Bombay Duck 400g

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Bombay Duck 400g Summary

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.

Bomil 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.

Post and Packing : 3.75

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