Who can resist the crispy fried Bombay Ducks (Bombils/Bummalos). These melt-in-the mouth fish are a delicacy that once tasted, becomes an instant favorite. Despite its name, it’s not a duck but a tender, delicate fish. The name originated during the British Raj, when it was transported with the mail (daak) from Mumbai. Marinated with just the right spices and fried to golden-brown crisp, it makes a delicious treat. Serve this crispy-on-the-outside, juicy-on-the-inside Bombay Duck Fry as a side dish or appetizer, paired perfectly with kasundi, ketchup or mint chutney. A true delight for seafood lovers!

• 10 pcs. Bombay Duck / Bombil/Bummalo

• 1 tsp Black peppercorn

• 1-inch Ginger

• 4 nos. Garlic clove

• 4-5 nos. Green chili (broken)

• Salt to taste

• 2 tbsp Cilantro (chopped)

• 1 tbsp Lemon juice

• 1/2 cup Gram flour/Besan

• 1/2 cup Corn flour

• 1/2 tsp Baking Soda

• 1 tsp Carom seeds/ Ajwain

• Sunflower oil, for deep frying

• Step 2:  Slit each bombil half way from the stomach to flatten it, around the main bone. Run the pointed edge of the knife all around the bone and remove the bone. Wash well in running water to flush out all the waste and pat dry using kitchen napkins.