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4 Serves
80 Mins
Clean the Bombay duck thoroughly, remove the heads and tails, and pat them dry using paper towels.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
74 µg / 400 µgCalcium
3 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
8 mg / 420 mgPhosphorus
43 mg / 1,250 mgPotassium
39 mg / 4,700 mgSodium
301 mg / 2,300 mgZinc
0 mg / 11 mgCopper
1 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
0 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
In a bowl, create a marinade by mixing turmeric powder, red chili powder, and salt. Gently coat the fish with this mixture and let it rest for 30 minutes.
Dredge each piece of marinated fish in rice flour until evenly coated.
Heat cooking oil in a frying pan over medium-high heat. Once hot, carefully place the fish in the pan.
Fry the fish for 3-4 minutes on each side until the crust is crispy and golden brown. Use tongs to flip the fish gently to avoid breaking it.
2
g14
g32
g
Uzbek
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