A common bombay duck recipe calls for the desired amount of fish to be chopped into small pieces and fried in oil. The pieces are then drained and combined with a stir-fry of pre-fried golden onions,cloves, and dried chilies. After a few minutes of stir-frying, lemon juice and salt ca...
The Bombay duck was a little curly, and I’m not sure what it was coated in, but I think it was a dry rub flour (I think semolina flour similar to thisrecipe), and then deep fried. The lizardfish was crispy on the outside, and wonderfully buttery and silky soft on the inside. ...
The recipe also depends on the kind of fish used – shidol, usually made with puthi, disintegrates and almost has a chutney like consistency, Bombay duck or lotka/loitta is more chewy and is great for frying, dried prawns can be both fried or used in curries and so on. My favorite ...
green chillies chopped finely and salt, mix the ingredients well and keep aside for ½ anhour. Heat oil in a vessel and add in smashed garlic flakes, when the flakes turn slightly brown add the marinated Bombay ducks and simmer for a while, add the thinly slice potato. Cover the vessel...