Bombay Duck Pakoda

4.50 from 2 votes

Bombay duck fish has lots of phosphorus. It is maximum length of 40 cm but usual size what we get in market is around 25 cm. People can benefited from this because it has well balanced diet. Omega 3 fatty acids that the fish supplies to our body through our blood circulation. It can be consumed fresh or dry.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 1/2 kg Bombay duck
  • 1/2 cup Bengal gram powder
  • 1/4 cup rice flour
  • 1 tbsp onion paste
  • 1 tsp garlic paste
  • 1 tbsp green chillies paste
  • 1/2 tsp Turmeric Powder
  • Oil for deep fry
  • Salt


  • Cut the head, tail and fins. Wash them 5-6 times then steam. Now let cool then take out the flesh.
  • Take a mixing bowl add all the ingredients and mix with steamed fish. Mix all together.
  • Heat a frying pan put oil and fry like pakoda. Serve with rice and dal.


It has soft bone which is harmless.

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4.50 from 2 votes

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Geeta Biswas
Geeta Biswas

Are you missing old, traditional recipes? I, Geeta Biswas would love to share all those different tasty and traditional recipes. Most of my recipes are simple and very creative as I try to add twist and easy steps to prepare each and every recipe.

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