Bombay duck

Bombay duck

By
From
The Margaret Fulton Cookbook
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. This is actually fish, which is sold salted and dried. Fry in hot oil until crisp and golden, or grill until crisp. It is then crumbled into small pieces and sprinkled over curry dishes.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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