Foodie Friday – Bombay Duck

An unusual one today.  This dish is not duck and it's not from Bombay.  So why is it called that?

The name was given to the dish by the English although the fish is indeed Indian.

After drying and salting this fish is very strong in smell and so is usually transported in airtight containers.

The Europeans banned Bombay Duck imports for some time although a partial solution to this has now been found.

A London homeware firm has called itself Bombay Duck – there doesn't seem to be anything fishy (or Indian) about them.

Classic Fried Bombay Duck.

Ingredients:
3 tbsp vegetable oil
1 tsp chilli powder
1 tsp turmeric powder
Salt to taste [Ground pepper if you like]
Take the prepared soaked Bombay Duck and pat dry with kitchen towel.

Now mix the chilli powder and turmeric powder together and place the Bombay Duck in, to cover and lightly marinade.

Heat oil in a frying pan and once hot add the Bombay Duck, a few at a time, frying them off till golden brown.

Now take out onto kitchen paper and sprinkle with salt [season with pepper if required]. Enjoy hot. Some enjoy it more ‘well done’, simply fry for a bit longer. Experiment and get the balance you like.