Bombay Duck / Bombil

Description

Bombil, the dried salted substance of this fish is utilized in South Asian cooking as a relish, for the most part with curry. Likewise called bummalo.

The Bombay duck or bummalo (Harpadon nehereus, Bengali: bamaloh or loytta, Gujarati: bumla, Marathi: bombil: Bombeli, Sinhala) is, regardless of its name, not a duck but rather a lizardfish. It is local to the waters between Mumbai (in the past Bombay) and Kutch in the Arabian Sea, and a modest number are additionally found in the Bay of Bengal. Extraordinary numbers are additionally trapped in the South China Sea. The fish is regularly dried and salted before it is devoured, as its meat doesn’t have its very own unmistakable taste. In the wake of drying, the smell of the fish is very ground-breaking, and it is typically moved in water/air proof compartments. New fish are normally singed and filled in as a starter. In Mumbai, Konkan and the western beach front zones in India this dish is famously known as Bombil Fry.