Bombay duck is not a bird, but a fish and is known locally as one of Mumbai’s most popular dishes. Other names for Bombay Duck include “bumalo,” “bummalo,” and “bombil.”.
Bombay duck can be prepared in many ways. The fish is usually cleaned, deboned, and sun-dried before it is cooked. The traditional method of drying fish involves placing it on bamboo poles buried in sand and securing it with broad horizontal ropes. Many food vendors display this type of drying technology.
History of Bombay duck
While the name suggests it should be a type of bird, the Bombay Duck is a type of fish. The fish’s scientific name is Harpadon nehereus, but its common names include bamaloh, bumla, and Bombil in Indian dialects.
It is a staple diet for the underprivileged along the coastal seas of Southeast Asia and western India. In British-Indian cuisine, it was referred to as Bombay Duck when it has been preserved in salt.
The most famous feature of Bombay Duck is its unbelievably strong stench, which escapes even the tightest of containers and has little to do with duck. The smelly crumbly dried fish was so beloved by returning Britons that it was imported into England in excess of 13 tons per year until 1997.
A prohibition on Indian fish not canned or frozen in facilities that were “authorized” was enacted by the European Commission of the European Union in 1997.
Why it is famous in Mumbai?
Mumbai waters are the only place you’ll ever find Bombil, which is not exactly a duck but rather, a highly fatty type of fish. According to legend, this is the case. As he built a bridge to Lanka, it is said that Lord Rama asked for the help of every sea creature.
Bombil was the only one who didn’t heed the summons. Angry, Rama hurled it into the ocean off the coast of Mumbai. The softness of its bones was also explained by this.
Why is it Bombay duck?
This is the subject of fascinating stories. According to legend, this fish was given its name because of the British postal trains that transported it. Bombay Dak, or Bombay mail, was so coined for these carts. You may have misheard it as ‘bombil,’ which is Marathi for ‘Bombay’ (a type of fish).
What does Bombay duck taste like?
What’s so appealing about Bombay Duck? Why? It has a peculiar flavor that is inexplicably reminiscent of the sea in every swallow. For those who aren’t keen on seafood, dried Bombay Duck is an excellent alternative. It has a salty, fishy flavor and a crumbly, brittle texture. Dried Bombay Duck has a salty, cheesy aftertaste that lingers in your mouth long after you’ve finished a piece.
Fresh Bombay duck is cooking in most of the homes in Mumbai. It’s either fried by dipping it in Rawa or bread crumbs or prepared with shallow gravy.
Where can I get Bombay duck?
Fresh Bombay Duck may be purchased from Licious between April and September. They hygienically clean, prepare and pack the delicate parts of the fish and it is ready to go into your cooking pot right away! They can provide the entire, cleaned Bombay Duck in various sizes, depending on your requirements.
This fish is easily available in any local market all around Mumbai and almost throughout the year. It is very economical compared to other fish, hence it is released by most Mumbaikars.
How is Bombay Duck different from other fish?
It is a marine fish that may be found in the waters off the coast of Maharashtra in the Lakshadweep Sea. In spite of its unappetizing appearance, this fatty fish’s strong perfume has earned it a reputation as one of Mumbai’s best-known delicacies!
This fish is also known as a bombil, bummalo, and boomla, amongst others. It’s not uncommon to see orderly rows of these fish hanging on racks, drying in the sun, on Mumbai’s various beaches.
How it is prepared – Fried, Dried, Gravy
A variety of preparations for this fish are popular, including baking, frying, or incorporating it into a flavorful curry.
It is a favorite dish of Parsis, who cover the fresh Bombay Duck with Rawa (semolina) and deep-fry it till it’s golden brown on the surface but juicy and soft on the inside. This tiny fish is prone to breaking apart.
The famed Malwani restaurants in Mumbai have experimented with the Bombay duck to produce gastronomic experiences that are indeed out of this world.
They make the fish even crisper by draining the water from it, resulting in a product that crumbles in your mouth like wafers when you bite into it.
It’s nirvana on a plate when served as part of a seafood thali with sol kadi, cawal, rassa, and chapatis. It can also be used in various cuisines, such as a dry bombil chilly fry or consumed as a chutney or pickle.
How much does Bombay Duck cost?
Raw Bombay Duck cleaned and sorted will cost around Rs. 300 per kg if purchased online. However the same 1 Kg from local fish market can cost as low as Rs. 100 and even more cheaper from wholesale fish market in Malad or Bhau ka Dhaka.
Best Restaurant in Mumbai to eat Bombay Duck
The greatest place in Mumbai to have Bombay Duck is at Gomantak Restaurant in Dadar West.
What is the recipe for curry?
Cooking instructions and ingredients for the Bombay Duck Curry Recipe. 4 medium-sized portions of Bombay duck (Bombil) after being cleaned and sliced into 3-inch pieces and scraped half a cup of coconut. Twelve cups of finely chopped fresh coriander, if necessary. Green chiles have been smashed into two pieces. A tamarind ball the size of a lemon. 2 tbsp. Dried red chili flakes. 12 teaspoon of turmeric powder.