Recipe: Yummy Crispy Bombay duck fry(Bombil fry)

Recipe: Yummy Crispy Bombay duck fry(Bombil fry) Delicious, fresh and tasty.

Crispy Bombay duck fry(Bombil fry). This version of Bombay Duck Fry is a goan version and from my mom's treasurebank. They taste great as a accompaniment with khichdi, pulao, dal rice, curry or bread. My hubby drools over this particular fish and loves the dry bombil fried.

Bombil crispy dry fry is my personal favorite which I often made in weekend whereas rawa fry is my wife's favorite.

Crispy bombil dry fry is something like a fish pakora which goes well with my main course as a side dish.

I make it little spicy using green chilli paste and added carom seeds which is a good digestive agents.

You can cook Crispy Bombay duck fry(Bombil fry) using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Crispy Bombay duck fry(Bombil fry)

1. You need 8 pieces of bombay duck(bombil).

2. You need to taste of Salt.

3. It’s 1 tsp of ginger garlic paste.

4. You need 1 tsp of red chilli powder.

5. It’s 1/2 tsp of turmeric powder.

6. Prepare 1/2 tsp of garam masala.

7. It’s 1/2 tsp of kashmiri red chilli powder.

8. It’s 1/2 tsp of lemon juice.

9. Prepare 1/2 cup of rava (semolina).

10. Prepare 1/2 cup of wheat flour/rice flour.

11. You need As required of Oil for frying.

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.

Bombil/bombay duck or Lotte Fish crispy fry recipes is one of those recipes, which can be cooked very easily.

It needs only boiling, mixing with other ingredients and then frying.

Preparation time Bombay Duck Fry step by step recipe with pictures.

Crispy Bombay duck fry(Bombil fry) instructions

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 its 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 dont 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 its skin may come off). Fry 2 or 3 at a time and don't overcrowed it. Enjoy with rice and dal..

Bombil / Bombay Duck fish is a delicious and healthy option.

This is very popular food / fish in Mumbai and western coastal areas in India.

The dried bombil can be stored and made as per requirement but fresh fish must be consumed immediately.

Bombay duck is not a duck (quack! quack!) but a fish.

It is also known as Bombil.