Bombil( Bombay duck) fry

Bombay Duck Nutrition – Protein & Health Benefits

Bombil is more than just delicious — it is genuinely nutritious. Here is what the nutritional profile of fresh bombil (Bombay duck) looks like per 100g:

Bombay duck protein per 100g is around 14–17g in fresh form. The high water content of fresh bombil is also why it is so delicate to handle — and why the right frying technique matters so much. The bones of bombil are soft and edible, making it an excellent calcium source as well.

From a chef's perspective: bombil is an excellent low-fat, high-protein fish that fits well into a balanced diet. When made as a rawa fry (shallow fried) instead of deep fried, the overall fat addition is minimal.

Chef's Note – Why I Love This Recipe

I grew up eating bombil fry during my training days along the Maharashtra coast, and it has remained one of my personal weekend favorites ever since. The crispy bombil dry fry — the kind that resembles a fish pakora — is my personal pick. I make it slightly spicy using green chilli paste and add a pinch of carom seeds (ajwain), which not only adds a distinctive flavor but also acts as a natural digestive agent — something I always appreciate when cooking heavy seafood dishes.

The rawa fry version is my wife's favorite. The semolina gives it a beautiful crunch without overpowering the delicate flavor of the fish underneath. One technique I always follow — and this holds true for any seafood preparation — is adding turmeric powder generously in the marinade. In a professional kitchen, we know turmeric has natural antimicrobial properties. With a fish as delicate as bombil, that extra layer of protection during marination is always worth it.

If you enjoy this recipe, you might also love these popular coastal fish fry recipes from my blog: Surmai fry (King Fish fry) and Prawns Koliwada recipe — both are equally easy and absolutely restaurant-worthy at home.

Ingredients for Bombil Fry

These quantities are sufficient for 2 servings. You can scale up proportionally.

• 250 gm bombil fish (Bombay duck) — fresh, cleaned
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 3 teaspoon gram flour (besan) — for crispy fry
• 4 teaspoon rice flour (divided between both versions)
• ½ cup semolina (rawa/rava) — for rawa fry
• 2 teaspoon red chilli powder (or Kashmiri chilli for milder heat and better colour)
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• ½ teaspoon green chilli paste (optional, but recommended)
• 1 teaspoon lemon juice
• ¼ teaspoon carom seeds (ajwain)
• Salt to taste
• Oil for frying

How to Cut and Clean Bombil Fish

Bombil is a very soft fish with high water content, so handle it gently. Here is how I clean it every time:

Step 1: Using a sharp knife, slit the belly from the bottom. Remove all the inner organs carefully. Rinse well under cold running water. Do not soak — the fish absorbs water quickly and can become too soft.

Step 2: Bombil has one soft, thin central bone. You can choose to leave it in — once deep fried, the bone becomes crispy and is barely noticeable. To remove it, run a pair of scissors along the bone from inside the belly and pull it out gently.

For Crispy Bombil Fry: Cut into 2-inch finger-size pieces across the width of the fish.

Cleaned bombil ready to be cut for frying

For Bombil Rawa Fry: After removing the bone, open the fish flat like a butterfly fillet by cutting lengthwise from head to tail. Press it flat gently with your palm.

Finger-size pieces for crispy fry — as shown below:

2-inch finger-size bombil pieces for crispy fry

How to Make Crispy Bombil Fry – Step by Step

Step 1 – First Marinade

Place the finger-size bombil pieces in a mixing bowl. Add lemon juice, ginger-garlic paste, and salt. Mix gently and allow to marinate for 10–15 minutes. The lemon juice helps draw out excess moisture and begins to firm up the flesh slightly — an important step I never skip.

Step 2 – Add the Spice Coating

After the first marinade, add red chilli powder, turmeric powder, cumin powder, carom seeds (ajwain), and green chilli paste. Mix again to coat evenly. Now add the gram flour (besan) and rice flour and toss to coat all the pieces from all sides. The combination of besan and rice flour is what gives this version its distinct pakora-like crunch. Rest for another 10 minutes.

Bombil pieces after spice marinade – ready for flour coating

Besan and rice flour coating for extra crunch

Step 3 – Deep Fry

Heat oil in a deep kadai or wok on medium flame. The oil should be at around 170–180°C. To test: drop a small piece in — it should rise to the surface within 3–4 seconds. Gently slide in the coated bombil pieces and fry for 4–5 minutes, turning once, until crisp and golden. Do not overcrowd the pan — fry in batches.

Frying bombil pieces until perfectly crispy and golden

How to Make Bombil Rawa Fry – Step by Step

Step 1 – Marinate the Fillet

Take the butterflied bombil fillets and mix with salt, red chilli powder, turmeric powder, cumin powder, and ginger-garlic paste. Rub the marinade in gently so it coats both sides of the fillet. Allow to rest for 15 minutes.

Step 2 – Rawa Coating

Mix the semolina (rawa) with rice flour in a flat plate. The ratio I use: 3 parts rawa to 1 part rice flour — the rice flour prevents the rawa from absorbing too much oil and keeps the crust light. Coat the marinated fillets on both sides, pressing gently so the rawa adheres well.

Step 3 – Shallow Fry on Tawa

Heat a non-stick tawa or cast-iron pan on medium-high flame. Add about 1–2 teaspoons of oil and spread evenly. Place the rawa-coated fillets and press lightly with a spatula. Cook for 2–3 minutes per side until the rawa turns golden-brown and crispy. The fish inside will be cooked through and flaky.

Drain on absorbent paper. Serve immediately — the rawa crust starts losing its crunch if it sits too long.

Chef Tips for the Perfect Bombil Fry

• Buy fresh bombil: Fresh bombil should be translucent or slightly milky white, not yellowed. It should smell of the sea, not sour or ammonia-like. In Mumbai, the best bombil comes from the Malvan, Ratnagiri, and Alibag coastline.
• Do not over-marinate: Bombil flesh is soft. Over-marinating (more than 30 minutes) in acidic ingredients like lemon can make it mushy. 10–15 minutes is enough.
• Pat dry before coating: After the first marinade, gently blot the pieces with a kitchen towel to remove excess surface moisture before adding the flour coating. This ensures the coating sticks better and fries crispier.
• Oil temperature matters: If the oil is too cool, the fish absorbs oil and becomes greasy. If too hot, the outside burns before the inside is done. Medium flame with oil at 170–180°C is the sweet spot.
• Serve immediately: Both versions are best eaten hot, straight from the pan. Bombil loses its crunch within 10–15 minutes.
• Pair well with: Green chutney, fresh sliced onions with lime, and steamed rice with dal for a complete Maharashtrian coastal meal.

Bombay Duck Fry

⭐⭐⭐⭐⭐ (25 reviews)

⏱️ Prep: 10 min | 🍳 Cook: 5 min | 🍽️ Serves: 2

By Mobasir Hassan

Published: Nov 17, 2019 | Last Modified: Mar 07, 2026

🖨️ Print 📌 Pin

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

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 chili 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. Keep them marinated for another 10 minutes.  
7. For bombil rawa fry :  mix the remaining red chili powder, cumin powder, turmeric powder, ginger garlic paste, salt and chilly paste.
8. 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.
9. For making the rawa fry : mix the rawa with rice flour in a flat plate and coat the marinated bombil fillets on both sides. 
10. 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: 283 | Protein: 17g | Fat: 4g | Carbs: 22g

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Frequently Asked Questions (FAQs)

What is bombil fish called in English?

Bombil fish is called Bombay Duck in English. It is a lizardfish (scientific name: Harpadon nehereus) and is not related to ducks in any way. The name comes from the colonial-era "Bombay Daak" mail train that transported the fish.

Why is Bombay duck called Bombay duck if it is a fish?

The name originated during British India. The fish was transported via the "Bombay Daak" (Bombay mail train). British colonials anglicised "Daak" (meaning post or mail in Hindi) to "Duck," and the name Bombay Duck was born. There is no connection to the bird whatsoever.

What is sukha bombil or sukat bombil?

Sukha bombil (or sukat bombil) is sun-dried Bombay duck. It has a strong, pungent aroma and is used as a condiment, in chutneys, or fried crispy as a side with rice and dal. The drying process concentrates its natural umami flavor significantly.

What is bombay duck protein per 100g?

Fresh bombil contains approximately 14–17 grams of protein per 100g. Dried bombil (sukha bombil) contains around 55–60g protein per 100g due to moisture loss during drying. Bombay duck is a low-fat, high-protein fish that fits well into a healthy diet.

What is the difference between bombil fry and bombil rawa fry?

Bombil fry uses finger-size pieces coated in besan and rice flour and deep fried — giving a crunchy, pakora-like texture. Bombil rawa fry uses a flat butterflied fillet coated in semolina (rawa) and rice flour, then shallow fried on a tawa — giving a golden, crispy outer crust with soft, flaky fish inside.

What is ole bombil and where can I find it in Goa?

Ole bombil means fresh (wet) bombil in Konkani. It is widely available across Goa, especially in restaurants and fish markets in Panjim (Panaji). Ole bombil fry is a signature item at many seafood shacks and restaurants in Goa — typically shallow fried with rawa and Goan spice masala.

Can I air fry bombil instead of deep frying?

Yes. Air fry at 190°C for 8–10 minutes, flipping halfway. Lightly spray or brush with oil before air frying. However, due to the high water content in bombil, the traditional deep fry and tawa fry methods produce a noticeably crispier result.

Is Bombay duck fish healthy?

Yes. Bombay duck is low in calories (around 80–90 kcal per 100g), high in protein, and a good source of omega-3 fatty acids, calcium, and phosphorus. When prepared as a rawa fry with minimal oil, it makes an excellent high-protein, nutritious meal.