Bombil Fish (Bombay Duck) Fry

Servings: 2-3
Preparation time: 10 minutes.
Frying time: 5-6 minutes(each batch) .
Total time: 16 minutes.

Bombil, commonly known as Bombay Duck, is not actually a duck but a type of fish, famous along the coast of Maharashtra, India. The name “Bombay Duck” originated during the British time; it’s speculated that the pungent smell of the mail trains (known as the “Dak” in Hindi) carrying dried fish transported from Bombay, now Mumbai.

Bombil is cherished for its soft and moist texture when fresh, and it’s often dried to enhance its flavour and to preserve it. This fish is a staple in the local cuisine and is typically prepared by frying with a coating of semolina, served with traditional accompaniments such as Chapati or Rice.

I recently experimented with a new method of preparing Bombil, which turned out to be quite delightful. Instead of the traditional semolina coating, I decided to use a mix of corn flour and wheat flour for the coating. This combination provided a delightful crispiness to the fish while preserving its moist interior.

I seasoned the flours with a pinch of turmeric and red chilli powder. The fish was then shallow fried until golden brown, resulting in a beautifully crispy exterior with a soft and tender inside. This method enhanced the fish’s natural flavours.

Bombil fish, known for its delicate and soft texture, presents a slight challenge when frying due to its tenderness. Great care must be taken while turning the fish in the pan to avoid breaking it. A slow, careful flip will help to maintain its integrity, allowing it to cook evenly without losing its shape.

It is often paired with Steamed Rice and kokum saar or Dal, Green Chutney and lemon wedges.

Ingredients:

Bombil Fish (Bombay Duck): 500 gm
Garlic: 1 teaspoon (paste)
Ginger: 1 teaspoon (paste)
Green chilli: 1 teaspoon paste (as per taste)
Salt: 2 teaspoon (level)
Corn flour: 2 teaspoon
Wheat Flour: 2 teaspoon
Turmeric powder: 1 teaspoon
Coriander Powder: 1 tablespoon
Garam Masala Powder: 1 teaspoon
Mustard oil/oil: 100 gm
Lemon juice: 2 teaspoon

preparation:

Clean the fish properly with running water. Add lemon juice. Leave it for 5-7 minutes. Again wash the fish, drain out all the water.
Dry with kitchen towel to remove extra moisture; add salt, garlic, ginger, green chilli paste, corn flour, wheat flour and all masala powder. Rub on the fish.

Method:

Heat oil in fry pan on high flame, when smoke starts coming;
Add fish, fry on medium flame.
Fry on both sides till golden brown colour appears (about 2-3 minutes each side), take out.
Fry remaining pieces in the same way.
Garnish with Chat masala, onion rings, seasonal salad and lemon wages.