Bombil Fish Fry
Bombil Fish Fry | Crispy Bombil Rava Fry
If you are a Seafood lover and looking
for something fresh which can be easily found in your local markets without
burning your pocket, then you sure must try these Bombay Duck Fish. Often
underrated or disregarded by us to the costly fishes found in the markets,
however Bombay Duck has its own health benefits and very high nutritional
values. Fresh Bombay duck are highly beneficial in repairing body tissues, with
various beauty benefits and also increases the protein content in our body.
Bombayduck is popularly known as
Bombil in Maharashtra and other western parts of the country. It is also known
as Bummalo or Boomla. Bengali’s call this fish as Lote Maach or Loitta/Loytta.
Despite the name Bombay duck, its not a duck, but it is type of lizardfish.
These Bombil fish are commonly found in saltwater in almost every seasons,
especially in the coastal region of the country.
A small portion of Bombil fish is
superbly packed with a lot of taste and flavor plus full of nutritions. The
fish tastes very sublime with a soft flesh and has a central bone, hence not a
tricky thing to remove the fish bones while eating though. Bombil fish fry is
very popular in Maharashtra and we Bengali’s often make a gravy or chutney of
this fish. However, today I will share the Rava fry recipe of Bombay duck, as I
found this recipe very easy and too delectable.
Find the full recipe with step by
step instructions and a short clip below:
Bombil Fish Fry | Crispy Bombil Rava
Fry
[Non-Veg]
Author: Paromita.P
Prep Time: 5-10 minutes
Cooking Time: 10
minutes
Total Time: 20
minutes (approx)
Course: Seafood
Cuisine: Indian
Ingredients:
- Bombil fish- 250 grams
- Salt- to taste
- Turmeric powder- 1 tsp
- Red mirchi powder- 1 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1 tsp
- Lemon juice- 1 tsp
- Rice flour- 1 cup
- Semolina (sooji) – 1 cup
- Oil for frying
Method:
How to prepare ‘Bombil Fish Fry’ with step by step instructions-
- Begin with scaling and cleaning the
fish.
- When washed clean include a sprinkle
touch of salt and turmeric powder and put aside.
- Meanwhile make a thick paste of red stew combining turmeric powder, coriander powder, salt and cumin powder.
- Add few drops of lemon juice and water to adjust the
consistency. Now coat the fish equitably with this paste and set aside atleast
20 minutes for marination.
- Next coat each fish independently with
a blend of rice flour and semolina both taken in equivalent amount.
- When covered well, slide these fish
piece in hot oil and profound sear until brilliant and perfectly fried on both
the sides.
Tips: Do not over fry the Bombil fish, as it may lose its taste. Flip the fish pieces very gently while frying, as these are very delicate and may get mashed.
Recipe video:
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