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A classic Maharashtrian coastal delicacy. Fresh Bombay Duck fish marinated in a blend of aromatic spices, coated in rice flour and semolina, and shallow-fried until perfectly crisp on the outside and meltingly tender inside.
For 4 servings
Prepare the Fish (5 minutes)
Marinate the Fish (35 minutes)
Prepare the Coating (5 minutes)
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A classic Maharashtrian coastal delicacy. Fresh Bombay Duck fish marinated in a blend of aromatic spices, coated in rice flour and semolina, and shallow-fried until perfectly crisp on the outside and meltingly tender inside.
This maharashtrian recipe takes 60 minutes to prepare and yields 4 servings. At 776.33 calories per serving with 119.76g of protein, it's a moderately challenging recipe perfect for lunch or dinner or appetizer.
Shallow Fry the Bombil (10-12 minutes)
Drain and Serve (3 minutes)
For a different texture, you can add 2 tablespoons of gram flour (besan) to the rice flour and semolina mixture. This will give it a slightly nuttier flavor.
Add 1/2 teaspoon of carom seeds (ajwain) and 1/2 teaspoon of garam masala to the marinade for a more complex and aromatic flavor profile.
For a lower-oil version, you can bake or air fry the coated bombil. Preheat your oven or air fryer to 200°C (400°F). Spray the coated fish with a little oil and bake for 15-20 minutes or air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
Bombay Duck is rich in high-quality protein, which is essential for muscle repair, building tissues, and overall body function.
This fish provides beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The marinade uses spices like turmeric and ginger, which contain powerful anti-inflammatory compounds like curcumin and gingerol that help combat inflammation in the body.
The key is gentle handling. Use a wide, thin spatula for flipping. Also, ensure the coating is well-adhered and the oil is hot enough, as this helps form a firm crust quickly, holding the delicate fish together.
Sogginess is usually caused by two things: not drying the fish enough before marinating, or the oil not being hot enough during frying. Make sure to pat the fish completely dry with paper towels and test the oil temperature before adding the fish.
Yes, for a healthier version, you can air fry it. Preheat the air fryer to 200°C (400°F), spray the coated fish with a light coating of oil, and air fry for 12-15 minutes, flipping halfway, until crisp and golden.
It's a versatile dish. Serve it as an appetizer with green chutney, or as a side dish with a simple meal of dal, rice, and a vegetable stir-fry (sabzi).
Bombay Duck itself is a good source of protein and omega-3 fatty acids. However, this recipe involves shallow frying, which adds calories and fat. To make it healthier, consider baking or air frying. As part of a balanced meal, it can be enjoyed in moderation.
One serving of Tarela Bombil (approximately 3 pieces) contains around 250-300 calories, depending on the size of the fish and the amount of oil absorbed during frying.