Easiest Way to Prepare At Home Bombil/Bombay Duck Fry

Mike Garza
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Easiest Way to Prepare At Home Bombil/Bombay Duck Fry
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Easiest Way to Prepare At Home Bombil/Bombay Duck Fry Delicious, fresh and tasty.

Bombil/Bombay Duck Fry. Remove and serve hot the bombil rawa fry. Recipe for Recheado Stuffed Sukha Bombil Fry(Dry Bombay Duck) When you're having guests over and you're planning to make Sukha Bombil, trust me, you don't have to send them your location pin because the Aroma of the Sukha Bombil is so strong that it will automatically direct your guests over to your place! This version of Bombay Duck Fry is a goan version and from my mom's treasurebank.

Spicy and crispy bombil Fry is a yummy fish dish and can compliment any curry or rice.

It is basically fish marinated with spices and shallow fry with suji coating.

Despite its name, the Bombay Duck is not a duck!

You can cook Bombil/Bombay Duck Fry using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Bombil/Bombay Duck Fry

  1. Prepare 6 / of duck BombilBombay.

  2. Prepare 3 Tablespoons of Gingergarlic paste.

  3. It’s 1 Teaspoon of Red chilli powder.

  4. Prepare 1/4 Teaspoon of Turmeric powder.

  5. You need 1/2 Cup of Rice flour.

  6. Prepare 1 Tablespoon of Rawa semolina /.

  7. Prepare of Salt.

It is a variety of fish that is found in the Arabian sea especially on the coast of Mumbai and Kutch (in Gujarat).

Bombay duck is pretty popular in.

Bombil fry tastes best when served with dal chawal.

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.

Bombil/Bombay Duck Fry instructions

  1. Clean the fish,slightly cut along the stomach and take off the spine as that is the only major bone..

  2. Squeeze out the water in the fish by pressing it between your palms..

  3. Marinate the fish with ginger garlic paste,red chili powder,turmeric powder and salt. Place the fish in a plate and tilt the plate and keep for about 15 minutes so that the excess water is drained..

  4. Mix rice flour and rawa and place in a plate. Coat the fish with the mix and shallow fry for 5 minutes..

The reason for using Bombil/bombay duck or Lotte fish is not only for the taste of the fish, but also to mix the fish in total with the leafy vegetable.

Soft tissues of the Bombil/bombay duck or Lotte fish grind and mix easily with any other food item.

This is a healthy recipe with full of Anodyne from Bombil/bombay duck or Lotte fish.

Fry the Curry leaves in the same Oil, until they turn dark brown.

Take them out of the Oil and keep aside.