Any experts on Indian Cuisine?
Discussion
I thought Bombay Duck had been banned in the UK..? 
Something to do with the fact that the fish was left out on a riverbank in the sun to dry rather than in some stainless steel factory.
So, fly eggs, dog pi55 and birdshit as a side order with your Bombay Duck, sir?!
This of course could be complete bo11ox, I just think I saw this on a documentary a few years ago.
Something to do with the fact that the fish was left out on a riverbank in the sun to dry rather than in some stainless steel factory. So, fly eggs, dog pi55 and birdshit as a side order with your Bombay Duck, sir?!
This of course could be complete bo11ox, I just think I saw this on a documentary a few years ago.
Just had look on Bombay-Duck.co.uk
"In 1997 Bombay Duck was banned by the European Commission (EC) of the European Union. Bombay Duck is a delicacy eaten as an accompaniment to curry. It is dried fish that is usually served fried. It has an acquired pungent taste adored by curry lovers. "
but.......
"Updated 16 December 2003"
VICTORY NEWS: BOMBAY DUCK HAS BEEN SAVED!!!!
Following my request, the Indian High Commission approached the European Commission about the ban. The EC adjusted the regulations so that the fish can still be dried in the open air but has to be packed in an "EC approved" packing station. Now a Birmingham wholesale merchant has found a packing source in Mumbai/Bombay and the product is again available."
It would seem you need to stick your dried fish in a frying pan, dial the local curry house, wait 45 minutes for delivery. Eat both items together.
"In 1997 Bombay Duck was banned by the European Commission (EC) of the European Union. Bombay Duck is a delicacy eaten as an accompaniment to curry. It is dried fish that is usually served fried. It has an acquired pungent taste adored by curry lovers. "
but.......
"Updated 16 December 2003"
VICTORY NEWS: BOMBAY DUCK HAS BEEN SAVED!!!!
Following my request, the Indian High Commission approached the European Commission about the ban. The EC adjusted the regulations so that the fish can still be dried in the open air but has to be packed in an "EC approved" packing station. Now a Birmingham wholesale merchant has found a packing source in Mumbai/Bombay and the product is again available."
It would seem you need to stick your dried fish in a frying pan, dial the local curry house, wait 45 minutes for delivery. Eat both items together.
To reedem myself after earlier conjecture..
Recipe here
I think it will be an acquired taste, please let us know how you get on! I'm imagining that it will taste like a curry made with too much Nam Pla (Thai Fish Sauce)
Recipe here
I think it will be an acquired taste, please let us know how you get on! I'm imagining that it will taste like a curry made with too much Nam Pla (Thai Fish Sauce)
chim_girl said:
To reedem myself after earlier conjecture..
Recipe here
I think it will be an acquired taste, please let us know how you get on! I'm imagining that it will taste like a curry made with too much Nam Pla (Thai Fish Sauce)
nope, you're right... currying it would be wrong on many levels... i think i'll stick to frying it plain and washing it down with Carlsberg.
If you want to eat it as it would be served in India, then it's a condiment (Sambal) or an appetiser. Have to say this makes it a little more appealing.
Bombay Duck Sambal
6 strips of Bombay duck
4 tablespoons oil
4 dried red chillies
2 onions, finely sliced
2 teaspoons garlic, finely chopped
lime juice to taste
salt to taste
Cut Bombay duck into 5 cm (2 in) pieces. Heat the oil in a small, curved pan and fry the Bombay duck briefly. Lift out and drain on paper towels. In the same pan fry the chillies for a minute or so, until they puff and turn almost black. This does not take long. Lift out and drain together with the Bombay duck. Put sliced onions into the pan and fry slowly until they become soft and translucent. Add the garlic and fry a few minutes longer until onions and garlic are golden. Return Bombay duck and the chillies broken into pieces and the seeds shaken out. Stir-fry for a minute, then add lime juice and salt and serve
Bombay Duck Sambal
6 strips of Bombay duck
4 tablespoons oil
4 dried red chillies
2 onions, finely sliced
2 teaspoons garlic, finely chopped
lime juice to taste
salt to taste
Cut Bombay duck into 5 cm (2 in) pieces. Heat the oil in a small, curved pan and fry the Bombay duck briefly. Lift out and drain on paper towels. In the same pan fry the chillies for a minute or so, until they puff and turn almost black. This does not take long. Lift out and drain together with the Bombay duck. Put sliced onions into the pan and fry slowly until they become soft and translucent. Add the garlic and fry a few minutes longer until onions and garlic are golden. Return Bombay duck and the chillies broken into pieces and the seeds shaken out. Stir-fry for a minute, then add lime juice and salt and serve
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