Bombay duck (Dry)

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Despite its name it’s not a duck but a fish which is largely found in the seawater of Mumbai.

Dry Bombay duck is preserved using natural ingredients; ready to eat choice of this fish is easily available.

  • To oil add fenugreek seeds and crushed garlic with skin. Sauté it till the garlic skin becomes a tad brown.
  • Put in cumin seeds and give a little stir.
  • Add potato chunks to it, sauté it and leave it to cook.
  • To par cooked potatoes bestow in pieces of dry Bombay duck.
  • Sprinkle in freshly grated coconut, turmeric powder and salt.
  • Pour water just enough for the mixture to cook.

HAPPY EATING! (A piece of advice: Dry Bombay duck has a very distinctive and earthy taste which some may find irresistible while some may not.)

About mirandavoice

My interest in writing expands to travel, history, social and general topics. My articles are based primarily on my observations and curiosity in life. You will find the links of my articles in my Twitter account: mirandapresence My blog mirandavoice.com displays my thoughts. My blog masalahealth.wordpress.com (Quick Indian recipes – Easy, healthy,delicious) has recipes of my innovation in Indian cuisine. Journey along with me into the world of curiosity, Thank you. Sylvia Miranda (mirandapresence@gmail.com)
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