David Rocco's Dolce India Dinner Fruits Lunch Meat

Bombay Duck

By David Rocco’s Dolce India 


– 12 Bombay duck, cleaned with heads and fins removed
– Salt 1 tbsp. turmeric
– 1 tbsp. kashmiri chili powder
– 1 tbsp. garam Masala mixture
– Semolina flour
– Peanut oil, for frying
– Lime juice


Begin by cutting slits into the fish so the seasonings permeate the flesh. Season with salt, and turmeric, gently massaging it into the fish as you go and adding more if necessary. Do the same for the Kashmiri chili powder and garam masala. Squeeze some lime juice over the fish. Set aside and let marinate for a few minutes.

Over high heat, get your peanut oil ready for frying. When it is ready, dredge your fish in semolina flour and fry it until crispy and slightly golden. Serves 4-6.

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