Pineapple Brand Bombay Duck Fish 14 oz
Details
Description
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!
