Introduction:
Bombil, also known as Bombay Duck, is a beloved fish in the coastal regions of India, particularly in Maharashtra. Despite its misleading name, Bombay Duck is a type of fish, not a duck. Known for its delicate texture and unique flavor, Bombil is often prepared by frying it with a spicy coating, resulting in a dish that is crispy on the outside and tender on the inside. Bombil Fry is a popular seafood delicacy, often enjoyed as a snack or a side dish with a main meal.
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Ingredients:
6-8 Bombil (Bombay Duck) fish, cleaned and patted dry
1 tablespoon ginger-garlic paste
1 tablespoon lemon juice
1 teaspoon turmeric powder
1 tablespoon red chili powder (adjust to taste)
1 teaspoon coriander powder
1/2 teaspoon cumin powder
Salt to taste
3 tablespoons rice flour (for coating)
2 tablespoons semolina (rava) (for coating)
2-3 tablespoons oil (for shallow frying)
Fresh coriander leaves (for garnish)
Lemon wedges (for serving)
Instructions:
1. Prepare the Bombil:
Start by cleaning the Bombil thoroughly. Remove the head and guts, then rinse under cold water.
Pat the fish dry with a paper towel to remove any excess moisture. This step is important for achieving a crispy fry.
2. Marinate the Bombil:
In a bowl, combine the ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, and salt.
Mix these ingredients well to form a smooth marinade.
Apply the marinade evenly over the Bombil, ensuring that it coats both sides of the fish.
Let the fish marinate for at least 20-30 minutes. This allows the flavors to penetrate the delicate flesh of the Bombil.
3. Prepare the Coating:
In a shallow plate, mix the rice flour and semolina (rava).
This coating will give the Bombil its signature crispy texture when fried.
4. Coat the Bombil:
After marinating, take each Bombil and gently coat it in the rice flour and semolina mixture.
Press the coating onto the fish to ensure it adheres well and covers the entire surface.
5. Shallow Fry the Bombil:
Heat oil in a large frying pan over medium heat.
Once the oil is hot, place the coated Bombil in the pan. Avoid overcrowding the pan, as this will lower the oil temperature and prevent the fish from crisping up.
Fry the fish for about 3-4 minutes on each side, or until golden brown and crispy. Be gentle when flipping the fish, as Bombil is quite delicate.
Once fried, remove the Bombil from the pan and place it on paper towels to drain excess oil.
6. Serve:
Garnish the Bombil Fry with fresh coriander leaves and serve immediately with lemon wedges.
This dish pairs well with steamed rice, chapati, or can be enjoyed as a standalone snack.
Conclusion:
Bombil Fry is a delightful treat for seafood lovers, showcasing the unique taste and texture of Bombay Duck. The crispy coating and tender flesh make it a dish that is both satisfying and flavorful. Perfect for a coastal-inspired meal, Bombil Fry is a must-try for anyone looking to explore the rich culinary traditions of India's western coast. Serve it hot, accompanied by lemon wedges for that extra zest, and enjoy a taste of the sea in every bite.
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