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A classic coastal Gujarati delicacy. Fresh Bombay Duck fish marinated in aromatic spices, coated with a crispy layer of rice flour and semolina, and shallow-fried to golden perfection. A must-try for seafood lovers!
For 4 servings
Prepare the Fish
Marinate the Fish
Prepare the Coating
A classic coastal Gujarati delicacy. Fresh Bombay Duck fish marinated in aromatic spices, coated with a crispy layer of rice flour and semolina, and shallow-fried to golden perfection. A must-try for seafood lovers!
This gujarati recipe takes 35 minutes to prepare and yields 4 servings. At 256.9 calories per serving with 17.2g of protein, it's a moderately challenging recipe perfect for appetizer or lunch or dinner.
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Shallow Fry the Boomla
Drain and Serve
Add 1/2 teaspoon of black pepper powder or 1 finely chopped green chili to the marinade for an extra kick of heat.
For a different texture, replace the semolina with an equal amount of coarse cornmeal or add 2 tablespoons of gram flour (besan) to the coating mix.
Incorporate 1 tablespoon of finely chopped fresh cilantro (coriander leaves) into the marinade for a fresh, herby aroma and taste.
Bombay Duck is an excellent source of lean protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
This fish is a good source of calcium and phosphorus, two vital minerals that work together to build strong bones and teeth.
Contains beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels.
The use of spices like turmeric provides curcumin, a compound with powerful anti-inflammatory and antioxidant properties.
Despite its name, Bombay Duck (or 'Boomla') is not a duck but a type of lizardfish found in the coastal waters of western India. It has very soft, delicate flesh and a unique, strong flavor.
Sogginess is usually caused by three things: excess moisture on the fish before marinating, oil that isn't hot enough, or overcrowding the pan. Ensure the fish is bone-dry and the oil is at the right temperature before frying in batches.
While shallow frying gives the most authentic crispy texture, you can air-fry it for a healthier version. Spray the coated fish with oil and air-fry at 200°C (400°F) for 10-12 minutes, flipping halfway. Baking is less ideal as it may not get as crispy.
One serving of Tarela Boomla (approximately 3 pieces) contains around 250-280 calories, depending on the size of the fish and the amount of oil absorbed during frying.
Tarela Boomla has health benefits as Bombay Duck is a good source of protein, calcium, and omega-3 fatty acids. However, since this recipe involves shallow frying, it should be enjoyed in moderation as part of a balanced diet.
It's best eaten fresh as it loses its crispiness upon refrigeration. If you must store it, keep it in an airtight container in the fridge for up to a day. Reheat in an air fryer or a hot oven for a few minutes to regain some of the crispness.
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