Daman bombil fry
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Fresh Bombay duck flattened, coated in spiced semolina and fried crisp outside and soft inside, a favourite of Daman’s fishing families.
Region: DamanOccasion: Lunch; fishing season from autumn to springTime: 40 minServes: 4Non-vegetarian
Ingredients
- 8 fresh bombil (Bombay duck), heads and fins removed
- 1 tsp red chilli powder, ½ tsp turmeric
- 1 tsp ginger-garlic paste
- Juice of ½ lemon and salt
- ½ cup fine semolina (rava) mixed with 2 tbsp rice flour
- Oil for shallow-frying
Method
- Slit the bombil open, wash them and press them between kitchen towels, or under a weight for 20 minutes, to remove water.
- Rub with chilli, turmeric, ginger-garlic, lemon juice and salt and leave for 15 minutes.
- Press each fish into the semolina and rice-flour mix to coat both sides.
- Shallow-fry in hot oil on medium heat for 3–4 minutes a side until golden and crisp. Serve hot with rice, dal or bhakri.
History
Bombay duck is a soft, slender fish caught in large numbers off the coast between Gujarat and Maharashtra, including the waters off Daman.
Significance
Bombil is an everyday fish for Daman’s coastal communities, eaten fresh in season and sun-dried for the monsoon months.