for serving
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%)
