Dry Bombay Duck Recipe

Cooking Directions

• STEP 1.Clean the dried Bombay Duck by removing any impurities and soaking it in water for 10 minutes.
• STEP 2.Drain the water and pat dry the fish using a kitchen towel.
• STEP 3.In a bowl, mix together red chili powder, turmeric powder, salt, and a pinch of asafoetida.
• STEP 4.Coat the dried fish with the spice mixture, ensuring it is evenly coated on all sides.
• STEP 5.Heat oil in a pan and shallow fry the fish until it turns crispy and golden brown.
• STEP 6.Remove the fried fish from the pan and place it on a paper towel to absorb any excess oil.
• STEP 7.Serve the Dry Bombay Duck as a snack or appetizer with a side of chutney or lemon wedges.

Cooking Tips

• Make sure to clean the dried Bombay Duck thoroughly to remove any dirt or impurities.
• Adjust the amount of red chili powder according to your spice preference.
• Be careful while frying the fish as it can splatter hot oil. Use a splatter guard if necessary.

Storage and Serving

• Store the Dry Bombay Duck in an airtight container at room temperature.
• It can be stored for up to a week.
• Serve the dish as a snack or appetizer with mint chutney or tamarind chutney.