Crispy Fried Bombay Ducks

What’s not to love in a Bombay duck? They come in 2 varieties – fresh or dried and both are equally delicious if prepared differently. My best memory would be of my nana (grandmother) teaching me how to buy and fry perfectly crisp Bombay ducks for lunch ever so often at home. Bombil is Goan comfort food at its best.


  • 12 Bombils (Bombay Duck)
  • Rice Flour (for coating)
  • 1 Tablespoon Salt
  • 2 Tablespoons Turmeric Powder (Haldi)
  • 3 Tablespoons Chili Powder
  • 2 Tablespoons Vinegar
  • Oil (for cooking)


Prep: 10 minutes
Cooking: 15 minutes

  1. Wash, cut & flatten the bombils (Bombay Ducks)
  2. Salt the fish and press between two plates. Keep it standing to drain out all the excess water.
  3. Marinate with 3 tablespoons chilli powder, 2 tablespoons turmeric powder and 2 tablespoons vinegar.
  4. To fry, coat the bombils in rice flour and shallow fry in hot oil. Do not turn the fish unless fried fully or it will break.