Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, bombay duck fish fritters. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Bombay Duck Fish Fritters is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Bombay Duck Fish Fritters is something which I’ve loved my entire life. They are nice and they look fantastic.
We show you how to make Lotte Machher Bora or Bombay Duck (fish) Fritters. Harpadon nehereus, called the Bombay duck, bummalo, bombil, and boomla is a species of lizardfish. The origin of the term "Bombay duck" is uncertain.
To begin with this recipe, we have to prepare a few components. You can cook bombay duck fish fritters using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bombay Duck Fish Fritters:
- Get 500 gms Bombay Duck
- Prepare 5 tbsp Gram flour
- Get 1/2 tsp Turmeric powder
- Prepare 1 tbsp Red chilli powder
- Make ready 2 tbsp Gram masala
- Prepare 1 tbsp Cumin powder
- Take to taste Salt
- Get as required Oil for frying
A wide variety of bombay duck fish options are available to you The Bombay Duck fish is despite the name, is not a duck, but a lizardfish. It is also known by many other different names such as Bummalo, Bamaloh, Loytta, Bombil etc. Today, it is a very popular food fish, especially in the places where it is available. Fresh Bombay Duck Fish Green Curry: Another Goan specailty is this Fresh Bombay Duck Recipe Or you could also call it as Green Fish Curry Goan Style.
Instructions to make Bombay Duck Fish Fritters:
- In a large bowl. Take 5 tbsp gram flour, turmeric powder, red chilli powder, cumin powder, garam masala and salt. Mix it well. Add water as needed. Again mix it well. Make a thick batter just like dosa batter.
- Dip the Bombay duck fish in besan mixture. Mix it properly.
- Repeat the same procedure and Keep aside.
- Heat oil in Kadhai. When the oil is hot. Dip fry the fish. One by one. Don't over crowd it. Bombay duck fish is delicate. So you have to fry one by one. Other wise it will break.
- Fry the fish till it become golden brown in colour. Once it is done Transfer to a tissue paper and drain the excess oil.
- Once it is done. Transfer to a beautiful serving plate. Now it is ready to serve
Bombay Duck is the dried bummalo fish from India and south east Asia. It's an ugly little thing when caught but after drying in the hot sun to crumbling point, gives out the most tremendous and utterly unique savoury flavour, beloved by connoisseurs of Indian food (although even they might at first have. The Bombay duck is actually a fish native to the waters in and around Mumbai. Fiendishly ugly, it is gelatinous and pink-skinned with a gaping maw. Some Maharashtrian communities fry it into a bhaji (fritter) while others stir fresh greens into the dried version or cook it with an onion tamarind masala.
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