Bombil( Bombay duck) fry

Bombil rawa fry recipe 

Bombil (Bombay duck) fry recipe Crispy
Bombil(Bombay duck)crispy fry

Bombil rawa(rava) fry or Bombay duck crispy fry  is one of the easiest recipe that you can try tonight.

Bombil fish is a very popular fish in Maharashtrian coastal region, goa and Bengal . In English bombil fish is called as Bombay duck. It got its name in the time of Raj, where it was transported by a iconic train whose name was Bombay Daak.

Daak is the Hindi words for mail. The term Daak was then bastardised to duck. Thus Bombay Daak become Bombay duck.

Once 13 tones of Bombay duck were eaten in the UK each year. In 1996 , European commission prohibited or banned fish imports from India other than from approved freezing and canning factories due to the discovery of a batch of imported seafood contaminated by salmonella.

Bombil crispy fry is my personal favorite which I often made in weekend whereas rawa fry is my wife's favorite. Crispy bombil fry is something like a fish pakora which goes well with my main course as a side dish.  I make it little spicy using green chilli paste and added carom seeds which is a good digestive agents.

One more thing which I often used whenever any seafood item is made at home is turmeric powder. It has natural antibiotics properties and is very useful against many Micro organisms.

You can read one of my wife's best fish recipe for Bangda (Mackerel) fish tawa fry recipe .

 Healthy seafood recipe that you can try 

     Bombil fry recipe (Bombay bucks) rawa fry recipe

Finger size bombil pieces are marinated and coated with rice flour and gram flour and deep fried till crisp golden. And in rawa fry bombil fillets are marinated and coated with rawa and rice flour. It is then shallow or deep fried till crisp.

Preparation time :- 10 minutes

Cooking time  :- 5  minutes

Total time :- 15 minutes

Serve :- 2 servings

Author :- Mobasir hassan


   • 250 gm bombil fish

   • 1 teaspoon ginger paste

   • 1 teaspoon garlic paste

   • 3 teaspoon gram flour ( besan)

   • 4 teaspoon rice flour

   • 1/2 cup semolina (rawa)

   • 2 teaspoon red chilli powder ( paprika)

   • 1 teaspoon turmeric powder

   • 1 teaspoon ground cumin

   • 1/2 teaspoon green chilli paste (optional)

   • 1 teaspoon lemon juice

   • 1/4 teaspoon carom seeds (ajwain)

   • Salt as per taste

   • Oil for deep frying

   How to make the recipe


   1. Cut the bombil and remove all inner
       organs. Wash and clean them nicely.

   2. Cut it lengthwise from top to tail end
       and slits.

   3. To make bombil fry cut them into 2 inch
       long finger size. And for bombil rawa
       fry keep it as a fillet.

   4. For bombil fry mix the finger size
       pieces with half of the lemon juice,
       ginger garlic paste and salt and keep for
       10 minutes to marinate.

   5. After that mix them with 1/2 teaspoon
       red chilli powder, 1/2 teaspoon cumin
       powder, 1/2 teaspoon turmeric powder
       and carom seeds.

   6. Then add gram flour and 1 teaspoon
       rice flour and mix to coat evenly.

    7. Keep them marinated for another 10

    8. For bombil rawa fry :  mix the
        remaining red chilli powder, cumin
        powder, turmeric powder, ginger garlic
        paste, salt and chilly paste.

   Making the recipe

   1. Heat oil in a deep vessel pan or kadai
       in medium flame. When hot enough
       fry the finger size bombil pieces for 4
       to 5 minutes or till crisp golden.

   2. For making the rawa fry : mix the rawa
       with rice flour in a flat plate and coat
       the marinated bombil fillets on both

   3. Heat 1 teaspoon oil in a non stick pan
       or Tawa and shallow fry them till crisp
       golden on both sides.

   4. Similarly fry the remaining bombil and
       serve hot.

NUTRITIONAL value for 100 gm edible portion of Bombay duck 

Calories :-  283 kcal

Protein :- 61.7 g | Fats :- 4.0 g

Carbohydrate :- 0 g | Iron :- 19.10 mg

Calcium :- 1390 mg   | Phosphorus :- 240 mg

            RECIPE NOTES

• In place of rice flour , you can use corn flour as well to make it more crispy.

• As the fish is fullof moisture, you can apply kitchen towel or paper to absorb excess moisture.

• I have shallow fry the bombil rawa fry , you can deep fry it as well.

Below you can read all the step by step method for making the bombil fry and rawa fry recipe with photos for a better understanding...

How to cut the bombil fish 

• Cut and clean the bombil fish nicely. Remove all the inner organs and clean it.

Bombay duck or bombil fish has one main single bone which can be left or removed. The bone is soft and when dry fried , you can left it as it is difficult to feel  or taste it. So it  doesn't matter either left or removed.
To remove the bone from bombil fish, cut it from bottom in towards the center to the bone . With a scissors cut it and remove.

• Cut it length wise from top to tail part and slits.
Cutting Bombay duck for bombil fish fry rawa fry recipe

For bombil rawa fry keep it open as below

Bombil fillet for bombil rawa fry recipe
Bombay duck fillet

And for crispy bombil fry cut into two inch long finger size. Like below

Finger size Bombay duck pieces for Bombay duck fry recipe
Finger size


1. Take the finger size pieces of bombil in a mixing bowl and mix with lemon juice, ginger garlic paste and salt.

2. Keep it marinated for 10 to 15 minutes.

3. Then mix with red chilli powder, turmeric powder, cumin powder, green chili paste and carom seeds.

Mixed Ingredients with Bombay duck pieces for Bombay duck fry recipe
Mixing with chilly, turmeric,cumin powder

4. Now add the gram flour and rice flour into the mixture and mix well to coat the pieces from all sides.

Mixing with gram flour and rice flour for Bombay duck fry recipe
Mixing with gram flour and rice flour

5. Keep it again for 10 - 15 minutes to absorb all the flavours.

6. Heat oil in a deep pan or kadai and fry the pieces till Crisp golden.

Deep frying Bombay duck for bombil fish fry recipe
Deep trying

Making bombil rawa fry

1. Mix salt , chilly powder, turmeric powder, cumin powder, ginger garlic paste with the fillet and let it marinate for 15 minutes.

Marinated Bombay duck fillet for Bombay duck rawa fry recipe
Marinated Bombay duck fillet

2. Now mix rice flour with rava on a plate and dust the bombil fillet finely to cover from all sides. Keep it aside and repeat same with the remaining fillet.

Marinated fillet dusting with rawa and rice flour for Bombay duck rawa fry recipe
Dusting with rawa and rice flour

Rawa and rice flour covered Bombay duck fillet for bombil rawa fry recipe
Rawa and rice flour covered Bombay duck fillet

3. Heat 1 teaspoon oil in a non stick pan or tawa and shallow fry them till crisp golden on both sides.
Frying Bombay duck fillet on tawa for bombil rawa fry recipe
Bombay duck rawa fry

4. Remove and serve hot the bombil rawa fry.

Health benefits of Bombay duck

• Due to rich in protein it helps  building and repairing body tissues.

• Substantial amount of Omega 3 fatty acids present in Bombay duck reduce risk of heart stroke.

• It also prevents excessive blood clotting due to Omega 3 fatty acids.

• It can control blood pressure levels and reduce hypertension due to excellent source of calcium.

• Help to build stronger immune system and healthy  bone and teeth building due to iron presence.

• presence of Fish oil in Bombay duck can act as a pain killer.

You can also read some of the popular recipes :-

• Butter chicken (Murgh makhani) recipe

Paneer butter masala recipe

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