Bombil Fry
An authentic non-vegetarian recipe from Maharashtra, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
Non-VegetarianIngredients
For 4 servings
600g Bombil (Bombay duck fish)
100g Semolina (rava/suji)
50g Rice flour
2tsp Red chilli powder
0.5tsp Turmeric powder
1tsp Coriander powder
1tbsp Ginger-garlic paste
2tbsp Lemon juice
1.5tsp Salt
150ml Oil
4piece Lemon wedges
1medium Onion rings
12 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Clean the bombil (Bombay duck) fish carefully — they are very delicate and soft. Rinse gently under cold water and pat dry with paper towels. Cut into 8–10 cm pieces if large.
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Prepare the marinade: mix ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, lemon juice, and salt in a bowl.
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Gently coat each piece of bombil with the marinade. Let it marinate for 15–20 minutes. Handle carefully as the fish is very soft and breaks easily.
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Prepare the coating: combine semolina and rice flour in a flat plate. Mix well.
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Gently roll each marinated fish piece in the semolina-rice flour mixture, pressing lightly to coat all sides evenly.
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Heat oil in a flat frying pan (tawa) over medium heat. Use enough oil to shallow fry — about 1 cm deep.
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Carefully place the coated bombil pieces in the hot oil. Do not overcrowd the pan.
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Fry on medium heat for 3–4 minutes on the first side until golden and crispy. Gently flip using a flat spatula.
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Fry the other side for 3–4 minutes until equally golden and crisp.
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Remove carefully and drain on paper towels.
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Serve immediately with lemon wedges, onion rings, and green chutney.
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Chef's Tips
Bombil (Bombay duck) is an extremely delicate, gelatinous fish — handle it very gently throughout to prevent it from falling apart.
The semolina coating is what gives bombil fry its signature crunchy crust; rice flour adds extra crispness.
Fry on medium heat, not high — high heat will burn the coating before the fish cooks through.
Bombil fry must be eaten immediately; it loses its crunch very quickly and does not reheat well.
About This Dish
Bombil Fry is a traditional non-vegetarian dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Bombil (Bombay duck) is an extremely delicate, gelatinous fish — handle it very gently throughout to prevent it from falling apart. - The semolina coating is what gives bombil fry its signature crunchy crust; rice flour adds extra crispness. - Fry on medium heat, not high — high heat will burn the coating before the fish cooks through. - Bombil fry must be eaten immediately; it loses its crunch very quickly and does not reheat well.
Category
Non-Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy