The Bombay Duck, also commonly known as Bummalo, is a lizardfish native to the waters between Mumbai and Kutch in the Arabian Sea. The fish has various regional names. It is called bombil in Marathi, bamaloh in ... More »
Soak Bombay duck in water for 20 minutes.
Remove and pat dry.
Slit open and remove backbone.
Fill with chutney, fold back and press.
Dip into beaten eggs and roll in breadcrumbs.
Deep fry fish in hot oil.
Serve with khichdi and sas (hot and sour sauce). - 39.6045
In a large self-closing plastic bag, combine the ginger, soy sauce, garlic, oil and cinnamon.
Rinse the duck and pat dry with paper towels.
Add to the bag.
Seal the bag and marinate in the refrigerator for 24 hours, turning the bag occasionally.
To prepare... - 39.2729
1. Clean fish, open them. Centre bones may be removed or left on as desired. Wash thoroughly.
2. Keep between flat plates with weight on top to remove excess liquid. Dry on cloth.
3. Grind together spices with tamarind pulp, vinegar and salt.
4. Rub into the... - 38.0093
