Bombay Duck
Bombay Duck is dried bomil fish from southern Asia. Bomil flourishes in the Arabian Sea of western India, and is a rich source of iron and omega-3 fish oils. They are 6 to 8 inches long, and fished in the months of November and December. The fish are washed, filleted and then sun-dried on bamboo frames. When dried, the bomil are in flattish strips. Lovers of Bombay Duck eat it as a side dish with curries, served as a starter, or crumbled over curry and rice as a garnish. " ... somewhere between an old pork crackling, an anchovy, and a piece of driftwood, ....... heavenly... " Simply deep fry in oil for 3.5 - 4.5 minutes, depending on temperature. Leave to drain excess oil on some kitchen paper. Then leave in a warm oven and when it becomes crispy, its ready to eat. NOTE : No need to soak before frying.
The Taste
From BBC website
Cook Bombay Duck
Fishing boats - Mumbai harbour Hanging bomil to dry
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