Pineapple Brand Bombay Duck Fish 14 oz

Pineapple Brand Bombay Duck Fish

 

**Bombay Duck**, also known as **Bombil** (scientific name: *Harpadon nehereus*), is a unique fish native to the waters of the Arabian Sea and Bay of Bengal. Despite its name, it is not a duck but a type of lizardfish. Known for its soft, delicate texture and rich flavor, it is a staple in coastal cuisines of India, particularly in Maharashtra, Gujarat, and Bengal.

 

**Characteristics**:

- **Appearance**: Long, slender, and translucent body, often pale pink or silver.

- **Texture**: Extremely soft and gelatinous when cooked, with a melt-in-the-mouth quality.

- **Flavor**: Mildly sweet and umami-rich.

- **Nutritional Value**: High in protein, low in fat, and a good source of Omega-3 fatty acids.

 

**Culinary Uses**:

Bombay Duck is often enjoyed fresh or dried. Fresh Bombay Duck is typically fried, curried, or steamed, while the dried version is used in chutneys, stir-fries, or as a snack.

 

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### Simple Recipe: **Crispy Fried Bombay Duck**

 

**Ingredients**:

- Fresh Bombay Duck: 500g (cleaned)

- Turmeric powder: 1/2 tsp

- Red chili powder: 1 tsp

- Garlic paste: 1 tsp

- Lemon juice: 1 tbsp

- Rice flour or semolina: 1 cup (for coating)

- Salt: To taste

- Oil: For shallow frying

 

**Instructions**:

1. **Preparation**:

- Clean the Bombay Duck thoroughly and pat it dry with a paper towel.

- Marinate the fish with turmeric powder, red chili powder, garlic paste, lemon juice, and salt. Let it rest for 15-20 minutes.

 

2. **Coating**:

- Spread the rice flour (or semolina) on a plate. Coat each piece of marinated fish evenly with the flour.

 

3. **Frying**:

- Heat oil in a frying pan over medium heat.

- Gently place the coated fish in the pan and fry for 3-4 minutes on each side until crispy and golden brown.

 

4. **Serving**:

- Remove the fried fish and place it on a paper towel to drain excess oil.

- Serve hot with a side of lemon wedges, onion slices, and green chutney.

 

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### Quick Tip:

For an extra crispy texture, mix a little cornflour into the rice flour. This dish pairs wonderfully with steamed rice and dal or as a standalone appetizer!