Bombay Duck (bombil Fry)
Bombay Duck (Bombil Fry) is a popular dish from the Malvani Cuisine, known for its spicy and flavorful taste. This recipe is a must-try for seafood lovers!
Ingredients
- 400g Bombay Duck (Bombil)
- 1 cup rice flour
- 2 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp ginger-garlic paste
- 2 tbsp lemon juice
- Salt to taste
- Oil for frying
Instructions
- Clean the Bombay Duck and make slits on both sides.
- In a bowl, mix rice flour, red chili powder, turmeric powder, cumin powder, coriander powder, ginger-garlic paste, lemon juice, and salt to make a marinade.
- Coat the Bombay Duck with the marinade and let it sit for 10 minutes.
- Heat oil in a pan and fry the marinated Bombay Duck until golden brown and crispy.
- Remove from the pan and place on a paper towel to drain excess oil.
- Serve hot with lemon wedges and onion slices.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 15g
Supplies
Frying pan Tongs Paper towels
Tools
Knife Bowl Measuring spoons
Serving suggestions
Serve the Bombay Duck (Bombil Fry) with steamed rice and a side of coconut chutney for a complete meal.
Tips & tricks
For extra crispiness, you can double coat the marinated Bombay Duck in rice flour before frying.
Cost
$15