Bomblachi Kalvan - Bombay Duck Fish Recipe: 59 Photos
Bomblachi Kalvan - Bombay Duck Fish - illustrations
FAQ
Also called bummalo, this is not a duck at all, but a small dried fish from India and Bangladesh. The fish are landed then hung on racks on the beach to dry in the sun. In cooking, Bombay duck is usually heated in the oven or fried until it is crisp enough to be crumbled over stews and curries.
“If you are a fish lover, there's no bad bombil.”. So beloved is Bombay duck that when the fish was banned in 1977 by the European Commission for not conforming to its hygiene laws, British businessman David Delaney fought the decision for four years to have the ban overturned.
Bombay duck is rich source of important nutrients, such as protein, vitamins (especially Vit. A), minerals, poly-unsaturated fatty acids (ω-3 fatty acids). The presence of chondroitin sulfate, phosphorous and calcium helps in building the connective tissue, cartilage, formation and maintenance of bone health.
Harpadon nehereus (common names include Bombay duck, bummalo, bombil, bombili, boomla, bumla, lote, loitta) is a species of lizardfish.
The Bombay duck is actually a fish native to the waters in and around Mumbai. Fiendishly ugly, it is gelatinous and pink-skinned with a gaping maw. Moreover, the root of its curious name is a great mystery.
Bombil Curry / Bombay duck Curry /
BOMBLI TAWA FRY
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Bomblachi Kalvan - Bombay Duck Fish - By VahChef @ VahRehVah.com
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
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