Preparation time 15 minutes

Marinating time 1 hour

Cooking time 20 minutes

Total time 1 hour 30 minutes

Servings 4 people

Type of recipe: Starter

Name of author: Asmi Kadam

Ingredients:

• 10 to 12 Fresh Bombay Duck ( Bombil Fish)
• ½ Lemon Juice.
• For coating : ½ cup semolina, 1 teaspoon red chili powder
• For frying : Oil
• For Marination:
• 1 ½  tablespoon Red Chili powder
• 1 teaspoon Garam masala powder
• 1 tablespoon Turmeric
• 1 whole Lemon Juice
• 2 tablespoon Ginger, Garlic, green Chili, Coriander paste
• Salt

Method:

How to clean the Bombay duck:

It needs sharp knife. With the help of knife, remove the head, tale and fins of this fish. Now, cut the fish in-between till the below and remove the waste things from the fish stomach. Cut the fish stomach and open the fish. Clean all the Bombay duck like this process and wash them in running water. Transfer those fishes in a plate.

Apply 1/2 lemon juice on it. Keep it for 15 minutes. After 15 minutes remove all the excess water from the fish. And press each and every fish in the hands to remove the water.

Now fish is ready for marination.

For marinating the fish, will prepare the paste.

Take a mixture jar, add long piece of ginger, 7 to 8 garlic cloves, 2 to 3 green chili and coriander. Add some water in it. Make a fine paste from mixture grinder. The paste is ready for marinating the Bombay duck.

Now, apply red chili powder, garam masala powder, turmeric, lemon juice, ginger garlic paste and salt on the each piece of Bombay duck. Keep aside for marinating for at least 1 hour.

After 1 hour, heat a frying pan on a medium heat.

Till then, on the other hand take semolina in a one plate add some chili powder into it. Mix it properly. After heating a pan, add 2 to 3 tablespoon of oil in it. Once oil got heated, take one Bombay duck. Coat them into the semolina from both the side and keep into the pan.

Keep the medium flame of gas. Fry the Bombay duck one side for at least for 2 to 3 minutes than, turn the fish on other side. Allow to fry for another 3 to 4 minutes. Fry from all the sides of fish for another 2 minutes till become brown and crisp.

Note: Bombay duck is very soft fish in texture and their flesh is very watery so it will take less time for cooking and frying. So keep a note, don’t overcook this fish. And it also delicate at the time of frying. So, please assure fry this fish very carefully. Otherwise it’s broke in two pieces.

The frying time is totally depend upon the size of the Fish. The large and thick size pieces of fish take more time to cook.

Once all the Bombay duck fry properly, transfer it into the serving plate. Serve hot with onions, tomatoes and with some lemon.

You can enjoy this delicious Bombay Duck fish fry or Bombil Fry with rice roti, chapati etc.

Thank you.

Have a wonderful day.