fish

Bombay duck

Bombil

50 g1 whole fresh Bombay duck

Typical small fresh bombil is about 50 g; approximate.

Nothing truly replaces dried Bombay duck's powerful savoury fish flavour; dried prawn is the closest.

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  Dried prawn

  If the recipe uses dried Bombay duck, use about half the weight of dried prawn; rinse, pat dry and fry briefly, as the flavour is much stronger and saltier.

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  White fish fillet

  If using fresh Bombay duck, use same weight of white fish fillet, cut into pieces and simmer for only 5 minutes so it does not break up.

• 
  Paneer

  Use same weight as the fish, cut into cubes and add in the last 8–10 minutes; it will not give fish flavour but suits a dry or masala curry.

• 
  Tofu

  Press firm tofu, use same weight and simmer for 5 minutes only; it is softer than fish, so handle gently.

• 
  Mushroom

  Use same weight, halve or quarter and sauté first to drive off water; simmer 10 minutes for a meaty texture.

Taleli Masala Boomla

Fried Spiced Bombay Duck