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Sunday, December 9, 2012,11:05 PM by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Heat the oil in a frying pan and fry the fish pieces on both sides until crisp. Make sure not to burn. Drain well. When cool, break into small pieces.
  • Cook the remaining ingredients until the tomatoes and the onions are blended to a sauce.
  • Fold in the Bombay duck and mix well. Leave to cool, then garnish and serve.


  • 20 pieces dry Bombay duck, soaked, cleaned 
  • 500 grams cherry tomatoes, halved 
  • 100 grams deep-fried onions 
  • 50 ml Cooking oil
  • 1 teaspoon tamarind
  • 1 tablespoon granulated sugar 
  • 15 fresh red kashmiri chillies, chopped
  • Salt, to taste 
  • Red onion rings, to garnish

4 comments for “Bombay Duck Pickle”

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