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Bombay Duck Chili Fry

Tel Kanda of Bombay Ducks

A Saturday Lunch: Tel Kanda of Dry Bombay ducks with Rice and dal

A Lovely stir fry of dry Bombay Ducks with sliced onions in some oil.

Also very much known as Dry Bombay Ducks chilli fry.

Soaking the dry Bombay Ducks cut into 1 inch size piece for sometime helps the dry Bombay Ducks to cook well.

I added thinly sliced green bell peppers

This time


30 dry Bombay Ducks

Cleaned and cut into 1 inch size piece

5 green chillies finely chopped

1 tbsp East Indian Bottle Masala

1/4 cup finely chopped coriander leaves

1 capsicum thinly sliced (optional)

8 cloves of garlic finely sliced

4 onions finely sliced

1/2 cup water

Salt to taste

Alternative to East Indian Bottle Masala

If East Indian Bottle Masala is not available

You can use a mix of

1/2 tsp or 1 tsp chilli powder according to your preference

1/4 tsp cumin powder

1/4 tsp Turmeric powder


Soak Bombay Ducks pieces in hot water for an hour. (Don't make the water to boiling point)

After an hour drain out all the water, give it one rinse and pat dry well.

Add some oil to the pan, once hot add the finely sliced cloves of garlic, saute till lightly browned.

Then add the green chillies saute , add in the onions and 1/4 tsp salt and saute till translucent.

Next add the dry Bombay Duck pieces and gentle mix well, cover and let it cook for a minute.

Add next the East Indian Bottle Masala and mix in gently, add 1/4 cup water and cook for another 1 minute.

Again give it a stir add another 1/4 cup water and cook for 1 minute covered on low flame.

Add salt to your liking, thinly sliced capsicum and cook another 1 minute.

Lastly add finely chopped coriander leaves.

Cook another 1 to 2 minutes on low flame .

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