Bombay Duck

Preparation info

  • Difficulty

    Medium

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Bombay Duck is a small phosphorescent, gelatinous fish called Harpodon nehereus or bummalo, which abounds at the surface of the salt waters of Bengal and Burma. It is dried and salted, and its strong aroma is that of asafœtida, with which it is impregnated. In spite of its offensive smell, asafœtida is much used in India and Persia as a condiment. Bombay duck is usually served toasted and crisp, and can be eaten as an hors-d’œuvre with butter or with curry, or crumbled up and sprinkled over a curry dish.