Seafood is the most popular lunchtime meal in India during summer and Bombay Duck found in Arabian Sea is the coastal-favorite. This fish is small and transparent and is usually salted in the sun, before frying. Boambay duck is also crispy fried, grilled or baked and crumbled over rice and curries.
Ingredients
Bombay Duck (washed, gutted and rinsed)
Yogurt
Turmeric Powder
Onions
Garlic
Green Chilies
Salt
Oil
Method
1. Marinade the fish with yogurt, turmeric powder, salt and chopped green chillies.
2. Fry onions and garlic in oil until brown.
3. Place them aside. Now shallow fry the fish in oil until brown and crisp.
4. Garnish the crispy-fried fish with onions and garlic.
This fish is ideal for Indian summers and can be had whole with rice and lentils or crushed over pulses, lentils or stews.
