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Crispy Bombay duck fry(Bombil fry)
Crispy Bombay duck fry(Bombil fry)

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We hope you got benefit from reading it, now let’s go back to crispy bombay duck fry(bombil fry) recipe. You can have crispy bombay duck fry(bombil fry) using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Crispy Bombay duck fry(Bombil fry):
  1. Prepare 8 pieces bombay duck(bombil)
  2. Use to taste Salt
  3. Prepare 1 tsp ginger garlic paste
  4. Provide 1 tsp red chilli powder
  5. Take 1/2 tsp turmeric powder
  6. Get 1/2 tsp garam masala
  7. Get 1/2 tsp kashmiri red chilli powder
  8. Prepare 1/2 tsp lemon juice
  9. Get 1/2 cup rava (semolina)
  10. Use 1/2 cup wheat flour/rice flour
  11. Get As required Oil for frying
Steps to make Crispy Bombay duck fry(Bombil fry):
  1. Take a fish on chopping board. Using a sharp knife chop off Tail, Head and Fins. Cut the head in a diagonal manner and pull out the offal. Take out the outer shells by scraping knife along the body.
  2. Cut along its stomach and open the fish. Run the knife along this faint line running through it's stomach. Keep going deeper gradually so that we can open the fish completely. You can use the center bone as a reference for cutting along. Flip to the other side. If it still does not look completely flat, you can go a little deeper. Do not cut too deep. We don't want to cut it into two different parts. Wash thoroughly and keep in a strainer.
  3. Place them on the kitchen towel and pat dry it. Mix the masala without adding water and apply it on fish. Keep aside for some time for marination. We will refrigerate for 10 mins before frying(Do not keep in a deep freezer). This will help in making fish firm and it becomes easy to handle while frying.
  4. Just before serving fry it. It tastes good when hot. Before frying mix rava and wheatflour/rice flour and coat well the marinated fish in this. If you don't want rava fry you can skip rava completely and make a batter of wheat flour/rice flour.
  5. Take oil in a pan let it heat then add the fish (if the oil temperature is too low, fish will stick to the pan and while changing its side it's skin may come off). Fry 2 or 3 at a time and don't overcrowed it. Enjoy with rice and dal.

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