Bombay Duck is dried bomil fish from southern Asia. Bomil flourishes in the Arabian Sea of western India, and is a rich source of iron and omega-3 fish oils. They are 6 to 8 inches long, and fished in the months of November and December.
The fish are washed, filleted and then sun-dried on bamboo frames. When dried, the bomil are in flattish strips.
Lovers of Bombay Duck eat it as a side dish with curries, served as a starter, or crumbled over curry and rice as a garnish.
THE UNIQUE TASTE
" ... somewhere between an old pork crackling, an anchovy, and a piece of driftwood, the taste heavenly... "
HOW TO COOK BOMBAY DUCK
Deep fry Bombay Duck in oil for about 3.5 - 4.5 minutes, depending on temperature. Leave to drain excess oil on some kitchen paper. Then leave in a warm oven and when it becomes crispy, its ready to eat.
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