Bombay Duck
One of Mumbai's most loved starter. A must try recipe for seafood lovers.
Chef Rakhee Vaswani's Bombay Duck recipe

- Indian


- 4

Cooking Time

-10-15 min


- Medium

Preparation Time

- 20 min


  • 1 cup Tempura Flour
  • Salt to Taste
  • ¼ tsp Crushed Black Pepper
  • Chilled Water as Required
  • 1 tbsp Tempura Flour
  • Oil for Deep Frying
  • 1 cup Mayonnaise
  • 2 tbsp Wasabi Powder
  • ½ cup Condensed Milk
  • ½ tbsp Lime Juice


  1. 1

    In a bowl combine tempura flour, salt, crushed black pepper, and chilled water to make a batter, and keep it aside, season flour by mixing tempura flour, salt, and crushed black pepper.
  2. 2

    Coat the Bombay ducks with the seasoned flour, dip in the batter, and deep fry till done.
  3. 3

    In a bowl, mix mayonnaise, wasabi powder, and condensed milk to make some boondi as a garnish for the Bombay duck tempura, splatter the batter slowly into the pan containing hot oil and fry the boondi till golden brown.
  4. 4

    In the same batter, add lemon juice to dilute it and use it as a dip with the Bombay duck tempura.
  5. 5

    Plate the Bombay duck tempura with wasabi mayo and garnish with coriander leaf, fried boondi with lemon wedge.
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About Chef

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Rakhee Vaswani


Her wanderlust has led Chef Rakhee Vaswani to collect memories from all over the world and that is reflected in her recipes, which she has meticulously adapted for the Indian kitchen. She set up the state-of-the-art Palate Culinary Studio. When she isn’t busy teaching Vaswani is busy hosting food shows.

Other Shows by host:
I Love Cooking | Rewind With Rakhee |
Recipes by chef:

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