Dry Bombay Duck Fry Recipe the most favorite in our house. This dish is crispy, spicy, tangy and tempting and a Goan Recipe. For people who don’t know what are Bombay Ducks they are a type of white fish available only on the Mumbai Coast hence the name. I have used the dried fish which are easily available in Mumbai and Pune. This fish is also called as bombil, bombla in India. You also get the semi dried version of bombay duck which is quite delicious and known as bamboo or bambooke bombil.
Generally dried fish is made during monsoon when it’s the breeding season for fish. Also the monsoon is quite heavy so fish catchers aren’t able to catch huge amount of fish. So dried fishes are made in form of curries, stir fry, fry etc here.
This version of Bombay Duck Fry is a goan version and from my mom’s treasurebank. They taste great as a accompaniment with khichdi, pulao, dal rice, curry or bread. My hubby drools over this particular fish and loves the dry bombil fried.
For people who haven’t tried this fish just a warning they don’t smell great while frying. But they taste good that I could assure you. So it’s necessary to marinate them with vinegar or lime juice before frying or cooking to reduce the smell. You should select the thin dry bombils / bombay duck. Immerse them in water with little salt and vinegar. Once they soften remove their head, tail and fins if there are any. Marinate and then fry.
Let’s make step by step Dry Bombay Duck Fry Recipe:
1. Firstly rinse the dry bombay ducks. Immerse them in water with little salt and vinegar for 10-1 5 mins. Once they soften just remove the head, tail and fins if there are any.
2. Now marinate the cleaned fish with kashmiri red chili powder, turmeric, salt and vinegar for 10-15 mins. Coat the paste nicely all over the dry fish. I don’t have a pic for this one.
3. Place a pan with oil on high heat. Once oil is hot reduce the heat to medium. Shallow fry the marinated bombay ducks until crispy and golden brown.
4. Switch off the gas and serve the dry bombay duck fry with lunch, bread or chapati.
If you love sea food then do check goan prawns pulao, crab curry, achari jhinga, goan prawn curry recipe, prawns masala, pomfret recheado, clam dry and prawns in green masala.
Dry Bombay Duck Fry Recipe below:
- 2 tbsp oil for shallow frying or as required
- 12-14 dry bombil rinsed and cleaned
- 1.5 tbsp red kashmiri chili powder or chili powder
- 1 tbsp turmeric powder
- 1 tbsp vinegar + 1 tsp vinegar to immerse the bombay duck( I used coconut vinegar) you could use white vinegar
- salt as per taste
- Firstly rinse the dry bombay ducks. Immerse them in water with little salt and vinegar for 10-1 5 mins. Once they soften just remove the head, tail and fins if there are any.
- Now marinate the cleaned fish with kashmiri red chili powder, turmeric, salt and vinegar for 10-15 mins. Coat the paste nicely all over the dry fish.
- Place a pan with oil on high heat. Once oil is hot reduce the heat to medium. Shallow fry the marinated bombay ducks until crispy and golden brown.
- Switch off the gas and serve the dry bombay duck fry with lunch, bread or chapati.
2. You could use white vinegar for this recipe.
3. If you don't have dried bombay ducks then fry the fresh ones same way.
J Syam says
In 1976 I stayed with my aunt in Pune and had baomaby duck for the first time The bai use to char them on a open fire in the back yard and then debone and grind them on a sil batta. The flaky fish was then mixed with chopped onions, garlic, green chillies and coriander leaves with mustard oil and it was heavenly to eat
maria says
Thankyou Jay the recipe made in open air and ancient tools always have a great taste and flavor. True I can imagine and feel the taste.
Joy says
Bombay duck is called LOTE in West Bengal and Bangladesh. It is widely available and popular dish. Google LOTE MAACH (fish in Bengali is called MAACH) for various recipe.
maria says
Thanks Joy for your input 🙂
Richa says
I love Bombay Duck – specially dried fish. This is such a simple recipe. We do the same masala at home and call it Meet Mirsang. I’m going to try this the next time I can get my hands on some Bombay Duck
maria says
Thankyou Richa for updating me with Meet Mirsang 🙂 do try this is simple yet great to taste.
lokesh kumar says
I am indian chef .present work sakti place hotel ponda Goa.