Bombil Fry, also known as Bombay Duck Fry, is a popular Maharashtrian seafood dish that showcases the coastal flavors of the region. It is made using fresh Bombil fish, marinated in a spicy mixture of aromatic spices and coated with semolina (rava) before being shallow-fried to perfection. The result is a crispy and flavorful delight that is loved by seafood enthusiasts. In this article, we will guide you through the preparation and cooking time of making Maharashtrian-style Bombil Fry.
Preparation Time: approximately 20 minutes
Cooking Time: approximately 10 minutes
Ingredients
4-6 fresh Bombil fish (Bombay Duck)
2 tablespoons red chili powder
1 tablespoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon ginger-garlic paste
Salt to taste
1 cup semolina (rava)
Vegetable oil for frying
Lemon wedges for garnish
Method
- Clean the Bombil fish thoroughly by removing the scales, fins, and internal organs. Wash it under cold running water and pat dry using a paper towel.
- In a bowl, prepare a marinade by combining red chili powder, turmeric powder, coriander powder, cumin powder, ginger-garlic paste, and salt. Mix well to form a smooth paste.
- Coat each Bombil fish generously with the marinade, ensuring it is well coated on both sides. Allow the fish to marinate for about 10-15 minutes to absorb the flavors.
- Heat vegetable oil in a shallow pan or tawa over medium heat.
- Spread semolina (rava) on a plate. Take each marinated Bombil fish and coat it evenly with semolina, pressing gently to ensure it adheres to the fish.
- Carefully place the coated Bombil fish in the hot oil and fry them on medium heat until they turn golden brown and crispy on both sides. Flip the fish gently to ensure even frying.
- Once the Bombil fish is fried to perfection, remove them from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Repeat the process with the remaining marinated fish, adding more oil if needed.
- Serve the Maharashtrian-style Bombil Fry hot as a starter or main course. Garnish with lemon wedges and serve with mint chutney or a squeeze of lemon juice for added tanginess.
Note: Bombil Fry is best enjoyed immediately after frying to retain its crispy texture.