The Three Different Methods for Delicious Bombay Duck Fries

Fresh Bombay duck fish is a meaty, mild-flavour and odorless fish, Bombay duck fish is available in Mumbai almost the entire year and is economical as compared to other fishes.

Fresh Bombay duck is a fantastic fish fry to consume as it effortlessly melds with the flavour of the marinade, this fish is coated with flour before frying – the marinade and the coat of flour makes the fish taste fantastic, the texture of the cooked meat is exceptionally soft; and it also contributes to several health benefits.

Bombay duck is a scaleless fish which makes this fish extremely easy to clean; after cleaning the fish, squeeze the fish hard to remove the excess water from it; this fish is extremely velvety in texture, cutting them into smaller piece makes it easier to fry.

The Recipe of Bombay Duck Fish Fries in the Fantastic Flavour of Aagri Masala:

Quantity of fish: 10 medium size fresh Bombay duck fish

I sliced the fish into halves.

Marinate the fish pieces for about 10-15 minutes in 1 tbsp. full of chilli vinegar (this vinegar is not pungent in flavour, has a flavourful pungent aroma), ½ tsp. of turmeric powder and ½ tsp. of aagri masala for mild-pungent flavour, salt – according to preference of taste.

Coat the fish pieces in an equal mix of wheat flour or rice flour, gram flour and semolina.

Shallow-fry the Bombay duck fish pieces in adequate quantity of warm rice bran oil (this oil is less viscous thus it does not stick to food and rice bran oil is made from bran which makes it rich in vitamin E), in medium heat; place adequate quantity of fish pieces in the shallow frying pan, as soon as the fish pieces turn crispy on the surface, turn the fish pieces to fry on the next side, reduce to heat to low and fry the fish pieces until it turns crispy; it takes less than 5 minutes to fry the Bombay duck fish pieces.

Aagri spice masalaA rustic blend of spices from the Agri folks of Maharashtra, this masala/spice mix has a distinct lovely flavour with moderate level of pungency;the ingredients of this powdered spice mix are chilli, turmeric, black pepper, cloves, mustard seeds, poppy seeds, mace, black cardamon, green cardamon, bay leaf, star anise, stone flowers & salt.

The Recipe of Bombay Duck Fish Fries in the Fantastic Flavour of Coriander Herb and Garlic:

Quantity: About a dozen, medium, fresh Bombay duck/Bombil fish.

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.

Kashmiri chilli powder gives food soft red colour with diminutive amount of pungency.

The Recipe of Bombay Duck Fish Fries in the Fantastic Flavour of Masala’s (spice powders):

I sliced the Bombay duck fish into halves.

For marinating the fish, prepare a paste of these masalas: chilli, turmeric, coriander, cumin, garam masala; and salt. Squeeze lime juice over the mixture to turn it into a smooth paste.

Coat the fish with the paste.

Conceal the fish with the mixture of semolina, wheat and gram flour.

Shallow fry the fish gently over medium heat till it turns golden brown in colour.

In Bombay duck fish fry, the method of frying the fish i.e. regulating the heat while frying the fish, and the freshness of the fish matters significantly; the more fresher the fish, the better the fish fry.

More: Meat and Green (veggies) – Recipes

Wishing You a Wonderful Day

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