Pan-Fried Spiced Bombay Duck Fish (Bombil)

To clean Bombay Ducks

1. Cut off the head of the bombay duck with the large jaw, and the fins.
2. The spine on each fish has to be removed. Make a cut across the side of the spine and then cut out the bone with a pair of scissors.
3. Rinse fish well and pat dry with a kitchen towel.
4. Flatten the fish and stretch out the ends on a large flat plate or tray.
5. Sprinkle the salt all over the fish and place another large plate or tray over the fish and keep a large rock or another weight onto the second plate on top. The purpose for that is, that the fish drys out a bit.

To dry

1. Dry the prepared salted fish with weights for about 2 hours in the sun or in a warm and hot place. The result at the end will be shrunk and dried fish.

To cook

1. Remove the fish from the large plate/tray and gently pat dry with a kitchen towel to get rid of excess liquid and salt.
2. Season the fish on all sides with ground turmeric and chili pepper powder.
3. Heat up a skillet with the oil.
4. Place seasoned bombay duck into the skillet and pan fry over a medium to high heat setting on both sides until it appears crispy golden cooked.
5. Serve up hot with Goan rice curry and a vegetable side dish of your choice.