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Even though the main ingredient is called Bombay
duck, however it is not a bird despite its name. Instead, it comprises
various types of salted and dried fishes Deep fried or grilled, Bombay
duck is actually served as an accompaniment to rice and curry.
Ingredients : Serves 4 8
Bombay ducks (see above)
1/2 cup cooking oil
2
onions, sliced finely
2
cloves garlic, chopped finely
4 dried chilies, seeded, broken into 3
pieces
Lemon juice to taste
Salt to taste
Method :
Cut the Bombay ducks into 5 cm lengths.
Heat a small wok with the oil and deep fry the Bombay duck pieces.
Remove, drain and set aside. Discard the oil, leaving only about half
the original amount to fry the garlic and onions until the onions are
soft and golden. Add the chilies and fry for another 2 minutes. Add the
Bombay duck pieces back to the wok and stir fry for a minute. Add lemon
juice and salt to taste. Serve hot or warm.
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