What is the best way to deal with bombay duck. My grandmother used to do it in the oven (possibly in foil) but I have heard about it being soaked, dried and fried, or just fried.

The Bombay duck/bummalo is a salted, dry fish that is eaten more in Bombay/Mumbai region of India. Last time I had a discussion about it, it was banned in Europe, as far as I can remember. I am sorry, but I do not have a recipe for it.

This is the only decent one that I could find on the net (http://thecookscottage.typepad.com/curry/2006/06/fishy_business_.html). It is by Deepa Chitre, I hope she will not mind me posting her recipe here. The whole page makes interesting reading.

Ingredients

8-10 fresh Bombil (Bombay Duck), cleaned and cut into 2 inch pieces,

6 medium size potatoes, preferably round in shape,

3 tablespoons garlic paste

1 tablespoons red chili powder,

1/2 tbsp haldi (turmeric)

1 tablespoon salt

5-6 tbsp finely chopped coriander leaves,

4-5 chopped green chilies (to taste),

5 tbsp fresh coconut grated,

4-5 tbsp oil

Thoroughly wash the slices of Bombay Duck in running water. Clean and scrub the potatoes(they will be used with the skin).

Dry the fish and coat the slices with a mixture of garlic paste, chili powder, haldi and salt.

Cut the potatoes into thin slices. Coat with haldi, chili powder, salt, coriander leaves, green chilies and grated coconut.

Put together the potatoes and Bombay Duck, and let the mixture marinate for 1 hour.

Heat oil in a thick bottomed vessel , or kadhai. Add the potatoes and fish and let it all cook on a low flame. Initially toss the mixture (instead of stirring), to ensure that the oil spreads through the entire mixture. (The pieces of fish break very easily if stirred.)

Cover and cook till the potatoes are done. Staunchly resist the temptation to open the lid and stir.

While serving take care that the fish pieces do not break.

Serve hot. Do not reheat."

If you eventually find a recipe that gives good results, please do come back and share with us all.

Mamta

Many thanks, it is certainly a new twist! When my supply arrives I shall give it a go and let you know what I think. I was practically brought up on BD, my grandmother ran hotels in India and cooked wonderful curries. We have always used it as a condiment rather than using it in a recipe so it will make an interesting change. I found it strange that when I ordered it in restaurants (a few years ago now) it was served as a starter! You can still buy it, but it has to come from EU approved sources and the Spices of India store stock it. I would recommend it highly, although it is definitely an acquired taste, it should come with a warning on the packet that it stinks to high heaven and you REALLY need tolerant neighbours! But, oohh, the taste!

This is a really interesting site, it's easy to use, keep up the good work!

Best regards

Sounds like Surstr?mming, the Swedish fermented herring! This also smells BAD and has to be eaten at the bottom of your garden! See here; http://www.flickr.com/photos/43845926@N00/

I hope this will take you to some pictures we took last summer of our tasting of this fish!

Mamta

Does anyone know anything about the etymology of the term? Why 'duck'? Is there a word for 'fish' in one of the Indo-European or Dravidian languages of India that is similar in pronunciation to the English word 'suck'?

Phil

I seem to remember this being mentioned on a programme once but can't remember what it said???

Probably something like the first restaurants being asked what it was and thats the best they could translate it to?

(you know I'm going to go off looking now don't you...)

Steve

The plot thickens...

Once source suggests it was the smell of the fish drying in the open air that was commented on by the Europeans saying it reminded them of the musty smell in Bombay Mail carts (which in the heat was probably quite bad when stuffed with people)- The Hindi word "dak" means mail, so Bombay Dak....

source bombay-duck.co.uk

The fish is actually called " bummalo fish " which might have been a bit rude and so they made up the name, is also suggested on the same link above.

Steve

Well, maybe, or maybe not.

But thanks for looking into that, Steve.

Phil

just a funny little tail ender: I went into an Indian-run food shop in nottingham some years ago and asked the very nice sari-clad lady if they had any bombay duck to which she replied "Sorry, we don't deal in poultry!"

ha ha ha ha haaaaaaa ha ha.

That is because Indians don't know it as Bombay Duck, bless them! The story of how it may have got it'sname is quite funny; http://en.wikipedia.org/wiki/Bombay_duck