Bombay Duck

The mysterious Bombay Duck (it’s named after a train - a long story) starts out as a small fish with ferocious jaws - the bummalo. But it’s known wherever Indian cooking is appreciated in its crackling dry very pungent version. We would recommend traditional Bombay methods of preparation with plenty of chilli powder and turmeric. Trim the fins and its ready to go - soak your Bombay duck for at least 20 minutes, pat dry then chop and fry with your Indian spices - the hotter the better! The fish are dried and in a vacuum pouch so the smell isn't apparent and will keep well in a store cupboard.

Try our Bombay Duck..

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[cpurssey]

I love the stuff. Not as good and South African bokkoms though.