How to make Bombil Fry -

Spicy, crisp and extremely tasty are these fried Bombay ducks or bombils.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay duck (bombil) (बॉम्बे डक (बॉम्बिल)), Garlic cloves (लहसुन लौंग)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Bombil Fry checkout Bombil Fry , Bombil Fry. You can also find more Snacks and Starters recipes like Baked Handvo Masala Egg Roll - SK Khazana Creamy Mustard Garlic Prawns Baingan Walnut Rolls

Bombil Fry

Bombil Fry Recipe Card


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 : 21-25 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bombil Fry Recipe

  • Bombay duck (bombil) 8-12 medium

  • Garlic cloves 7-8

  • Ginger 1 inch

  • Green chillies 2

  • Salt to taste

  • Turmeric powder ½ teaspoon

  • Red chilli powder 3 teaspoons

  • Lemon juice 1 tablespoon

  • Rice flour 1 teaspoon + 1 cup

  • Oil for shallow frying

  • Semolina (rawa/suji) 3 tablespoons


Step 1

Slit fish horizontally without cutting through. Pat dry and place them in a bowl.

Step 2

Grind together garlic, roughly chopped ginger and green chillies with water as required into a smooth paste.

Step 3

Add salt, turmeric powder, red chilli powder, ground paste and lemon juice to the fish and mix well. Add 1 teaspoon rice flour and mix well. Set aside to marinate for 15-20 minutes.

Step 4

Heat some oil in a non-stick pan.

Step 5

Combine 1 cup rice flour and semolina in a bowl and mix well.

Step 6

Dust the marinated fish with the flour mixture and place in the pan. Shallow-fry in hot oil till golden and crisp from both sides. Drain on absorbent paper.

Step 7

Serve hot with lemon wedge, onion and capsicum juliennes.

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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 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.