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East Indian crispy masala fry Bombay Duck

Updated: Jan 12

Ingredient 12 dry Bombay duck(bombil) Soak for half hour . Drain out the water. Clean the Bombay ducks and slit into half ,half way and remove bones. Cut into bite size pieces Soak again for an hour. squeez it out the water completely. And marinade in vindaloo masala. For 15 to 20 mins. Adding salt is optional. I did not add salt.


For the vindaloo masala 6 to 8 kashmiri chillies deseeded and cut into pieces 1/4tsp turmeric 1 tsp cumin seeds 1/2 a pod of garlic or use 10 garlic gloves Vinegar3 tbsp Grind the above to a fine smooth paste

Fry in oil on low heat. After 2 to 3 mins. Bring the flame to medium and keep stirring and frying till all the masala dries up and the Bombay becomes crispy.







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