Bombay Duck

1. Make sure you properly clean the fish.
2. Preferably cut slits into the fish’s sides with a knife.
3. Pound together garlic, green and red chilies, turmeric and salt.
4. Mix them well and turn into a paste.
5. Mix in a little lemon juice to maintain the consistency.
6. Rub the masala over the fish, specially the slits.
7. Marinate it well for 5 minutes and leave for 30 minutes.
8. Now begin mixing it in rice flour and semolina in a different plate.
9. Coat in completely in flour.
10. Heat oil on medium heat.
11. Be cautious to only fry 1 or 2 fish at a time.
12. If you overcrowd the pan, the fish won’t be fried properly.
13. Remove the oil and now sauté the fish in the leftover oil for a crispier texture.
14. Serve hot along with a complementary spicy sauce.

Trivia:

• The Bombay Duck got its name from the Indian rail service.
• The particular fish was brought from Bengal all the way to Bombay, the smell was so overpowering that a special Bombay Mail carriage had to be used. The Bombay Daak or “Bombay Mail” fish soon gained popularity in Bombay and began to be referred to as Bombay Duck due to the mode of its carriage into Bombay.