Bombay duck
Mumbai's fish that's not a duck
Think of it as: Like a fish stick with a custard-soft center
It's a fish. Nobody told the duck.
What does it taste like?
Crisp, spicy crust and an almost melting inside. Dried bombil smells powerfully fishy.
SweetSpicySourSaltyFunkSmellTextureCrunchy outside, very soft inside
What is it?
Despite the name, Bombay duck is a soft, floppy lizardfish called bombil in Mumbai. It's coated in semolina and fried crisp; the dried version has a famously strong smell.Source: Wikipedia
How locals eat it
Eaten at Mumbai seafood joints with rice and fish curry.
Watch it
More videos on YouTubeWhere is it from?
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✈ Check cheap flights Best timeOctober to March, when it's cool and dry, is best. Also tryButter chicken curryBiryaniDosa More from here🫧 Panipuri🐜 Kai Chutney (Red Ant Chutney)
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MusicBollywood music Songs everyone sings and dances to in the movies
SportCricket
Virat Kohli (cricket; India's star batter) World HeritageTaj Mahal and more National animalBengal tiger National flowerLotus FestivalDiwali (October-November, the festival of lights)
Ingredients
- 6 bombil (Bombay duck)
- 100g semolina (rava)
- 1/2 tsp turmeric
- 1 tsp chili powder
- Garlic and ginger
- 1 tbsp lemon juice
- Salt
- Oil for frying
Can't find it? Fresh bombil is rare outside India; dried ones show up in Indian grocers.
How to make it (one way)
- Remove head and bone and open the fish flat
- Press under a weight to squeeze out water
- Coat with spices, garlic, lemon and salt
- Dredge well in semolina
- Shallow-fry in plenty of oil until crisp
Get the ingredients (ad)
semolinaAmazon