The mysterious Bombay Duck (it’s named after a train!) starts out as a genuine fish - the bummalo. But it’s known wherever Indian cooking is appreciated in its crackling dry very pungent version. Ours originates in Thailand but we would recommend traditional Bombay methods of preparation with plenty of chilli powder and turmeric. Our pack has simple cooking instructions and we have done all the hard work of removing head, tail and fins. It’s ready to roll. In simple terms you should soak the dried bombay duck for at least 20 minutes, pat it dry and then fry with your Indian spices - the hotter the better! From time to time, we also sell fresh (-ly frozen) bummalo. It is also pretty smelly.
C**E
a powerful product
Bought for a friend who unfortunately burned it whilst cooking it outside. Still brought comments on the incredible fishy smell from passers by.Just have to buy more...
B**A
Convenient fish
Have to soak it in water before use ,,,Mala,,,,
C**E
Lovely flavour
Enhances the taste buds
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