Bombay Duck

Bombay Duck is not, of course, a bird, but a dried and salted fish from India. The fish are trimmed and filleted, brined, and hung up on racks on the beach to dry in the sun. It has a pungent smell and is an acquired taste, but has a following among the affectionardos of Indian food.

Bombay Duck is usually prepared by frying or heating in the oven, and can be eaten as a side dish or crumbled over curries. It can also be cooked with other ingredients as a starter dish to an Indian meal.

Bombay Duck was banned by the European Commission in 1997 on public health grounds, because of the way in which it is produced. Thankfully, commonsense prevailed and this restiction was lifted in 2003 on condition that the product was packed in an EC approved facility, and one has been approved in Mumbai.  However, it has been slow to return to restaurants in the UK and is often difficult to find.

We are fortunate that the excellent Balti Bar restaurant in Cleobury Mortimer has it on the menu at a very reasonable £1.50 (as does its partner restaurant, the Spice Empire). I recommend that you try it, as I did last night.