Ingredients
8 Bombay ducks (see above)
1/2 cup cooking oil
2 onions, sliced finely
2 cloves garlic, chopped finely
4 dried chilies, seeded, broken into 3 pieces
Lemon juice to taste
Salt to taste
Method
Cut the Bombay ducks into 5 cm lengths. Heat a small wok with the oil and deep fry the Bombay duck pieces. Remove, drain and set aside. Discard the oil, leaving only about half the original amount to fry the garlic and onions until the onions are soft and golden. Add the chilies and fry for another 2 minutes. Add the Bombay duck pieces back to the wok and stir fry for a minute. Add lemon juice and salt to taste. Serve hot or warm.
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