How to make Bombil 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
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 Bombil Fry checkout Bombil Fry, Bombil Fry . You can also find more Snacks and Starters recipes like Paneer Brochettes Pindi Chole Samosa Chana Kurkura - SK Khazana Low Calorie Roast Mushroom
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 : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bombil 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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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.
