Bombili mirisata

Bombili mirisata

Bombay duck chilli fry

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
125ml oil
6 bombay duck, cut into 5 cm lengths
2 onions, thinly sliced
2 garlic cloves, finely chopped
3 dried red chillies, seeded and chopped
lemon juice, to taste

Method

  1. Heat the oil in a small saucepan and cook the Bombay duck until crisp. Drain on paper towel.
  2. Pour off half the oil from the pan and cook the onion and garlic until golden. Add the chilli and cook for 2–3 minutes, then return the Bombay duck to the pan and stir-fry for 1 minute. Add the lemon juice and salt, to taste. Serve hot or at room temperature.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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