Order by noon - get it tomorrow
- Order number: 149027
The mysterious Bombay Duck (it’s named after a train - a long story) starts out as a small fish with ferocious jaws - the bummalo. But it’s known wherever Indian cooking is appreciated in its crackling dry very pungent version. Ours originates in Thailand but we would recommend traditional Bombay methods of preparation with plenty of chilli powder and turmeric. Our pack has simple preparation advice and we have done all the hard work of removing head, tail and fins. It’s ready to roll - soak your Bombay duck for at least 20 minutes, pat dry then chop and fry with your Indian spices - the hotter the better! The fish are dried and in a vacuum pouch so the smell isn't apparent and will keep well in a store cupboard.
Featured customer reviews
- "I love Bombay duck with my curry, reminds me of the past when my parents always had Sharwoods Bombay duck with our curries. This one looks and tastes great. Recommend"
- "Bought for my dad who hasn’t had Bombay duck for years, as it’s very hard to buy. He loved it!!"
- "Nicely trimmed, ready to use"
Dry Fish Curry | Bombil Masala | Bombay Duck Curry | Seafood | Non Veg Series
Source: Cook Eat Travel Repeat