Bombil Fry - Bombay Duck
Coastal Maharashtrian favourite: soft Bombay duck marinated in red masala, coated in semolina and shallow-fried to a shattering crisp.
35 min 2 servingsMedium
Ingredients
2 servingsContains: fish·gluten
Flavor profile
Spice
Richness
Method
- 1Clean the Bombay duck and pat thoroughly dry.
- 2Make a marinade of red chilli powder, turmeric, ginger-garlic paste and salt.
- 3Add lime juice to the marinade and mix into a paste.
- 4Coat the fish and rest for 20 minutes.
- 5Spread semolina and rice flour on a plate and mix.
- 6Press each marinated fish into the semolina mix to coat.
- 7Heat oil in a flat pan over medium heat.
- 8Shallow-fry the fish 3 minutes each side till golden.
- 9Press lightly so the coating crisps evenly.
- 10Drain on paper to remove excess oil.
- 11Squeeze lime over the fry.
- 12Serve hot with onion rings.
Frequently asked
About 35 minutes total — 20 min prep and 15 min cooking.
Bombil Fry - Bombay Duck contains fish, gluten. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
