Bombil Fry Recipe Kit Recipe

About this recipe

Experience the authentic flavors of Bombay with our Bombil Fry Recipe Kit, a crispy and succulent delight for seafood lovers! This kit guides you through preparing perfectly marinated and fried bombil (Bombay duck) with a blend of aromatic spices like ginger, garlic, and green chillies. Coated in a rice flour and semolina mix, the fish turns golden and crispy, offering a satisfying crunch in every bite. Served with shredded onion and a slice of lemon, this dish is a must-try for a traditional coastal meal. Order Now on the AnyFeast website or app and bring the taste of the sea to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 1 kg Bombil Fish
• medium Chilli Green Long
• 500 g Rava
• 500 g Onion
• 100 g Lemon
• 200 g Table Salt
• 500 Ml Champion Oil
• 300 g Ginger Paste
• - Garlic Paste
• 20 g Turmeric Powder
• - Red Chilli Powder

Instructions

1. 1. Clean the Bombil fish fillets thoroughly. Remove the head and tail parts, if present, and gently clean the fish completely under running water.
2. 2. Make a horizontal slit across each Bombil fish fillet so that it can be opened horizontally. Repeat this process for all the fish fillets.
3. 3. Place the horizontally slit fish fillets on a large piece of tissue paper. Cover them with another tissue paper and gently press to absorb all the moisture from the fish.
4. 4. Grind the ginger paste, garlic paste, and green chili into a smooth paste using a mixer jar. Set this paste aside.
5. 5. In a bowl, season the fish fillets with table salt, 1/2 teaspoon turmeric powder, 1-2 teaspoons red chili powder, 2 teaspoons of the freshly prepared ginger-garlic-green chili paste, and the juice of one lemon. Mix gently to coat the fish evenly.
6. 6. Allow the marinated fish to rest for 15 minutes. This resting period helps the fish absorb the flavors.
7. 7. While the fish is marinating, prepare the coating mixture. On a flat plate, mix 1 cup of rava (semolina) with 1/3 cup of rice flour. Ensure the proportions are accurate, with semolina being approximately three times the quantity of rice flour. Adjust if necessary.
8. 8. Heat a frying pan on low flame and add 3-4 tablespoons of Champion Oil to it. Ensure the oil is suitable for frying and has a high smoke point.
9. 9. Once the fish has marinated for 15 minutes, take one fillet at a time and coat it thoroughly in the rava mixture. Gently press both sides to ensure an even coating.
10. 10. Place the coated fish fillets in the heated oil in the frying pan. Ensure the flame remains low to cook the fish evenly.
11. 11. Fry the fish until it turns crisp and golden brown on one side. Then, gently flip the fish and cook the other side until it is also crisp and golden.
12. 12. While the fish is frying, thinly slice the onion and set it aside for garnish.
13. 13. Once the fish is cooked and crispy on both sides, remove it from the pan and place it on a serving plate.
14. 14. Serve the Bombil Fry hot with shredded onion and a slice of lemon on the side for garnish.