Crispy Bombil Fry is a very popular dish of Maharashtra. If you’re a seafood lover, you won’t want to miss this mouth-watering Recipe of Bombil Fry. Crispy bombil Fry is something like a fish pakora which goes well with main course as a side dish. .
Bombil fish is called as Bombay duck. Bombil fish got its name "Bombay duck" in the time of British period, when it was transported by a train whose name was Bombay Daak.
In Hindi "Daak" words for mail. The term Daak was then transformed to duck. Thus "Bombay Daak" become "Bombay duck" and this way bombil fish got its name as Bombay duck.
Here's a recipe for making Crispy Bombil Fry. Follow this recipe to make a crispy and delicious bombil fry at home that will surely impress your neighbors.
Here is another popular recipe of Maharashtra for you:
Ingredients of Crispy Bombil Fry:
- 5 Large sized Fresh Bombay Duck (Bombil )
- 1-tsp Turmeric Powder
- 1 Lemon Juice
- 3 Green Chilies
- 7-8 Cloves of Garlic
- 1-inch Ginger root
- Cooking Oil
- ¾ Cup Semolina (Bombay Rava - this is optional)
- ½ Cup Rice flour (can be replaced with Wheat Flour or Sorghum Flour)
- 4-tbsp Malvani Masala (or 3 tbsp Kashmiri red Chili Powder + 1-tbsp Garam Masala Powder)
- Salt
Instruction of Making Crispy Bombil Fry:
1. Prepare Bombil Fish:
- Take fish on chopping board and chop off tail, head and fins using a sharp knife.
- Scrape off the shells with the blunt edge of knife by running it along its body from tail to head.
- Open the fish by cutting along its stomach .
- Remove all the inner organs and clean it from inside. Keep going deeper gradually so that you can open the fish completely.
You may use the center bone as a reference for cutting along. Flip to other side. If it still does not look completely flat, you can go a little deeper but do not cut too deep. Don't cut your fish into two different parts.
- Now clean the fish with water and pat dry with a kitchen napkin.
- Marinate with Turmeric Powder, Salt and Lemon Juice. Apply this mixture on fish on both sides. and keep aside for 10 mins.
2. Removing of extra moisture:
This step is very significant one.
- Take a chopping board or any large flat object and cover it with a piece of cloth or paper.
- Arrange marinated fish on this cloth and cover fish with another piece of cloth or paper.
- Place another chopping board/flat surface object over the covered fishes and place a heavy object/load on this board. Leave the fish for 30 mins.
3. Prepare second marination:
- Grind chilies, ginger and garlic together and make a coarse paste with 1-2 tsp water.
- Remove the board and cloth over the fish. Your fishes has become firm by loosing excess moisture.
- Take a large plate and apply this masala ( chilies, ginger and garlic paste) on all the fish. Fish is ready now but refrigerate (Do not keep in deep freezer) it for 10 mins before frying. This will make your fish more firm and it will be easy to handle while frying.
4. Making Batter:
- Put Semolina, Rice flour and Malvani Masala in a large bowl . If you don't have this Masala, you can use 3 tbsp Kashmiri red Chili Powder+ 1 tbsp Garam Masala Powder instead. Add Salt to taste and mix well.
If you want, you can skip Rava completely and can make a batter only with rice flour, Malvani masala and salt.
- Remove fish from refrigerator and coat it nicely with this batter.
5. Fry Your Bombil Fish:
- Heat 2-3 tbsp cooking oil in a Pan. Reduce heat as the oil becomes hot and put a batter-coated fish on the pan and fry on low-medium heat.
- Cook the underside for 3-4 mins. Now, change sides to fry the upper side. The underside is well cooked and looking crispy. Spread the Oil all around the tawa. Cook for 3 more mins from other side.
- Remove from pan after 3 mins. Add some more Oil and fry remaining fish.
- Garnish your Crispy Bombil Fry with fried curry leaves and serve hot as a side dish with steamed rice and dal fry.
Note: It is important for a good fish fry, that you heat the Oil and tawa perfectly and then fry fish on low-medium heat.
If temperature of oil is too low, fish will stick to the pan and while changing its side its skin may come off. Such fried fish does not look appealing.
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