How to make Dry Fish-Bombay Duck - A dry dish of Bombay duck.

This recipe is contributed by Member SREEPARNA NANDYMAJUMDAR.

Main Ingredients : Bombay Duck, Onions (प्याज़ )

Cuisine : Indian

Course : Snacks and Starters

Dry Fish-Bombay Duck Recipe Card

Dry Fish-Bombay Duck

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Dry Fish-Bombay Duck checkout Bombil Fry. You can also find more Snacks and Starters recipes like Green Masala Fish Fry, Eggs Benedict, Tofu Mushroom Kebab, Makkai Na Bhajia.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dry Fish-Bombay Duck Recipe

  • Bombay Duck cut into small pieces 6-8

  • Onions 1 cup

  • Garlic paste 2 tablespoons

  • Turmeric powder 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Salt to taste

  • Oil 5 tablespoons


Step 1

Dry roast the bombay ducks. Remove and drain open an absorbant paper.

Step 2

Heat oil in a non stick pan add onions, and saute till light brown.

Step 3

Add garlic paste, turmeric paste, red chilli powder, salt and saute for a minute. Add bombay ducks to it and cook for a minute. Serve hot.