Crispy Bombil Fry Recipe. Rawa Bombay Duck Fish Fry Recipe

Bombil fry

Bombil fry tastes best when served with dal chawal. I seriously do not know from when did I started having bombils as my dad/ uncle’s are fresh fish suppliers and agents, might be since child hood I guess as every alternate day fish use to be served sometimes during meals or even breakfasts. Can you imagine having sea food as soon as you wake up ..no na.. but my dad/ uncle’s they use to and I am sure they still have it at any time of the day, or in any form. Now this is what I call sea food lovers….isn’t it ?

So you see I was introduced pomfrets, bombils, bangda, prawns and so on during early ages of my life so now I also prepare any one sea food once in a week as its tastier and healthier too. Bombils are my Favorite after pomfret fry. Here is my bombil fry recipe which is yummy, delicious, tongue tickling, palatable.

You may also like my other Fish recipes

INGREDIENTS:

6 -7 Bombils ( Bombay ducks)
6- 7 cloves of garlic
2 tbsp red chilli powder
salt as per taste
1 – 1 and 1/2 cup rice flour
oil

HOW TO MAKE BOMBIL FRY

1. Chop the head, tail and side fins from each bombil.

2. Slit each bombil from the stomach side till half to make it flatten. Wash properly with running water so that all the waste is flushed out.

3. Now place all the bombils one by one in a clean medium sized napkin on kitchen platform (or any other clean place )

3. Flip the napkin and cover the bombils and keep heavy weight tin on the bombils for 1 hour so that excess water is shed out and they turn out more flat. ( which in turn while frying will give good crispy texture to bombils )

4. Now add salt, crushed garlic and red chilli powder in a bowl with 1- 2 tbsp water, mix well and apply it on bombils ( both sides ) .( for more crisp texture do not add 1- 2 tbs water, just mix the ingredients and apply on bombils directly)

5. Coat rice flour on bombils ( both sides) and shallow fry on low flame until crisp. ( once the bombil is crisp flip on to the other side to be cooked )

NOTE:

Best when fried on tawa.
For more crispy texture, mix in a small bowl salt , garlic and red chilly powder ( do not add 1 – 2 tbsp water) , apply on bombils directly and fry them.
Do not keep flipping the sides every now and then or else it will start breaking