Despite its name it’s not a duck but a fish which is largely found in the seawater of Mumbai.
Dry Bombay duck is preserved using natural ingredients; ready to eat choice of this fish is easily available.
- To oil add fenugreek seeds and crushed garlic with skin. Sauté it till the garlic skin becomes a tad brown.
- Put in cumin seeds and give a little stir.
- Add potato chunks to it, sauté it and leave it to cook.
- To par cooked potatoes bestow in pieces of dry Bombay duck.
- Sprinkle in freshly grated coconut, turmeric powder and salt.
- Pour water just enough for the mixture to cook.
HAPPY EATING! (A piece of advice: Dry Bombay duck has a very distinctive and earthy taste which some may find irresistible while some may not.)
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I am Sylvia Miranda, the author of the blog masalahealth.com: A blog of innovative and healthy food recipes written in an unorthodox format. I am a recipe developer. I have an inherent ability to create recipes with new flavours using natural ingredients — I create both vegetarian and non-vegetarian recipes, for this I usually use less number of ingredients to keep the recipe simple and easy, which are certainly tasty and are beneficial to health in general. Each recipe is written according to my awareness of the recipe when I create it, in a writing skill which is very easy for the reader to comprehend.