Bombay duck/Bombil, is particularly found in the seawater around Mumbai.
Fresh Bombay duck fish is quite meaty, the texture of the cooked meat is exceptionally soft; and it also contributes to several health benefits.
The Recipe of Bombay duck fish fry:
Quantity: About a dozen, medium, fresh Bombay duck/Bombil fish.
Bombay duck is a scaleless fish which makes this fish extremely easy to clean; I had sliced the fish into 3 parts.
- Marinate the fish pieces for 20 to 30 minutes in: 1 tsp. of turmeric powder, 1 tsp. of Kashmiri chilli powder or any other chilli powder of high pungency, salt – according to preference of taste, a handful of finely sliced pieces of coriander leaves and finely mashed pieces of about 8 to 10 garlic cloves and one whisked egg.
- Coat the marinated fish pieces with rice flour before deep frying the fish pieces, in a shallow pan, in adequate quantity of warm rice bran oil; fry the fish pieces in medium heat until the outer layer of the pieces becomes crisp.
These fried fish pieces will have a soft texture on the inside, and the taste of the marinade makes this mild flavour fish a wonderful treat.
(The leftover marinade is best suited for potato gravy)
Serving size: Approximately 5
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Another Recipe of Bombay duck …
Fried Bombay Duck
Bombay duck fry is one of my most favourite foods. It feels blessed that this fish is available in Mumbai almost the entire year and is economical as compared to other fishes.
The recipe to enjoy the exceptional savour of Bombay Duck Continue reading
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