Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bombay duck fish pakora. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The origin of the term "Bombay duck" is uncertain. One popular etymology claims that the overpowering smell of the dried fish when transported by mail train (the Bombay Daak) led to the phrase "you smell like the Bombay Daak" in the days of the British Raj. Thus Bombay Daak become Bombay duck.
Bombay Duck Fish Pakora is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Bombay Duck Fish Pakora is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook bombay duck fish pakora using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Bombay Duck Fish Pakora:
- Prepare 500 gm Bombay Duck fish
- Get 1/4 cup onion chopped
- Get 1 tsp chopped green chilli
- Prepare 2 tsp besan/gram flour
- Take 1/2 tsp baking soda
- Take to taste Salt
- Prepare 1 tsp red chilli powder
- Make ready 500 gm oil for deep fry
Labelled as the 'strange fish' for its discontinuous distribution along the Indian coast, Mumbaikars have always been possessive about this prized fish. This fish is considered to be a delicacy among many communities. From dried bombil (sukat) to Bombil Curry, there are multiple preparations for this one. Bombay Duck is native to the waters in Maharashtra, and a small number are also found in the Bay of Bengal.
Instructions to make Bombay Duck Fish Pakora:
- Boiled the fish and set aside.
- Take a large mixing bowl add the fish,chooped oinion,green chilli,salt,baking soda,besan,& chilli powder and mix it well.
- Heat oil in a pan add the marinated fish in pakora size and deep fry.
- Garnished with onion ring and ketchup.
This fish is often dried and salted before it is consumed. Fresh fish is usually fried and served as a starter. In Mumbai, Konkan, and the western coastal areas in India, this dish is popularly known as "Bombil" Bombay duck is not a duck but a fish. It is popularly known as Bombil. It is very delicate & needs gentle handling while frying.
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