Bombil Fry (Bombay Duck Fry)
Delicate bombil fish marinated in a garlicky red masala, coated in semolina and shallow-fried crisp, a Koli community favourite along Mumbai's coast.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Flat pan
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 12 g
- carbs
- 10 g
- fibre
- 1 g
- protein
- 20 g
- calories
- 220 kcal
Instructions
- 1
Pat the bombil fillets dry. Rub them with chilli powder, turmeric, ginger-garlic paste, lemon juice and salt, then rest for 20 minutes.
- 2
Mix the semolina and rice flour together on a plate.
- 3
Coat each marinated fillet in the flour mixture. Press gently so the coating sticks all over.
- 4
Heat oil in a flat pan over medium-high heat.
- 5
Fry the coated bombil for 2-3 minutes on each side until golden and crisp.
- 6
Drain the fish on paper towels. Serve straight away with lemon wedges.
Chef's tips
Bombil is delicate, so handle it gently while coating and frying. Serve straight away, as the crisp coating softens quickly.
Ingredient substitutions
- bombil → any thin white fish fillet
Storage
Best eaten fresh; not recommended for storage.
Reheating
Reheat briefly in a pan to restore some crispness.
Common mistakes to avoid
- •Marinating for too long, which can make the delicate fish mushy.
Serving suggestions
Cooked Bombil Fry (Bombay Duck Fry)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Maharashtra
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
