Bombil Fry
Bombil Fry is a Maharashtra Indian lunch dish made with bombil fish, rice flour, fine semolina, ginger-garlic paste and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 25 min
- Calories (estimate)
- ~400 kcal
- Course
- Lunch
- Cuisine
- Maharashtra (Indian)
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Ingredients
Quantities below are a guide for a typical household portion — scale them to the number of people you are cooking for and season to taste.
- 250g Bombil (Bombay Duck) fish, cleaned
- 1/4 cup rice flour
- 1/4 cup fine semolina (rava)
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- Salt to taste
- Oil for shallow frying
- Lemon wedges for serving
Method
- 1Clean and wash Bombil fish thoroughly. Gently squeeze out excess water. Pat dry.
- 2Marinate the fish with ginger-garlic paste, red chilli powder, turmeric powder, and salt for 15 minutes.
- 3Mix rice flour and semolina in a plate.
- 4Dredge each marinated fish piece in the flour mixture, ensuring it's evenly coated.
- 5Heat oil in a shallow pan. Place the coated fish gently into the hot oil.
- 6Shallow fry on medium heat until golden brown and crispy on both sides.
- 7Remove and drain excess oil on paper towels. Serve hot with lemon wedges.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
