Mumbai, Maharashtra

Bombil fry

Name: Bombil fry
Total time: 30 min
Yield: 4 servings
Cuisine: Koli
Ingredients: 8 to 10 bombil cleaned and butterflied fish; 4 tbsp rice flour; 4 tbsp rava (semolina); 2 tsp red chilli powder (indian red chili powder); 1/2 tsp turmeric (ground turmeric); 1 tbsp ginger garlic paste; 1 tbsp lemon juice; Salt, to taste; Cooking oil (vegetable oil), for shallow frying

Bombay duck flattened, crumbed and fried crisp. Mumbai's softest fish with a crunchy jacket.

30 minTime

27 gProtein each

mediumSpice

Not a duck2 chapters · 1 min read

Make it your way

Grandma's wayThe Mumbai Koli way.

The original

345kcalsame

27 gproteinsame

2 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Fish8 to 10 bombil, cleaned and butterflied

Rice flour4 tbsp

Rava (semolina)4 tbsp

Red chilli powder (indian red chili powder)2 tsp

Turmeric (ground turmeric)½ tsp

Ginger garlic paste1 tbsp

Lemon juice1 tbsp

Saltto taste

Cooking oil (vegetable oil)for shallow frying

Method

4 steps

1Clean and slit the bombil, then press them flat under a heavy board for 15 minutes.
2Rub with ginger garlic paste, chilli powder, turmeric, salt and lemon. Rest 10 minutes.
3Mix rice flour and rava and press each bombil into it on both sides.
4Shallow fry in hot oil, 3 minutes a side, until golden and crisp.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Bombil fry

Make it your way

Ingredients

Method

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