Grocery
Dried Bombay Duck
What it is
Dried Bombay duck, also known as Bombil, is a type of lizardfish that is typically found in the waters off the coast of India. It is a small, slender fish that is often dried and salted for preservation. The drying process concentrates its flavor, giving it a distinct, savory taste. It is a popular ingredient in many South Asian cuisines, particularly in coastal regions where fresh fish is abundant.
How people cook with it
This dried fish is a versatile ingredient that can be used in a variety of dishes. Its intense flavor makes it a great addition to curries, stir-fries, and fried rice.
- Fried as a snack
- Added to curries
- Used in stir-fries
- Incorporated into rice dishes
Before cooking, dried Bombay duck often requires rehydration. This can be done by soaking it in warm water for a short period until it softens. Once rehydrated, it can be pan-fried until crispy, often served as a side dish or appetizer. Alternatively, it can be added to simmering curries or stir-fried with vegetables and spices. Its strong flavor means a little goes a long way, providing a significant taste boost to any meal. It can also be ground into a powder to add umami to sauces.
How it differs from similar foods
Unlike fresh fish, dried Bombay duck has a much more concentrated, intense flavor and a chewier texture. The drying and salting process significantly alters its taste profile, making it more pungent and savory. This makes it suitable for dishes where a strong fish flavor is desired.
Who it is for
Home cooks and chefs who enjoy exploring bold, savory flavors in their culinary creations.
How to keep the rest
To maintain its quality, store dried Bombay duck in an airtight container in a cool, dry place. This helps prevent it from absorbing moisture and becoming stale. If you have a large quantity, refrigeration can extend its shelf life further.