📝 About This Recipe
Bombil Fry, or Bombay Duck, is a legendary coastal delicacy that defines the vibrant culinary landscape of Maharashtra and the Konkan region. Despite its name, it is a delicate, gelatinous fish that, when flattened and coated in a spicy semolina crust, transforms into a shatteringly crisp exterior with a melt-in-the-mouth center. This recipe captures the perfect balance of tangy Kokum, fiery Malvani spices, and that signature 'crunch' that makes it an irresistible appetizer or side dish.
🥗 Ingredients
The Fish
- 8-10 pieces Fresh Bombay Duck (Bombil) (cleaned, heads removed, and gutted)
- 1 teaspoon Sea Salt (to draw out moisture)
The Marinade
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
- 1.5 teaspoons Kashmiri Red Chili Powder (for vibrant color)
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Malvani Masala or Garam Masala (for authentic coastal heat)
- 1 tablespoon Kokum Extract or Lemon Juice (to cut through the fishiness)
- 1 teaspoon Green Chili Paste (optional, for extra kick)
The Crispy Coating
- 1/2 cup Fine Semolina (Rava) (for the signature crunch)
- 1/4 cup Rice Flour (helps in achieving a light, airy texture)
- 1/2 teaspoon Red Chili Powder (to season the crust)
- 1/4 teaspoon Salt
For Frying
- 1/2 cup Vegetable Oil (for shallow frying)
- 1 handful Fresh Cilantro (finely chopped for garnish)
- 1 Lemon Wedges (for serving)
👨🍳 Instructions
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1
Start by cleaning the Bombil. Slice them open lengthwise (butterfly cut) but do not separate the halves. This creates a flat surface for even frying.
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2
Place the fish on a sloping board or a plate. Sprinkle with salt and place a heavy weight (like a mortar or a heavy pan) on top for 30 minutes. This is crucial to drain the high water content of the fish.
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3
After 30 minutes, pat the fish completely dry using paper towels. The drier the fish, the crispier the result.
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4
In a small bowl, mix the ginger-garlic paste, turmeric, chili powder, Malvani masala, and kokum extract to form a thick marinade paste.
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5
Gently coat each fish with the marinade on both sides. Be careful as the fish is very delicate. Let it marinate for 15 minutes.
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6
In a shallow plate, whisk together the semolina, rice flour, chili powder, and salt until well combined.
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7
Heat the vegetable oil in a wide, non-stick frying pan over medium-high heat. The oil should be hot enough that a pinch of flour sizzles immediately.
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8
Dredge each marinated fish in the semolina-rice flour mixture, pressing down gently so the coating adheres firmly to both sides.
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9
Carefully place the fish in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
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10
Fry on medium heat for about 3-4 minutes on the first side until the bottom is golden brown and rigid.
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11
Flip the fish gently using a wide spatula. Fry the other side for another 3 minutes until equally golden and crispy.
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12
Increase the heat to high for the last 30 seconds to ensure maximum crunch without making the fish oily.
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13
Remove the fish and drain on a wire rack rather than paper towels to prevent the bottom from getting soggy.
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14
Garnish with fresh cilantro and serve immediately while piping hot.
💡 Chef's Tips
Crucial Step: Never skip the 'pressing' phase; Bombay Duck is mostly water, and removing it is the only way to get a crunch. Use fine rava (semolina) rather than coarse for a more uniform, professional crust. If you don't have Kokum, use Tamarind paste or lemon juice as an acidic substitute to balance the flavors. Avoid flipping the fish multiple times; it is extremely fragile and can break apart easily. For the best flavor, use Peanut oil or Coconut oil for frying to enhance the coastal profile.
🍽️ Serving Suggestions
Serve as a starter with a spicy mint-coriander chutney and pickled onions. Pair it as a side dish with 'Varan Bhaat' (Goan/Maharashtrian dal and rice) for a comforting meal. It goes exceptionally well with a glass of chilled Sol Kadhi (a coconut and kokum drink). Serve inside a soft 'Pav' (bread roll) with a smear of garlic chutney for a Bombay-style fish slider. Accompany with a fresh kachumber salad (cucumber, tomato, onion) to provide a refreshing contrast.