Bombil Fry
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Bombil Fry, famously known as 'Bombay Duck Fry,' is a legendary seafood delicacy from the coastal regions of Maharashtra. This recipe features fresh Bombay Duck (which is actually a very soft fish) marinated in spicy Malvani masalas and coated in a crunchy semolina batter. The fish is shallow-fried until the exterior turns into a crisp golden crust while the meat inside becomes melt-in-your-mouth soft. Its taste is savory and sharp, carrying the distinct pungency of garlic and chilies. This dish is a mandatory part of a Mumbai seafood thali and is best enjoyed with simple dal-rice.
Ingredients
Cooking Instructions
Tips & Secrets
- Squeezing out the water from Bombil is the single most important secret to achieving a professional crunch.
- Using an iron tawa provides a more rustic and traditional flavor profile compared to non-stick.
- Do not flip the fish too early; wait for the first side to become completely stiff and golden.
- Fresh ginger-garlic paste helps cut through the slightly strong smell of this fish.
Nutritional Information(Per 150g)
260 kcal
16g
16g
12g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.