Image by Dragan Tomić

Bombay duck

The Bombay Duck is not a duck at all, but rather a surprisingly delicious type of fish that has been swiftly growing in popularity throughout India. It may go by other names—such as bummalo—but the Bombay Duck has been a fixture of Indian cuisine for centuries.

Bombay duck

Though the fish itself looks rather unassuming, what sets it apart is the incredibly flavorful spices and ingredients used to prepare it. Traditionally, the Bombay Duck is marinated in a robust blend of spices such as garlic, turmeric, coriander, and chili, before being deep-fried in a spicy stuffing. The resulting dish is both crunchy and flavorful, with an unmistakable aroma of ginger and lemongrass.

No matter where you try it, one thing is certain: the Bombay Duck is sure to be a memorable delight. Whether it’s served as a light side dish or as a hearty main course, its combination of crunchy texture and intense flavors will leave your taste buds yearning for more. It’s also surprisingly versatile. The unique blend of flavors lends itself well to a variety of different preparations, ranging from soups and curries to salads and sandwiches.

Though the Bombay Duck has traditionally been a popular favorite among Indian chefs, it’s also making waves in other countries around the world. Thanks to its versatility, it’s easy to see why this unusual fish has earned a place on menus across the globe. From Chinese stir-fries to American seafood platters, the Bombay Duck is quickly becoming a go-to ingredient for those looking to add a little something unexpected to their recipes.

If you’ve never tried this unique fish before, now’s the time to give it a chance. With its unmistakable flavor and myriad possibilities for preparation, the Bombay Duck is sure to become a favorite of yours in no time.

The origin of Bombay duck

As with many culinary conundrums, the precise origins of the dish known as Bombay Duck are shrouded in mystery. It has long been suggested that a sailor upon returning to the bustling seaside city of Mumbai concocted the strange recipe; however, there is no evidence to back this claim. What is known is that this beloved snack is a classic street food in Bombay, consumed with vigour by locals and visitors alike.

The dish, which is essentially a dried salted fish, is both savoury and a little sweet. The fish, often caught off the coast of Maharashtra in the Arabian Sea, is rubbed with a blend of spices, and then sun-dried and salted before reaching the hands of its eager consumers. Although the texture of the cooked product is somewhat leathery, its flavour is always delightful.

It is believed that the recipe for Bombay Duck has been around for centuries and was very likely first created by inhabitants of the Konkan coast of India and western Maharashtra. In those days, the size of the catch was limited, so the fishermen would often use the smaller specimens to make the most of their bounty. Over time, the process of salting and drying, combined with the addition of herbs and spices, turned the unusual snack into a delicacy.

Today, the popularity of Bombay Duck remains undiminished. Available at markets and restaurants across the country, it continues to bring joy to the taste buds of everyone who tries it. Whether devoured on its own or served as part of an authentic Indian meal, Bombay Duck is sure to tantalise your taste buds. So, the next time you find yourself in Mumbai, don't forget to sample this scrumptious snack – it's sure to be an unforgettable experience!

FAQs about Bombay duck

Is Bombay duck a good fish?

No, Bombay duck is not a good fish to consume. It is actually a type of lizardfish that has been dried and salted. Its texture can be quite tough and it is an acquired taste.

What is Bombay duck made from?

Bombay duck is a traditional Indian dish made from dried and salted bombil fish, also known as the Bombay duckling. The fish is cut into small pieces and then fried until it is very crispy.

When was Bombay duck banned?

The Indian government banned the sale of Bombay Duck in 2006 due to concerns about its sustainability and possible overfishing.

Why do they call it Bombay duck?

Bombay duck is a dried fish native to the waters of Mumbai, India. The origins of the name are likely from the Hindi words bummalo (the local name for the fish) and machli (meaning "fish"), which together form the compound word bummalo machli, or bombil. The British anglicized this to Bombay duck.

Types of Bombay duck

The Bombay Duck is a unique, delightful fish dish that has been beloved by residents of Mumbai, India's bustling capital city, for generations. The delectable dish is made with dried a Bombay Duck, (also known as bummalo or boonda), is a small fish caught off the western coast of India in the Arabian Sea. It is prepared by salting and drying the fish, which enhances its natural flavors and makes it a perfect addition to many traditional Indian dishes.

There are several varieties of Bombay Duck. For those looking to appreciate its delicate flavor, there is the lightly salted version, which is served simply boiled or fried with spices. For those desiring a more robust flavor, the heavily salted variety is best fried with onions, garlic and red chillies. For a fiery kick, the lightly-salted version can also be cooked with mustard or served with spices for a spicy, tangy treat.

In addition to being delicious, Bombay Duck has several health benefits. As an excellent source ofprotein and omega-3 fatty acids, this delicious fish is a great way to get your nutrients while still enjoying its delicious flavor. Moreover, since Bombay Duck is low in fat and cholesterol, it makes a great addition to anyone’s diet.

No matter how you serve it, Bombay Duck is sure to delight your palate. Whether you like it lightly salted, heavily salted, or with a fiery kick, you can’t go wrong with this versatile dish. Whether you enjoy it on its own, with traditional spices, or as part of a delicious Indian meal, Bombay Duck is sure to be a hit at your dinner table.