I have been cutting them in half.

The instuctions say 30 sec max to avoid them becoming bitter, that is why I said 30 sec.


I'll try longer next time.

Just had them with my curry - taste is great ... just texture is not right

Only get Bombay Duck about every 2 years - so unless someone else knows another way to cook it - I'll have to live with that.

If you have any good non-cream recipes be keen to know about them.

Last night I deep fried some of the recent delivery of Bombay Duck ... still can't seem to get them as crisp and brittle as they used to be when served in restaurants.

Instructions say fry for 30 sec ... have tried up to a couple of minutes ... centre is still 'chewy'  not brittle.

Thanks for detailed reply, appreciated.

My tastes have changed, when I started on Curry (around 1967-69)the normal curry then was 'Meat Madras'

I have gone through many menus, and in general the quality & choice has improved considerably in last 10 years.

I never choose currys with cream, just don't like cream sauce ... even if I am having a steak, never a cream sauce with it.

I like the flavour of ingredients to come through, and don't need thick oiliness of cream.
Typified by dishes such as Kochi Murgh  or as simple as Chicken Bhuna.


Last night I deep fried some of the recent delivery of Bombay Duck ... so will have them tonight with wahtever curry I end up cooking ... now that taste is an assault on the taste buds.

I'm not sure how the last response fits in with my Q ... lost me a bit.

Previous poster mentioned BIR curry .... my question was "what is BIR"  never heard of it.

I am not worried or concerned about 'heat' of a curry, that I can adjust at cooking time, what I am after is rich flavoursome curries, that have aroma, being spicy, full or aroma & taste without he dreaded UK Curry eaters mistake of confusing taste with heat ...

I would rather has a curry that attacks the taste buds with an explosion of different tastes, than one that just cries 'hot'


I did look at the sauce links .. but one for example has as an ingredient "1/2 cup vegetable oil"   this is exactly what I want to avoid ... I am after Low Fat Curry.

It's for that reason I never order Vindaloo or Phall  .... instead I go for Murghi Masla, Korai Chicken, Roghan Josh, Handi chicken  etc.

It may be as I am new to forum ... what is a BIR curry ?

Pints of lager do not enter into this as I am looking for Low fat curry to make at home.

I tried on Saturday this recipe
http://www.bbcgoodfood.com/recipes/1324/chilli-chicken-curry

on the site people rave about it ... I found it bland in the extreme, even my family commented how bland & devoid of taste it was.

Reminded me of a Tescos own make curry - looks the part but that's all.

We don't nmeed hot .. but do want rich spicy flavour.

Quote from: Jethro on April 17, 2008, 11:11 PM
Deep fry it in a chip pan, high temp. and keep a close eye on it.
Place between some layers of absorbant paper for a few hours or overnight to draw the fat out.
Result should be dry and crispy, like pork scratchings with attitude

That is what I would like to get it to ... I'll try the cooking before ... deep fat fryer is out, or all future food will taste of Bombay Duck.
Have enough compliants that smell lingers for day as it is.
I'll use something else   :-)

How long do you suggest frying for ... instructions say shallow fry for 30sec. ?

I have been eating currys for 40 years, I think I was brought up on Bhuna & Rohgan Josh

Really adore rich flavorsome dishes, I don't need it to take the roof off my mouth .. but it must be anything but bland.

However I would also like to eat healthy curry as well ... does anybody have any Fat Free (or low fat) curry recipes ... I saw a short snippet of a TV programme recently (called something like 'breaking into Tesco's ) .. and a lady had a Fat free range of currys, which wowed the judges.

Anybody ant recipes ?

I frequented Curry houses all through 70's when I would start every curry with some Bombay Duck, and a little heap of chilli powder.
I know why it went of the menu's.

However when it became available by mail order ,.. I bought some, the problem is it is not like I remember.

It used to be a wide, flat dark brown extremely crisp delight .. would snap easily and an amazing pungent taste.

I have bought from 2Pier, Spices or India .. and today just ordered some from 123Curry.
however the stuff I get is now a thin silvery grey fish (on one side at least) and I have tried various ways of preparing it .. and can't get it to the very crisp but not burnt finish.

Anybody any idea how to prepare this ? ...  I have tried shallow frying for various times .. and also tried soaking first in water - then frying.