Bombay duck

Bombay Duck
An Indian fish delicacy
Bombay Duck is a traditional north western Indian delicacy of bummalo fish, salted and dried in the sun on the beach it was landed on, before being deep fried.

Bombil / Bombay duck: is a slim, soft fish, tastes best batter or crumb fried. When dried, it is the perfect monsoon accompaniment to fish curry and rice, when fresh fish is scarce.

Marinate the bombay ducks and potato with chilly powder, haldi powder, lemon juice, green chillies chopped finely and salt, mix the ingredients well and keep aside for ½ an hour.

Bombay duck = bummalo Substitutes: other small dried fish
bummalo See Bombay duck.

Bombay duck
Dried fish from India and Bangladesh, crumbled over stews and curries
Bonito ...

Bombay duck - A small dried fish served in curry sauce.
Bombe - A rich dessert containing cream or custard mixtures arranged and frozen in a mold.

Bombay Duck. A smallish fish native to the Bombay area known locally as Bommaloe Macchi. This was too hard for the British to pronounce so it became Bombay Duck.

Bombay duck An Indian fish (bombil) that is dried and used to flavor
curry dishes.
bombe (Fr. ) Ice cream that is layered and packed into a special mold,
originally shaped like- a bomb.
bonbon (Fr.) Candy, sweet.

Bombay Duck Canned, smoked and especially dried bummaloe fish, usually dried, salted and then grilled. Imported from India and served as a pungent relish with curry dishes.

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Ragu bolognese, also known simply as ragu, is the all-purpose thick Italian sauce made from minced beef and tomatoes. It can form the basis of lasagne or be served with spaghetti. Bombay duck ...

See also: Duck, Spice, Lemon, Garlic, Thyme