Crispy Bombay duck fry(Bombil fry)
Crispy Bombay duck fry(Bombil fry)

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, crispy bombay duck fry(bombil fry). One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Crispy Bombay duck fry(Bombil fry) is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Crispy Bombay duck fry(Bombil fry) is something which I have loved my entire life. They’re nice and they look fantastic.

Bombil Fish Fry is a very unique & delicious recipe for sea food lovers & fish lovers. Lote mach in Bengali or Bombay duck in English is said to get its name from Robert Clive. Spicy and crispy bombil Fry is a yummy fish dish and can compliment any curry or rice.

To begin with this recipe, we have to prepare a few components. You can cook crispy bombay duck fry(bombil fry) using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Crispy Bombay duck fry(Bombil fry):
  1. Take 8 pieces bombay duck(bombil)
  2. Take to taste Salt
  3. Prepare 1 tsp ginger garlic paste
  4. Prepare 1 tsp red chilli powder
  5. Get 1/2 tsp turmeric powder
  6. Get 1/2 tsp garam masala
  7. Make ready 1/2 tsp kashmiri red chilli powder
  8. Prepare 1/2 tsp lemon juice
  9. Take 1/2 cup rava (semolina)
  10. Prepare 1/2 cup wheat flour/rice flour
  11. Take As required Oil for frying

Fish is marinated with some spices, coated with flour mixture, and deep fried. How to Cook Crispy Bombil Fry using this Homemade Indian (Maharashtrian) Recipe. Fresh Bombay Duck or Bombil can now be Ordered Online in Thane and Mumbai. They taste great as a accompaniment with khichdi, pulao, dal rice, curry or bread.

Steps to make Crispy Bombay duck fry(Bombil fry):
  1. Take a fish on chopping board. Using a sharp knife chop off Tail, Head and Fins. Cut the head in a diagonal manner and pull out the offal. Take out the outer shells by scraping knife along the body.
  2. Cut along its stomach and open the fish. Run the knife along this faint line running through it's stomach. Keep going deeper gradually so that we can open the fish completely. You can use the center bone as a reference for cutting along. Flip to the other side. If it still does not look completely flat, you can go a little deeper. Do not cut too deep. We don't want to cut it into two different parts. Wash thoroughly and keep in a strainer.
  3. Place them on the kitchen towel and pat dry it. Mix the masala without adding water and apply it on fish. Keep aside for some time for marination. We will refrigerate for 10 mins before frying(Do not keep in a deep freezer). This will help in making fish firm and it becomes easy to handle while frying.
  4. Just before serving fry it. It tastes good when hot. Before frying mix rava and wheatflour/rice flour and coat well the marinated fish in this. If you don't want rava fry you can skip rava completely and make a batter of wheat flour/rice flour.
  5. Take oil in a pan let it heat then add the fish (if the oil temperature is too low, fish will stick to the pan and while changing its side it's skin may come off). Fry 2 or 3 at a time and don't overcrowed it. Enjoy with rice and dal.

Bombay Duck fry Bombil fry I seriously do not know from when did I started having bombils as my dad/ uncle's are fresh fish suppliers and agents, might be since child hood I guess as every alternate day fish use to be served sometimes during meals or even breakfasts. Crispy Bombil Fry Recipe in Marathi Along Mumbai's coast, especially towards the northern parts, one could find freshly caught Bombay Duck being hung on the racks to dry. A crusty an-fried bombil when presented before you, with its crispy exterior and delicious soft inside, will make you forget all the shortcomings of the fish, and push you to dig right in. Bombay duck is not a duck but a fish.

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