Make Delicious Crispy Bombil (Bombay Duck) Fry at Home
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Thoroughly wash the fish and pat dry using kitchen tissue to absorb excess water. In a bowl, mix lemon juice, salt, red chilli powder, turmeric, chilli paste, ginger-garlic paste, coriander powder and cumin powder. Marinate the fish and set aside for about 30 minutes.
  2. In a shallow pan, heat oil on a slow flame. In a plate, take semolina and place the marinated fish in it. Coat the fish from all sides. Once the oil is hot enough, add the fish and fry until they turn golden brown.
  3. Garnish with fried curry leaves and serve hot as a side dish with steamed rice and dal fry.
Recipe Notes

Recipe Tip

If there is some leftover marinade, mix it with the semolina and coat the fish in it before frying.

Share your version of this recipe

What’s your way of making Bombay duck fry? Share your version of the recipe with us.

Frequently Asked Questions

Can I use tamarind or kokum instead of lemon juice?

No. Tamarind or kokum might not give the fish fry its desired flavour. If you don’t want to use lemon juice, you can use vinegar.

Is there any other option in place of semolina to coat the fish?

Yes. If you don’t like semolina, you can use rice flour, gram flour or cornflour to coat the fish.

Print Recipe
Make Delicious Crispy Bombil (Bombay Duck) Fry at Home
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Thoroughly wash the fish and pat dry using kitchen tissue to absorb excess water. In a bowl, mix lemon juice, salt, red chilli powder, turmeric, chilli paste, ginger-garlic paste, coriander powder and cumin powder. Marinate the fish and set aside for about 30 minutes.
  2. In a shallow pan, heat oil on a slow flame. In a plate, take semolina and place the marinated fish in it. Coat the fish from all sides. Once the oil is hot enough, add the fish and fry until they turn golden brown.
  3. Garnish with fried curry leaves and serve hot as a side dish with steamed rice and dal fry.
Recipe Notes

Recipe Tip

If there is some leftover marinade, mix it with the semolina and coat the fish in it before frying.

Share your version of this recipe

What’s your way of making Bombay duck fry? Share your version of the recipe with us.

Frequently Asked Questions

Can I use tamarind or kokum instead of lemon juice?

No. Tamarind or kokum might not give the fish fry its desired flavour. If you don’t want to use lemon juice, you can use vinegar.

Is there any other option in place of semolina to coat the fish?

Yes. If you don’t like semolina, you can use rice flour, gram flour or cornflour to coat the fish.