The main ingredient in Bombay duck is a type of dried fish, also known as bummalo. Despite its name, Bombay duck is not a duck but a type of lizardfish. The fish is hung on racks and dried in the sun, and it has a strong odor. It is usually transported in air-tight containers after drying. Bombay duck is a popular food item in certain areas of India, particularly in Maharashtra, and is consumed as a dried fish in Sri Lanka, either tempered, fried, or cooked as a curry. The recipe for Bombay duck typically involves marinating the fish in a paste made of ginger, garlic, and green chilies, and then frying it in rice batter until crispy.