Bombil Fry

Ingredients

• 500g (1.1 lb) fresh Bombay Duck (Bombil) 500g (1.1 lb) fresh Bombay Duck (Bombil)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Vegetable oil for frying Vegetable oil for frying
• ½ cup all-purpose flour ½ cup all-purpose flour
• 2 tablespoons rice flour 2 tablespoons rice flour
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• ½ teaspoon turmeric powder ½ teaspoon turmeric powder
• ½ teaspoon carom seeds (ajwain) ½ teaspoon carom seeds (ajwain)
• Water, as needed Water, as needed

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 15g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Clean the Bombay Duck thoroughly and remove the scales. Cut it into medium-sized pieces.
2. 2.
   In a bowl, mix turmeric powder, red chili powder, coriander powder, cumin powder, ginger-garlic paste, lemon juice, and salt to form a marinade.
3. 3.
   Coat the fish pieces with the marinade and let them marinate for 30 minutes.
4. 4.
   In a separate bowl, combine all-purpose flour, rice flour, red chili powder, turmeric powder, carom seeds, and salt. Gradually add water to make a smooth batter.
5. 5.
   Heat vegetable oil in a deep pan or kadai over medium heat.
6. 6.
   Dip each marinated fish piece into the batter, ensuring it is coated evenly.
7. 7.
   Gently place the coated fish into the hot oil and fry until golden brown and crispy on both sides.
8. 8.
   Remove the fried fish from the oil and place it on a paper towel to drain excess oil.
9. 9.
   Serve hot with mint chutney or a squeeze of lemon juice.

Treat your ingredients with care...

• Bombay Duck (Bombil) — Ensure that the fish is fresh and properly cleaned before marinating. Removing the scales is essential to enhance the texture of the dish.

Tips & Tricks

• For an extra crispy texture, you can double-coat the fish by dipping it in the batter twice before frying.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
• Serve the Bombil Fry immediately after frying to enjoy the best texture and flavor.
• If you prefer a healthier version, you can shallow fry the fish instead of deep frying.
• Experiment with different spice blends to create your own unique variation of Bombil Fry.

Serving advice

Serve the Bombil Fry as an appetizer or as a main course accompanied by steamed rice and a side of salad or raita.

Presentation advice

Arrange the golden-brown fried fish pieces on a platter and garnish with fresh coriander leaves. Serve with a wedge of lemon for an added touch of freshness.