Bombay duck

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Bombay duck

n.
1. A slender edible lizardfish (Harpadon nehereus) of marine and brackish waters of the Indian and Pacific Oceans, having a pale body and a large head.
2. The dried salted flesh of this fish that is used in South Asian cuisine as a relish, usually with curry. Also called bummalo.

[Alteration of Marathi bombīla, bombil.]

Bombay duck

n
1. (Animals) a teleost fish, Harpodon nehereus, that resembles and is related to the lizard fishes: family Harpodontidae. It is eaten dried with curry dishes as a savoury. Also called: bummalo
2. (Cookery) a teleost fish, Harpodon nehereus, that resembles and is related to the lizard fishes: family Harpodontidae. It is eaten dried with curry dishes as a savoury. Also called: bummalo
[C19: changed from bombil (see bummalo) through association with Bombay (now Mumbai), from which it was exported]
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