Recipe of Bombil Fry
Bombay Duck or Bombil has to be cleaned, cut, pat dried and then marinated with some spices, coated with a flour mix, and shallow fried on low flame until it's crispy and crunchy.
Equipment
- Frying Pan
- Mixing Bowl
- Flat Surface
Ingredients
- 500 grams Bombil/Bombay Duck
- 1 tbsp Ginger Garlic & Chilly Paste
- 1 tbsp Red Chilly Powder
- 1/2 tbsp Turmeric Powder
- 1/2 tbsp Coriander Powder
- Salt as per taste
- Half Lemon Juice
- 2-3 tbsp Rawa/Semolina
- 1/2 Cup Gram Flour/Rice Flour
- Oil for Cooking/Frying
Instructions
- Ingredients images
- How to slit bombil/Bombay duck Slit or make slight cuts from between and flatten the bombils as shownDo not give deep cuts, or else it will cut into two pieces
- Now press it over the kitchen towel/tissue and place it for 5 minutes to drain out access water.
- Let's get the marination ready - We need ginger garlic and chilly paste, chilly red powder, turmeric, and coriander.
- Add some water and make a smooth paste; add water in portions to avoid accessing water.
- Now take each piece and apply the marination on both sides.
- Please do this for all pieces and marinate them for 30 mins.
- For coating, take a flat surface and add Gram flour or Rice Flour and Semolina (Rawa)
- Then add chilly red powder, turmeric and some salt and mix it well.
- Dip each marinated piece in the flour coating and keep it aside
- Heat some Oil in a Tawa and shallow fry the coated fish pieces and cook on low flame to make it crispy
- Turn over the fish on the other side once it turns crispy
- The crispy bombil fry is ready.
Video
Notes
After cleaning the bombil, it's crucial to drain all the excess water from the fish pieces to make them crispy and crunchy.
Instead of Gram flour, you may use Rice flour or Semolina to coat the fish.
Always fry them on a low flame to make them crispy, and roast them well.