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

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.

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.

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 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.