Bombil fry
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Bombay duck fish, pressed flat, coated in spiced semolina and rice flour and fried crisp.
Region: Mumbai and the Konkan coast, MaharashtraOccasion: Everyday meal; Koli community cookingTime: 40 minServes: 3Non-vegetarian
Ingredients
- 8 fresh bombil (Bombay duck), cleaned, heads removed
- 1 tsp ginger-garlic paste
- 1 tsp red chilli powder
- ½ tsp turmeric
- Juice of 1 lemon
- Salt to taste
- ½ cup fine rava (semolina)
- 2 tbsp rice flour
- Oil for shallow-frying
Method
- Slit each bombil and open it out flat. Place between paper towels with a weight on top for 20 minutes to press out the water.
- Rub with ginger-garlic paste, chilli powder, turmeric, salt and lemon juice. Rest for 15 minutes.
- Mix the rava and rice flour with a pinch of salt and chilli powder.
- Coat each fish well on both sides.
- Shallow-fry in hot oil until golden and crisp on both sides. Serve with lemon and onion rings.
History
Bombil is a soft, delicate fish caught off the Mumbai and Gujarat coast. The Koli fisherfolk also sun-dry it on bamboo frames to keep for the monsoon.
Significance
Crisp bombil fry is a Mumbai seafood favourite and a reminder of the Koli roots of the city.