Wednesday, April 30, 2008

Bombay Duck Chili Fry
Serves 4.

  • 8 Bombay ducks (see note below)
  • 1/2 cup Oil
  • 2 Medium onions, finely sliced
  • 2 clovesGarlic, finely chopped
  • 3 Dried chilies, seeded and broken into pieces
  • Lemon juice and salt to taste

Cut the Bombay ducks into 5 cm lengths.
Heat oil in a small pan and deep fry the pieces.
Take them out and drain them.
Pour off oil, leaving about half the original amount.
In it, fry the onions and garlic until onion is soft and golden.
Add chilies and fry for 2 or 3 minutes longer.
Return the Bombay duck pieces and stir fry for a minute.
Add lemon juice and salt to taste.
Serve hot or at room temperature.

Note : Bombay duck is not a bird, despite its name. This is a variety of fish that is salted and dried. It is sold in packets. Deep fried or grilled, it is served as an accompaniment to a meal or rice and curry, and should be nibbled in little pieces.

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