A crispy, flavorful Maharashtrian seafood dish made with tender, sensitive bombay duck fish (aka Bombil). It is perfect as a facet dish or seafood appetizer.
🍽️ Bombil Fry Recipe
Prep time: 20 mins | cook dinner time: 15 minutes | Serves: 2–three
🐟 components
4–five Bombil (Bombay duck), wiped clean and slit open
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1½ tsp pink chili powder
1 tsp coriander powder
½ tsp garam masala (non-compulsory)
Salt to taste
Juice of ½ lemon
1 egg (elective, for better coating)
½ cup rice flour (or semolina/rava for added crunch)
Oil for shallow frying
🔪 Step-by means of-Step technique
Step 1: clean the Fish
Wash the Bombil gently in water.
Pat dry using paper towels.
Slit each fish open from the belly and flatten it out like a butterfly. Get rid of the important bone if preferred (optionally available).
Step 2: Marinate
In a bowl, mix ginger-garlic paste, turmeric, chili powder, coriander powder, lemon juice, salt, and garam masala.
Rub this marinade everywhere in the fish, internal and out.
Allow it marinate for at the least half-hour (or up to two hours in the fridge for deeper flavor).
Step 3: Coat the Fish
Beat the egg in a shallow bowl (non-obligatory however offers a nice binding).
Region rice flour or rava in a separate plate.
Dip the marinated Bombil in the egg (if the use of), then dredge it in the rice flour or rava till nicely-lined on each aspects.
Step 4: Fry the Bombil
Heat oil in a flat pan (medium flame).
Carefully place the coated fish within the warm oil and fry 2–three minutes per side, or until golden brown and crisp.
Drain on paper towels to do away with excess oil.
🍋 Serve warm
Garnish with lemon wedges, sliced onions, and fresh coriander. Serve warm with dal-rice or as a snack with inexperienced chutney.
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