Dry Bombay Duck Fish Curry – A Rustic Coastal Delight

If you’re a seafood lover who enjoys bold, traditional flavors, then Dry Bombay Duck Fish Curry is a must-try dish. Known locally as Bombil or Lote, Bombay Duck is not actually a duck but a soft, bony fish popular along the Konkan coast and in parts of Maharashtra. While fresh bombil is often fried or curried, the dry version offers a deeper, more intense flavor-making it ideal for a spicy, comforting curry.

What Makes Dry Bombay Duck Special?

Dry Bombay Duck is sun-dried to preserve its flavor, giving it a distinct umami-rich aroma. Once rehydrated and cooked with spices, it delivers a unique taste profile that's both earthy and coastal, capturing the essence of traditional Indian seafood cooking.

Simple Ingredients, Big Flavor

This rustic curry is made with a handful of household spices-onions, tomatoes, garlic, turmeric, chili powder, and garam masala-along with dried bombay duck that’s soaked and cleaned before cooking. The fish is simmered slowly to absorb the spices, creating a rich gravy that pairs beautifully with hot steamed rice or jowar bhakri.

How to Make Dry Bombay Duck Curry

Soak and Clean: Wash and soak the Octorika dry bombay duck in warm water for 10–15 minutes to remove excess salt and soften it.
Tempering: In a pan, heat oil and sauté chopped onions, garlic, and tomatoes until golden.
Spice It Up: Add turmeric, red chili powder, coriander powder, and garam masala. Stir well.
Cook the Fish: Add the soaked bombay duck and let it simmer in the masala. Add water if needed to adjust consistency.
Finish & Serve: Cook until the fish is tender and the curry thickens. Garnish with fresh coriander and serve hot.

Why You'll Love It:

Bold, authentic coastal flavors
High protein and low fat
Shelf-stable dry fish makes it pantry-friendly
Quick to cook once prepped

Try this recipe with premium-quality Octorika Dry Bombay Duck from our website store-carefully cleaned, sun-dried, and packed for freshness