Bombay duck (bombil), although not literally a duck, is one of the moist, succulent fish that is delicate to handle. When marinated with the right amount of spices and fried until you get that beautiful golden-brown colour, makes for a delicious treat. You can serve this crispy-on-the-outside and juicy-on-the-inside Bombay Duck Fry as a side dish or as an appetizer with mint chutney. Read on to learn this quick recipe.
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Make Delicious Crispy Bombil (Bombay Duck) Fry at Home
Ingredients
- 8-10 Bombay duck bombil
- 1 tsp red chilli powder
- ½ tsp turmeric
- ½ tsp chilli paste
- 1 tsp ginger garlic paste
- ½ tsp coriander powder
- ½ tsp Cumin Powder
- 1 tsp Lemon Juice
- salt to taste
- ½ cup semolina suji
- oil as needed
Instructions
- Thoroughly wash the fish and pat dry using kitchen tissue to absorb excess water. In a bowl, mix lemon juice, salt, red chilli powder, turmeric, chilli paste, ginger-garlic paste, coriander powder and cumin powder. Marinate the fish and set aside for about 30 minutes.
- In a shallow pan, heat oil on a slow flame. In a plate, take semolina and place the marinated fish in it. Coat the fish from all sides. Once the oil is hot enough, add the fish and fry until they turn golden brown.
- Garnish with fried curry leaves and serve hot as a side dish with steamed rice and dal fry.
Recipe Notes
Recipe Tip If there is some leftover marinade, mix it with the semolina and coat the fish in it before frying. Share your version of this recipe What’s your way of making Bombay duck fry? Share your version of the recipe with us. Frequently Asked Questions Can I use tamarind or kokum instead of lemon juice? No. Tamarind or kokum might not give the fish fry its desired flavour. If you don’t want to use lemon juice, you can use vinegar. Is there any other option in place of semolina to coat the fish? Yes. If you don’t like semolina, you can use rice flour, gram flour or cornflour to coat the fish.