Crispy Bombil Fry Recipe | Authentic Bombay Duck Fry
Learn how to make Kurkurit Bombil Fry (Bombay Duck) with a secret masala! This authentic Maharashtrian recipe ensures a super crispy, non-soggy texture every time.
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.