B – ‘Bombay duck’
The abc of Food Cooking and People
India’s Salty, Sun-Dried Secret.
Bombay duck
🐟 BOMBAY DUCK – India’s Salty, Sun-Dried Secret
Despite its misleading name, Bombay duck isn’t a bird. It’s a fish with a fierce regional following. It also has a flavour all its own. Known locally as bombil, this is a small, sardine-like species. It is called Harpadon nehereus and is native to the Arabian Sea. It is found especially around the Mumbai coast, formerly known as Bombay. What sets it apart isn’t just the species—it’s the way it’s prepared: sun-dried, deeply aromatic, and unmistakably intense.
Though modest in appearance, Bombay duck is cherished as a beloved condiment. It serves as a sidekick to the curry dishes of coastal India. This is particularly true in Maharashtrian and Goan kitchens. You can deep-fry it to crispy perfection. You may also lightly sauté it. Its savoury punch is powerful enough to elevate a plate of rice and dal into something unforgettable.
📍 A Tradition Dried by the Sea
Bombay duck is prepared through a traditional method. The freshly caught fish—typically bummalo, a lizardfish species—is split and cleaned. It is then laid out on wooden racks to dry under the sun. This often happens near the shorelines of Mumbai or Gujarat. This drying process intensifies its flavour and creates its signature pungency, a scent as polarising as it is iconic.
Once dried, the fish is either flash-fried until crisp or cooked into chutneys and pickles. When fried, it develops a light, crunchy exterior while retaining a tender, almost buttery centre. It’s often served as a crispy side to spicy curries or a stand-alone snack with a squeeze of lemon. (https://www.kookssecrets.shop/)
🧭 A Dish of Humble Fame
Bombay duck was once exported in significant quantities to Britain during the colonial period. It became an acquired taste in some UK households. Later, the EU temporarily banned it due to import regulations related to drying methods. The ban only increased its cult status among the diaspora longing for its bold, briny kick.
🧭 Also Known As: Bombil
🐟 Species: Harpadon nehereus (commonly called bummalo)
📍 Origin: India, particularly Maharashtra and Gujarat
🔥 Popular Prep: Sun-dried, deep-fried, or curried
🌟 Final Thought
Bombay duck challenges the senses. Nonetheless, for those in the know, it’s more than a fish. It’s a taste of the coast, a memory of markets by the sea, and a humble delicacy. It punches far above its weight. 🐟✨
