Bombil( Bombay duck) fry
Bombil rawa fry recipe
Bombil rawa(rava) fry or Bombay duck crispy fry is one of the easiest recipe that you can try and make at home for tonight dinner. Bombil fish is a very popular fish in Maharashtrian coastal regions, 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. This is how bombil fish got its name as 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.
Daak is the Hindi words for mail. The term Daak was then bastardised to duck. Thus Bombay Daak become Bombay duck. This is how bombil fish got its name as 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.
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What is Bombay Duck Fry (Bombil Fry)
Bombay Duck Fry, also known as Bombil Fry, is a popular seafood dish from the coastal regions of India, particularly Mumbai. Despite the name, it's not a duck, but a type of lizardfish (Bombil), which has a delicate and tender texture. The fish is marinated in a flavorful blend of spices like turmeric, red chili powder, and garlic, then coated in rice flour or semolina before being shallow-fried to crispy perfection. This dish is often served with rice or as a snack with chutney and a squeeze of lemon.
Bombil crispy dry fry is my personal favorite which I often made in weekend whereas rawa fry is my wife's favorite. Crispy bombil dry 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 chili paste and add some 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. A popular and most sough after fish fry in Maharashtra and its neighbouring states is c Surmai fry and prawns koliwada recipe which you can make at home easily like this.
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. A popular and most sough after fish fry in Maharashtra and its neighbouring states is c Surmai fry and prawns koliwada recipe which you can make at home easily like this.
Steps to make bombil fry
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 you dry fry it, you can leave it inside the fish as it is difficult to feel after frying. So it doesn't matter either left or removed.
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 you dry fry it, you can leave it inside the fish as it is difficult to feel after frying. 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.
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Take the finger size pieces of bombil in a mixing bowl and mix with lemon juice, ginger garlic paste and salt. Keep it marinated for 10 to 15 minutes. Then mix with red chili powder, turmeric powder, cumin powder, green chili paste and carom seeds.
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Mix salt , chilly powder, turmeric powder, cumin powder, ginger garlic paste with the fillet and let it marinate for 15 minutes.
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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.
If you love this recipe then I am sure you would love the following fish recipes as well.
Bombay Duck Fry
⭐⭐⭐⭐⭐ (25 reviews)
⏱️ Prep: 10 min |
🍳 Cook: 5 min |
🍽️ Serves: 2
By Mobasir Hassan
Published: Nov |
Last Modified:
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.
🥗 Ingredients
- 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 chili powder ( paprika)
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1/2 teaspoon green chili paste (optional)
- 1 teaspoon lemon juice
- 1/4 teaspoon carom seeds (ajwain)
- Salt as per taste
- Oil for deep frying
👩🍳 Instructions
- Cut the bombil and remove all inner organs. Wash and clean them nicely.
- Cut it lengthwise from top to tail end and slits.
- To make bombil fry cut them into 2 inch long finger size. And for bombil rawa fry keep it as a fillet.
- 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.
- After that mix them with 1/2 teaspoon red chili powder, 1/2 teaspoon cumin powder, 1/2 teaspoon turmeric powder and carom seeds.
- Then add gram flour and 1 teaspoon rice flour and mix to coat evenly. Keep them marinated for another 10 minutes.
- For bombil rawa fry : mix the remaining red chili powder, cumin powder, turmeric powder, ginger garlic paste, salt and chilly paste.
- 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.
- For making the rawa fry : mix the rawa with rice flour in a flat plate and coat the marinated bombil fillets on both sides.
- Heat 1 teaspoon oil in a non stick pan or Tawa and shallow fry them till crisp golden on both sides. Similarly fry the remaining bombil and serve hot.
👨🍳 Chef’s Tips
- In place of rice flour , you can use corn flour as well to make it more crispy.
- As the fish is full of 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
📊 Nutrition (per serving)
Calories: 280 | Protein: 61g | Fat: 4g | Carbs: XXg
❓ FAQs
Q1: Can I use frozen Bombay Duck for this recipe?
While fresh Bombay Duck gives the best flavor, you can use frozen Bombay Duck. Ensure it's completely thawed and patted dry before marinating. Fresh Bombay Duck will provide a better texture and flavor, but frozen can work well if properly handled.
Q2: What is the best way to coat Bombay Duck for frying?
Traditionally, rice flour or semolina (sooji) is used to coat Bombay Duck, as it provides a crispy texture. You can also use a combination of chickpea flour (besan) and rice flour for an extra crunch. Be sure to coat the fish lightly to avoid overpowering the delicate flavor.
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Yes, you can opt to grill or bake the Bombay Duck instead of frying. For grilling, brush the fish with a little oil and cook on medium heat until crispy. For baking, preheat the oven to 180°C (350°F) and bake for 12-15 minutes, turning halfway through.
Q4. How long should I marinate the Bombay Duck for best flavor?
For best results, marinate the Bombay Duck for at least 20-30 minutes to allow the spices to infuse. If you have more time, marinating it for 1-2 hours will provide a deeper flavor profile.
Q5. Can I make Bombay Duck Fry without semolina or rice flour?
Yes, you can use other coatings such as cornflour or all-purpose flour (maida). For a gluten-free option, try using chickpea flour or cornstarch. However, rice flour or semolina is ideal for achieving the traditional crispy texture.
Q6: Why does my Bombay Duck get soggy when frying?
If the Bombay Duck becomes soggy, it could be due to excess moisture. Make sure to pat the fish dry before marinating and ensure the oil is hot enough before frying. Overcrowding the pan can also lower the oil temperature, so fry in batches to maintain crispiness.
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