📝 About This Recipe
A legendary delicacy from the Konkan coast of India, Bombay Duck (Harpadon nehereus) is not a bird, but a unique, gelatinous fish transformed through the ancient art of salt-curing and sun-drying. This recipe captures the intense, umami-rich soul of the Arabian Sea, resulting in a crispy, pungent, and deeply savory treat that is the hallmark of Maharashtrian coastal cuisine. Whether enjoyed as a crunchy appetizer or a spicy side dish, it offers an authentic taste of Mumbai's vibrant maritime history.
🥗 Ingredients
For the Initial Curing
- 2 kg Fresh Bombay Duck (Harpadon nehereus) (cleaned and gutted)
- 1/2 cup Coarse Sea Salt (high quality for preservation)
- 2 tablespoons Turmeric Powder (acts as a natural antiseptic)
For the Masala Fry (Final Dish)
- 12-15 pieces Dried Bombay Duck pieces (prepared from the cured batch)
- 3 tablespoons Coconut Oil (for authentic coastal flavor)
- 2 large Red Onion (finely chopped)
- 8-10 pieces Garlic Cloves (crushed or minced)
- 3 pieces Green Chilies (slit lengthwise)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant color)
- 1 teaspoon Malvani Masala or Garam Masala (adds depth)
- 3-4 pieces Kokum Petals (soaked in a little water for tanginess)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by cleaning the fresh Bombay Duck. Remove the head, tail, and fins. Slit the fish down the belly to butterfly it, ensuring you remove all internal organs and the black membrane.
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2
Wash the cleaned fish thoroughly under cold running water and pat them completely dry with paper towels. This is crucial for the curing process.
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3
In a large bowl, toss the fish with the coarse sea salt and turmeric powder. Ensure every piece is evenly coated. Place the fish in a colander over a bowl and let them sit in the refrigerator for 4-6 hours to drain excess moisture.
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4
Traditionally, the fish are tied in pairs by their tails and hung over bamboo racks. If you don't have this setup, place the fish on a wire cooling rack over a baking sheet.
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5
Place the rack in direct sunlight for 2-3 days. Bring them indoors at night to avoid moisture from dew. The fish are ready when they are hard, brittle, and have lost about 80% of their original weight.
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6
To cook the dried fish, take 12-15 pieces and snip off the tails and any remaining fins with kitchen shears. Cut each fish into 2-inch segments.
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7
Soak the dried pieces in warm water for 10 minutes to rehydrate slightly and remove excess surface salt. Drain and squeeze out the water gently.
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8
Heat the coconut oil in a heavy-bottomed skillet over medium heat. Add the crushed garlic and green chilies, sautéing until the garlic turns golden and fragrant.
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9
Add the finely chopped onions and sauté for 5-7 minutes until they are translucent and starting to brown at the edges.
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10
Stir in the red chili powder and Malvani masala. Cook for 1 minute, being careful not to burn the spices. Add a splash of water if the pan looks too dry.
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11
Add the rehydrated fish pieces to the pan. Toss gently to coat them thoroughly with the spicy onion base.
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12
Add the kokum petals and their soaking liquid. Cover the skillet and cook on low heat for 5-6 minutes. The fish should be tender but still hold its shape.
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13
Remove the lid and turn the heat to medium-high. Fry for another 2-3 minutes, stirring occasionally, until the oil starts to separate and the fish gets a slightly crispy exterior.
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14
Taste for salt—be cautious as the dried fish is already salty. Adjust if necessary. Garnish generously with fresh cilantro and serve hot.
💡 Chef's Tips
Ensure the fish is completely dry before storing; any moisture will lead to mold growth. Store the fully dried fish in an airtight glass jar in a cool, dark place or the freezer for up to 6 months. When rehydrating, don't soak for too long or the fish will become mushy and lose its characteristic texture. If you don't have access to direct sunlight, you can use a food dehydrator set to 145°F (63°C) for 8-10 hours. Always use coconut oil for the final fry to achieve the most authentic 'Koli' (fisherfolk) style flavor profile.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Varun (plain dal) and Basmati rice for a classic comfort meal. Pair with Sol Kadhi (a pink, coconut milk and kokum drink) to balance the heat and saltiness. Enjoy as a 'Chakna' (savory snack) with a chilled lager or a crisp white wine. Serve with Bhakri (traditional sorghum or rice flour flatbread) and a side of raw onion rings. Add a squeeze of fresh lime juice just before eating to brighten the deep, fermented flavors.