Coastal towns are popularly known for the abundance of seafood, which are not frozen or preserved. Put that together with hearty Indian spices and you’re golden. Among many others, the Bombay Duck is one of India’s signature fish. It is a kind of white fish available only on the Mumbai Coast hence the name.
Bombil fry or Bombay duck fry is a popular dish in the seafood rich cities of Mumbai, Pune and Goa. The preparation consists of a classic fried fish but what sets it apart is the distinct flavor of the bombil. Follow this recipe to enjoy some bombil fry at home.
Prep Time: 35 min | Cook Time: 15 min | Total Time: 50 min
12-14 dry bombil (rinsed and cleaned)
1 ½ tbsp red chili powder
1 tbsp turmeric powder
1 tbsp vinegar + 1 tsp vinegar to immerse the Bombay duck
Salt to taste
Oil for shallow frying
- Rinse the dry Bombay ducks and immerse them in water with little salt and vinegar for 10-1 5 minutes. Once they soften just remove the head, tail and fins if any.
- Now marinate the fish with a paste of red chili powder, turmeric, salt and vinegar for 10-15 minutes.
- Heat oil in a pan on high flame.
- Once oil is hot reduce the heat to medium and shallow fry the marinated Bombay ducks until crispy and golden brown.
- Switch off the gas and serve with choice of accompaniment.
Adapted by Flavors of Mumbai