How to make Bombay Fry -

Bombil Fry can compliment any curry or rice with its spicy and tangy flavour and its crispiness. A delicious and lip-smacking fresh fish fry, this dish is a must-try

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay duck (bombil) (बॉम्बे डक (बॉम्बिल)), Fresh coriander-garlic paste

Cuisine : Maharashtrian

Course : Snacks and Starters


For more recipes related to Bombay Fry checkout Bombil Fry, Bombil Fry . You can also find more Snacks and Starters recipes like Samosa Sandwich Rose Cookies Bread Ke Pakode - Grill Pan Vangun Pakora

Bombay Fry

Bombay Fry Recipe Card

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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bombay Fry Recipe

  • Bombay duck (bombil) , marinated with turmeric powder and salt 250 grams

  • Fresh coriander-garlic paste 1 1/2 tablespoons

  • Mixed masala 1 tablespoon

  • Turmeric powder 1/4 teaspoon

  • Oil to shallow fry

  • Semolina (rawa/suji) for coating

  • Onion rings to garnish

  • Lemon slices to garnish

  • Fresh mint leaves to garnish

Method

Step 1

Take Bombay duck in a bowl, add coriander-garlic paste, mixed masala and turmeric powder and mix well.

Step 2

Heat sufficient oil in a non-stick pan.

Step 3

Spread semolina on a plate. Coat each Bombay duck with semolina, place in the pan and shallow-fry, turning sides, till evenly golden brown and crisp on both sides.

Step 4

Drain and arrange them on a serving platter. Garnish with onion rings, lemon slices, mint leaves and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.