Simple Way to Make Crispy Bombay duck fry(Bombil fry) in 28 Minutes for Family

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, crispy bombay duck fry(bombil fry). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Restaurant Style Crispy Bombil Fry by Kalpana Talpade. Bombay duck is not a duck but a fish. It is popularly known as Bombil.

Crispy Bombay duck fry(Bombil fry) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Crispy Bombay duck fry(Bombil fry) is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have crispy bombay duck fry(bombil fry) using 11 ingredients and 5 steps. Here is how you can achieve that.

Ingredients

The ingredients needed to make Crispy Bombay duck fry(Bombil fry):

1. Make ready 8 pieces bombay duck(bombil)
2. Prepare to taste Salt
3. Take 1 tsp ginger garlic paste
4. Get 1 tsp red chilli powder
5. Take 1/2 tsp turmeric powder
6. Make ready 1/2 tsp garam masala
7. Take 1/2 tsp kashmiri red chilli powder
8. Take 1/2 tsp lemon juice
9. Prepare 1/2 cup rava (semolina)
10. Take 1/2 cup wheat flour/rice flour
11. Prepare As required Oil for frying

I have shown how the bombay duck is cleaned, the ingredients used for marinating, the procedure for removing the excess water content and the method of. This version of Bombay Duck Fry is a goan version and from my mom's treasurebank. They taste great as a accompaniment with khichdi, pulao, dal rice, curry or bread. My hubby drools over this particular fish and loves the dry bombil fried.

Instructions

Steps to make Crispy Bombay duck fry(Bombil fry):

1. Take a fish on chopping board. Using a sharp knife chop off Tail, Head and Fins. Cut the head in a diagonal manner and pull out the offal. Take out the outer shells by scraping knife along the body.
2. Cut along its stomach and open the fish. Run the knife along this faint line running through it's stomach. Keep going deeper gradually so that we can open the fish completely. You can use the center bone as a reference for cutting along. Flip to the other side. If it still does not look completely flat, you can go a little deeper. Do not cut too deep. We don't want to cut it into two different parts. Wash thoroughly and keep in a strainer.
3. Place them on the kitchen towel and pat dry it. Mix the masala without adding water and apply it on fish. Keep aside for some time for marination. We will refrigerate for 10 mins before frying(Do not keep in a deep freezer). This will help in making fish firm and it becomes easy to handle while frying.
4. Just before serving fry it. It tastes good when hot. Before frying mix rava and wheatflour/rice flour and coat well the marinated fish in this. If you don't want rava fry you can skip rava completely and make a batter of wheat flour/rice flour.
5. Take oil in a pan let it heat then add the fish (if the oil temperature is too low, fish will stick to the pan and while changing its side it's skin may come off). Fry 2 or 3 at a time and don't overcrowed it. Enjoy with rice and dal.

Harpadon nehereus, called the Bombay duck, bummalo, bombil, and boomla is a species of lizardfish. This dish is crispy, spicy, tangy and tempting and a Goan Recipe. Dry Bombay Duck Fry Recipe the most favorite in our house. This dish is crispy, spicy, tangy and tempting and a Goan Recipe. Bombil fry is a traditional Indian dish originating from Maharashtra.

So that is going to wrap this up for this special food crispy bombay duck fry(bombil fry) recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

Print this page