Entree: India – Mumbai & Konkan – बॉम्बिल फ्राय ➤ Bombil Fry (Crispy shallow-fried Bombay duck coated in semolina and spices typical of the Konkan coast)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 20 min

Total 30 min

Ingredients

- 8–10 medium bombil (Bombay duck), approx. 1 lb (450 g), cleaned and slit open (or equivalent fillets)
- 1 cup (120 g) fine semolina (rava/sooji)
- 1/2 cup (60 g) rice flour
- 1 tsp (5 g) Kashmiri red chili powder or regular red chili powder
- 1/2 tsp (2.5 g) turmeric powder
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper, freshly ground
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) ginger-garlic paste
- 10–12 curry leaves
- 1/4 cup (15 g) chopped fresh cilantro (optional, for garnish)
- 1/2 cup (120 ml) vegetable oil or peanut oil for shallow frying, plus extra as needed
- Lemon wedges for serving

Instructions

1. Pat the cleaned bombil dry. Make two shallow slashes on each side of the fish if whole. Place in a bowl and marinate with ginger-garlic paste, lemon juice, turmeric and 1/2 tsp salt for 15–20 minutes.
2. Combine semolina, rice flour, chili powder, remaining salt and black pepper in a wide plate or shallow bowl.
3. Heat oil in a large skillet over medium-high heat until shimmering. Slide in a few curry leaves to crisp them; remove and set aside for garnish.
4. Dredge each marinated fish or fillet in the semolina-rice flour mixture, pressing lightly so the coating adheres, and shake off excess.
5. Shallow-fry the coated bombil in batches, 3–4 minutes per side, until golden-brown and crisp. Avoid overcrowding the pan and adjust heat to prevent burning.
6. Drain on paper towels, garnish with fried curry leaves, cilantro and lemon wedges, and serve immediately with steamed rice or rustic flatbreads.