Are you craving the perfect Crispy Bombil Fry that tastes just like the ones served in authentic Malvani or Gomantak restaurants? You are in the right place! Bombil, also known as Bombay Duck, is a popular lizardfish found in the waters of Mumbai and Maharashtra. It is famous for its soft, creamy interior and crunchy exterior when fried correctly.
However, the biggest challenge with this seafood recipe is the water content. Many home cooks struggle with Bombil turning soggy. In this recipe, based on a popular method by Maharashtrian Recipes, we reveal the secret technique to remove excess water and the perfect semolina-rice flour coating that guarantees a “Kurkurit” (crunchy) texture. Whether you are serving it as a starter or a side dish with fish curry and rice, this Bombay Duck Fry will be a hit!
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Ingredients List:
- For Preparation:
- Fresh Bombil (Bombay Duck): 5-6 medium pieces (cleaned and cut)
- Lemon Juice: 1 tbsp (can substitute with Kokum Agal for authentic taste)
- Ginger-Garlic-Green Chilli: 1 tbsp (freshly crushed or paste)
- The Secret Masala Mix:
- Red Chilli Powder: 1-2 tbsp (Mix of Kashmiri for colour & spicy powder for heat)
- Turmeric Powder: 1/4 tsp
- Coriander (Dhane) Powder: 1 tsp
- Garam Masala Powder: 1/2 tsp
- Salt: to taste
- For the Crispy Coating:
- Fine Rava (Semolina/Suji): 3 tbsp (Zero number/fine variety)
- Rice Flour: 1 tbsp
- Red Chilli Powder: 1 tbsp
- Turmeric Powder: 1/4 tsp
- Salt: A pinch
- Oil: For shallow frying
Also Read – Easy Bombil Keema Recipe (Fresh Bombay Duck Mince)
Step-by-Step Instructions:
- Drain the Water (Crucial Step): Wash the Bombil fish thoroughly. To ensure they don’t get soggy, wrap the fish in a clean cotton cloth and place a heavy weight on it for a few minutes. This presses out the extra moisture, which is key for a crispy fish fry.
- First Marination: Take the dried fish in a plate. Apply lemon juice (or Kokum Agal) and the crushed ginger-garlic. Rub it well on both sides. Let it rest for 10–15 minutes.
- Apply Dry Spices: In a small bowl, mix turmeric, red chilli powder, coriander powder, garam masala, and salt. Apply this dry spice mix generously over the marinated fish pieces.
- Prepare the Coating: In a separate plate, mix Fine Rava (Semolina) and Rice Flour. Season this coating with a little salt, turmeric, and chilli powder to ensure the outer layer is flavorful.
- Coat the Fish: Take each spiced Bombil piece and roll it in the Rava-Rice flour mixture. Press gently so the coating sticks well. Shake off any excess.
- Shallow Fry: Heat oil in a tawa (flat pan) or skillet. Once the oil is medium hot, place the fish pieces gently. Do not overcrowd the pan.
- Cook to Perfection: Fry on medium heat for the first 2 minutes. Once the coating sets, flip the fish.
- The Crisp Trick: After flipping, lower the heat to sim/low. Let the Bombil fry slowly for about 8-10 minutes total. This slow cooking draws out remaining moisture and makes the outer layer extremely kurkurit (crispy).
- Serve: Once golden brown and crisp on both sides, drain excess oil and serve hot.
Also Read – Masaledar Kolambi: Quick & Easy Spicy Prawns Recipe
Cooking Tips for Better Results:
- Don’t Skip the Weight: The most common mistake is frying wet Bombil. Pressing it under a weight (like a heavy mortar) inside a cloth is the game-changer for that restaurant-style crunch.
- Coating Ratio: Use a 3:1 ratio of Rava to Rice Flour. Rava provides the crunch, while rice flour helps with the binding.
- Patience is Key: Do not fry on high flame throughout. Start on medium to seal the coating, then finish on low heat to cook the inside without burning the outside.
- Freshness: Use fresh, not frozen, Bombay Duck for the best texture. If using frozen, thaw completely and press out all water.
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Variations:
- The Authentic Malvani Twist: Use Malvani Masala instead of regular Garam Masala for a deeper, coastal flavour profile.
- Spicy Version: Increase the spicy red chilli powder and add a pinch of black pepper powder to the coating.
- Kids-Friendly Version: Reduce the red chilli powder and use only Kashmiri Chilli powder for a mild colour without the heat.
- Gluten-Free Option: Skip the Rava and use coarse cornmeal or just double the rice flour, though the texture will differ slightly.
Serving Suggestions:
- As a Starter: Serve hot with a wedge of lemon and sliced onions.
- Main Course: It pairs perfectly with Maharashtrian Fish Curry, Steamed Rice, and Solkadhi.
- Bread: Enjoy it with a hot Jowar or Rice Bhakri.
Also Read – Unique Dried Shrimp Recipe (Side Dish)
FAQs:
Q1: Why does my Bombil Fry become soggy?
Ans: Usually, it’s because of excess water in the fish or frying on high heat too quickly. Ensure you press the water out using a cloth and a weight before marinating, and fry on low heat towards the end.
Q2: Can I use frozen Bombay Duck for this recipe?
Ans: Yes, but fresh is best. If using frozen, thaw it completely and be extra careful to squeeze out all the water, as frozen fish tends to retain more moisture.
Q3: What is Kokum Agal?
Ans: Kokum Agal is an unsweetened extract of the Kokum fruit, popular in Konkan cuisine. It adds a tangy punch. If you don’t have it, lemon juice is a perfect substitute.
Q4: Is Bombay Duck high in protein?
Ans: Yes, Bombil is a good source of protein and is low in fat, making it a healthy seafood option when shallow-fried with less oil.
Crispy Bombil Fry Recipe | Authentic Bombay Duck Fry
Ingredients
For Preparation:
- Fresh Bombil Bombay Duck: 5-6 medium pieces (cleaned and cut)
- Lemon Juice: 1 tbsp can substitute with Kokum Agal for authentic taste
- Ginger-Garlic-Green Chilli: 1 tbsp freshly crushed or paste
The Secret Masala Mix:
- Red Chilli Powder: 1-2 tbsp Mix of Kashmiri for colour & spicy powder for heat
- Turmeric Powder: 1/4 tsp
- Coriander Dhane Powder: 1 tsp
- Garam Masala Powder: 1/2 tsp
- Salt: to taste
For the Crispy Coating:
- Fine Rava Semolina/Suji: 3 tbsp (Zero number/fine variety)
- Rice Flour: 1 tbsp
- Red Chilli Powder: 1 tbsp
- Turmeric Powder: 1/4 tsp
- Salt: A pinch
- Oil: For shallow frying
Instructions
- Drain the Water (Crucial Step): Wash the Bombil fish thoroughly. To ensure they don't get soggy, wrap the fish in a clean cotton cloth and place a heavy weight on it for a few minutes. This presses out the extra moisture, which is key for a crispy fish fry.
- First Marination: Take the dried fish in a plate. Apply lemon juice (or Kokum Agal) and the crushed ginger-garlic. Rub it well on both sides. Let it rest for 10–15 minutes.
- Apply Dry Spices: In a small bowl, mix turmeric, red chilli powder, coriander powder, garam masala, and salt. Apply this dry spice mix generously over the marinated fish pieces.
- Prepare the Coating: In a separate plate, mix Fine Rava (Semolina) and Rice Flour. Season this coating with a little salt, turmeric, and chilli powder to ensure the outer layer is flavorful.
- Coat the Fish: Take each spiced Bombil piece and roll it in the Rava-Rice flour mixture. Press gently so the coating sticks well. Shake off any excess.
- Shallow Fry: Heat oil in a tawa (flat pan) or skillet. Once the oil is medium hot, place the fish pieces gently. Do not overcrowd the pan.
- Cook to Perfection: Fry on medium heat for the first 2 minutes. Once the coating sets, flip the fish.
- The Crisp Trick: After flipping, lower the heat to sim/low. Let the Bombil fry slowly for about 8-10 minutes total. This slow cooking draws out remaining moisture and makes the outer layer extremely kurkurit (crispy).
- Serve: Once golden brown and crisp on both sides, drain excess oil and serve hot.
