Bombay Duck Pakoda

Bombay Duck Pakoda - Plattershare - Recipes, food stories and food lovers
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.
4.50 from 2 votes
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Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Bengali, Homestyle Cooking, Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1/2 kg Duck bombay
  • 1/2 cup Bengal Gram Powder bengal powder
  • 1/4 cup Rice Flour
  • 1 tbsp Onion Paste
  • 1 tsp Garlic Paste
  • 1 tbsp Green Chillies or paste paste
  • 1/2 tsp Turmeric Powder
  • Oil for deep fry
  • 1-2 tsp Salt or as per taste


  • 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.

Recipe Notes

It has soft bone which is harmless.

Please appreciate the author by voting!

4.50 from 2 votes

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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