Cut off the head of the bombay duck with the large jaw, and the fins.
9 piece Bombay Ducks
The spine on each fish has to be removed. Make a cut across the side of the spine and then cut out the bone with a pair of scissors.
Rinse fish well and pat dry with a kitchen towel.
Flatten the fish and stretch out the ends on a large flat plate or tray.
Sprinkle the salt all over the fish and place another large plate or tray over the fish and keep a large rock or another weight onto the second plate on top. The purpose for that is, that the fish drys out a bit.
4 Tablespoon Sea Salt
To dry
Dry the prepared salted fish with weights for about 2 hours in the sun or in a warm and hot place. The result at the end will be shrunk and dried fish.
To cook
Remove the fish from the large plate/tray and gently pat dry with a kitchen towel to get rid of excess liquid and salt.
Season the fish on all sides with ground turmeric and chili pepper powder.
2 Teaspoon Turmeric Ground, 1 Teaspoon Red Chili Pepper Ground
Heat up a skillet with the oil.
2 Tablespoon Oil
Place seasoned bombay duck into the skillet and pan fry over a medium to high heat setting on both sides until it appears crispy golden cooked.
Serve up hot with Goan rice curry and a vegetable side dish of your choice.
Notes
9 small pieces, serve about 3 people. That means 3 pcs per person.
The bone has to be removed in a fresh Bombay duck, but it can be left in when the fish is further cured and dried because when cured it's not noticeable anymore.