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Crispy on the outside, tender on the inside, this Maharashtrian delicacy features Bombay duck marinated in classic spices and shallow-fried with a crunchy semolina coating. A perfect seafood appetizer or side dish.
Prepare the Fish
Marinate the Bombil
Prepare the Coating
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Crispy on the outside, tender on the inside, this Maharashtrian delicacy features Bombay duck marinated in classic spices and shallow-fried with a crunchy semolina coating. A perfect seafood appetizer or side dish.
This maharashtrian recipe takes 35 minutes to prepare and yields 4 servings. At 795.92 calories per serving with 120.67g of protein, it's a beginner-friendly recipe perfect for appetizer or side or lunch or dinner.
Coat the Fish
Shallow Fry the Bombil
Drain and Serve
Adjust the red chili powder to your preference. For a milder version, use Kashmiri red chili powder which gives a vibrant color without much heat.
For a different texture, you can use coarse rava (semolina) or add a tablespoon of besan (gram flour) to the coating mix for a nuttier flavor.
Replace lemon juice with 1 tablespoon of kokum agal (unsweetened kokum extract) for a more authentic Malvani/Konkani flavor profile.
Bombay duck is an excellent source of lean protein, which is essential for muscle repair, growth, and overall body function.
This fish provides beneficial omega-3 fatty acids, which support heart health by reducing inflammation and improving cholesterol levels.
Bombay duck contains calcium and phosphorus, minerals that are vital for maintaining strong and healthy bones and teeth.
Sogginess is almost always due to excess moisture. It is absolutely crucial to press out as much water as possible from the fish and then pat it completely dry with paper towels before marinating. Also, ensure your oil is hot enough before frying.
Bombil (Bombay Duck) itself is a healthy fish, rich in protein and omega-3s. However, this recipe involves shallow frying, which adds calories and fat. It can be enjoyed in moderation as part of a balanced diet. To make it healthier, you can try baking or air frying, though the texture will be different.
One serving of Bombil Rava Fry (approximately 3 pieces) contains around 280-320 calories, depending on the size of the fish and the amount of oil absorbed during frying.
Yes, you can. For baking, place the coated fish on a greased baking sheet and bake at 200°C (400°F) for 15-20 minutes, flipping halfway. For air frying, cook at 190°C (375°F) for 10-12 minutes, flipping halfway. The result will be less oily but may not be as traditionally crispy as the fried version.
Yes, you can use frozen Bombay Duck. Make sure to thaw it completely in the refrigerator. Once thawed, it will release a lot of water. It is extremely important to drain this water and pat the fish thoroughly dry before proceeding with the recipe.
Bombil Rava Fry is excellent as an appetizer with green chutney and onion slices. As a side dish, it pairs wonderfully with a simple meal of dal, rice, and a vegetable stir-fry (sabzi).