Bombil fry
Bombil fry, from above
Non vegMumbai, Maharashtra

Bombil fry

Bombay duck flattened, crumbed and fried crisp. Mumbai's softest fish with a crunchy jacket.

30 minTime
27 gProtein each
mediumSpice
Not a duck2 chapters · 1 min read

Make it your way

Grandma's wayThe Mumbai Koli way.
The original
345kcalsame
27 gproteinsame
2 gfibresame
30minutessame

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish8 to 10 bombil, cleaned and butterflied
Rice flour4 tbsp
Rava (semolina)4 tbsp
Red chilli powder (indian red chili powder)2 tsp
Turmeric (ground turmeric)½ tsp
Ginger garlic paste1 tbsp
Lemon juice1 tbsp
Saltto taste
Cooking oil (vegetable oil)for shallow frying

Method

4 steps
  1. 1Clean and slit the bombil, then press them flat under a heavy board for 15 minutes.
  2. 2Rub with ginger garlic paste, chilli powder, turmeric, salt and lemon. Rest 10 minutes.
  3. 3Mix rice flour and rava and press each bombil into it on both sides.
  4. 4Shallow fry in hot oil, 3 minutes a side, until golden and crisp.
Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

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Make it a meal

What goes with Bombil fry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Jeera rice30 min
With a main Kolambi vangi40 min
With a main Goan fish curry40 min
To drink Sol kadhi40 min
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