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Bombay Duck Sambal

(Photo by madpai/Flickr)

(Photo by madpai/Flickr)


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

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 with rice.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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The recipe looks tasty. I hope to try it soon, although I will probably have to adapt it to some other fish, as I doubt I could find Bombay duck easily around here. Thank you.