Why Is a Fish Called a Duck Anyway?

Hello Folks!!!

Travelling has a magical way of introducing us to local flavours. Some dishes remain true to their original style but sometimes they take a beautiful twist and turn into a melange of past and new trends. This recipe is one such keeper, a dish that never fails to make me feel special, whether I’m pretending to dine at a fancy restaurant or enjoying a lazy Sunday brunch at home, hair tied up in a messy bun, completely at ease.

The past few months have been nothing short of wholesome. Each day has felt like a fresh dawn, full of little joys waiting to be discovered. So come along with me as I share a tiny chapter from my life. Just sit back and I’ll take you there.

A long time ago, when I was a five-year-old bundle of energy, my evenings after preschool came with the promise of a special treat. My mom would serve me the most delightful snacks, and honestly, it was the most awaited part of my day. After all, who doesn’t love nibbling on little tidbits after a long day of play?

One random afternoon, after an especially joyful day, with new toys, endless games with my best buddies, and a very happy but hungry tummy, I walked into the house and was instantly stopped by the most irresistible aroma. My mom was making red fish curry. To this day, I can still remember that moment like it was yesterday.

I’ve always enjoyed fish in every form—fried, curried, grilled, steamed—there’s no bias here. For me, it’s like opening a box of Bertie Bott’s Every Flavour Beans. You never know what you’ll get, but you’re excited every single time.

A few weeks ago, I relived that childhood feeling when I met my aunt. We sat down to a lavish lunch where every single dish, yes, every one, was made with fish. What more could this fish lover possibly ask for? 😱🫠 Amidst all the chatter, laughter, and animated stories, one dish completely stole my attention: a golden-brown, crispy fried fish called Bombay Duck.

Now tell me...why on earth is a fish called a “duck”? Strange name, unforgettable taste. That first bite instantly transported me back to that little girl who once walked home from school to the smell of fish curry in her kitchen.

And this flavourful fry has a story as delightful as its taste. One you probably wouldn’t expect. Sometimes even I’m amazed at how the most ordinary things carry the most fascinating histories.

Let’s travel back to the time of the British Raj. Just like me, the British developed quite a fondness for this special fish called bombil. It was so popular that they began transporting it from Mumbai (then Bombay) across the country in cargo trains labelled “Bombay Dak”, which literally meant Bombay Mail. Over time, “Dak” slowly turned into “Duck,” and the name stuck. Today, every Mumbaikar calls it Bombay Duck, though the koli fishermen still lovingly refer to it as bombil.

In early October 2023, a close friend and I went cycling along the iconic Queen’s Necklace. From there, we rode all the way to Sassoon Docks, Mumbai’s most famous fishing port. As the sky began to wake up, the docks were already alive. Hundreds of boats and trawlers, painted in every colour imaginable, crowded the shore. At 4:00 AM, it’s a lot for the senses to absorb.

Fishermen return after spending days at sea, while families from nearby villages gather to buy fresh stock. There’s constant pushing, bargaining, shouting. The local vernacular buzzing nonstop in the air. Right in the middle of this beautiful chaos were piles and piles of Bombay Ducks, neatly stacked into baskets.  One by one, the fishermen hurl these baskets onto the edge of the dock. Not a single fish falls. Not a single basket is missed. 

And right there my friends, surrounded by the salt air, the early morning sun, and the energy of the docks, is where this humble yet legendary dish begins its journey.

Here’s the recipe for this beautiful, crispy, flavour-packed Bombay Duck fry…

RECIPE                                                                                                      Serves: 4

INGREDIENTS

1. Bombay Duck Fish – 8-9 pieces

2. Ginger garlic paste – 1 tbsp

3. Red chilli powder – 1 tsp

4. Turmeric powder – ½ tsp

5. Lemon juice – 1 tsp

6. Coriander powder – ½ tsp

7. Cumin powder – ½ tsp

8. Semolina – to coat and fry

9. Salt – to taste

10. Oil – as needed

INSTRUCTIONS

1. Thoroughly wash the fish and pat dry to absorb excess water.

2. In a bowl, mix lemon juice, salt, chilli powder, turmeric, ginger garlic paste, coriander powder and cumin powder

3. Marinate the fish and set aside for 30 minutes

4. In a shallow pan, heat oil on a slow flame. Meanwhile, in a plate, take semolina and coat the marinated fish in it. Coat all sides

5. Once the oil is hot enough, add the fish in it and fry till golden brown

6. Garnish with fried curry leaves and serve hot with rice and dal