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A beloved coastal delicacy from Maharashtra, this dish features tender Bombay Duck marinated in spices and shallow-fried to crispy perfection. Its unique soft-inside, crunchy-outside texture makes it an irresistible appetizer.
Press the Bombay Duck
Marinate the Fish
Prepare the Coating
A beloved coastal delicacy from Maharashtra, this dish features tender Bombay Duck marinated in spices and shallow-fried to crispy perfection. Its unique soft-inside, crunchy-outside texture makes it an irresistible appetizer.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 787.07 calories per serving with 120.19g of protein, it's a beginner-friendly recipe perfect for appetizer or side or lunch or dinner.
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Coat and Shallow Fry
Drain and Serve
Add 1 teaspoon of green chilli paste to the marinade for an extra kick of heat.
For a lower-oil alternative, coat the marinated fish and bake in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden and crisp.
For a softer, yet crispy coating, replace the rava with an equal amount of besan (gram flour).
Bombay Duck is rich in high-quality, easily digestible protein, which is crucial for building and repairing tissues, muscle growth, and overall body function.
This fish is often consumed with its fine, edible bones, making it a great natural source of calcium, which is essential for maintaining strong bones and teeth.
Like many types of fish, Bombil contains Omega-3 fatty acids, which are known to support heart health, reduce inflammation, and contribute to healthy brain function.
This usually happens for three reasons: 1) You didn't press out enough water from the raw fish. 2) The oil was not hot enough when you started frying. 3) You overcrowded the pan, which lowers the oil temperature and steams the fish instead of frying it.
Bombil (Bombay Duck) itself is a good source of lean protein and calcium. However, since this recipe involves shallow frying, it adds extra calories and fat. It can be enjoyed in moderation as part of a balanced diet. For a healthier option, try baking or air-frying.
A single serving of Bombil Fry (approximately 3 pieces) contains around 170-200 calories, depending on the size of the fish and the amount of oil absorbed during frying.
Yes, you can. After coating the fish, spray it lightly with oil. Air fry at 190°C (375°F) for 10-12 minutes, flipping halfway through, until it's golden and crispy.
Kokum Agal provides a unique tangy flavor. If you can't find it, the best substitutes are 1.5 tablespoons of fresh lemon juice or 1 tablespoon of tamarind paste diluted in a little water.
Bombil Fry is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to one day. To reheat, place them in a preheated oven or an air fryer for a few minutes to help them crisp up again. Avoid microwaving, as it will make them soggy.
This recipe goes great with these complete meals
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