Welcome to the magical world of Bombay Duck Fish, also affectionately known as Bombil Fish. Despite its misleading name, this coastal treasure isn’t a duck at all but a delectable fish that’s a favourite in many coastal homes. The beauty of bombil fish lies in its versatility and rich, unique flavour. Whether you’re indulging in sukhi bombil fish or savouring fresh variety, this fish is a culinary delight. Its delicate texture and ability to absorb spices make it a favourite among seafood lovers.
Now, let’s turn this tale of the tantalizing bombil fish into a reality with a straightforward yet yummazing recipe.
Ingredients for Bombay Duck Fish Rava Fry
- 10 preservative-free FreshToHome Bombay Duck (sukha bombil)
- 1 tsp turmeric powder
- 2 tbsp red chilli powder
- 1 tsp garlic paste
- 1 tbsp coriander powder
- 1 cup rava (semolina)
- Salt to taste
- Oil for frying
Step By Step Procedure:
- Prepare the Bombil
Cleaning or soaking the way you want it to be→
First things first, cleaning the fish is crucial. If you’re working with fresh fish, clean them thoroughly. You can skip this step by choosing fish from FreshToHome. Always pre-cleaned and pre-cut and has many cuts to choose from. For those using bombay duck dried fish, a quick soak in water for about 30 minutes will do wonders to rehydrate them. This step ensures that your dried fish is ready to absorb all the rich flavours coming its way.
- Seasoning
Spice it up with flavours→
In a bowl, create a spice mix by combining turmeric powder, red chilli powder, garlic paste, coriander powder, and salt. This vibrant mixture will give your fish that signature taste and colour. Coat the fish generously with this spice mix, making sure every inch of fish is covered in the spicy goodness. Patience is the key here. Let the fish sit for about 20 minutes to absorb all the flavours.
- Coating with Rava
Add a layer of crispiness→
After the fish has marinated, dredge it in the rava (semolina). Make sure each piece is evenly coated for maximum crunch.
- Frying Frenzy
Fry away for a crispy, flavourful fish→
Heat oil in a pan over medium heat. When the oil is hot but not smoking, it’s time to introduce your seasoned fish to the pan. Fry the fish pieces until they turn golden brown and crispy on both sides. The key to this fish recipe is achieving that perfect crunch. A crispy exterior with a tender, flavourful interior is what makes this dish irresistible.
- Serving Style
Jazz it up with a dash of lemon→
Once your Bombay Duck Fish is perfectly fried, it’s time to serve. For a burst of freshness, add a squeeze of lemon over the fish. The zesty lemon juice complements the spices beautifully, enhancing the overall flavour. This chor bombil fish can be enjoyed as a crispy snack, or paired as a side of steamed rice and sambar for a more substantial meal.
So there you have it, a bombastic bombay duck fish recipe that’s sure to leave you wanting more.
This recipe is a testament to the magic that happens when simple ingredients meet traditional techniques. Whether you’re a seasoned chef or a home cook, this recipe is easy to follow and promises a burst of flavour and crunch with every bite. So, roll up your sleeves, grab your spices, and let the frying frenzy begin. Your taste buds are in for a treat!