Entree: India – Maharashtra – बोंबील फ्राय ➤ Bombil Fry (Crispy pan-fried Bombay duck coated in semolina and spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 15 min

Total 30 min

Ingredients

- 8 small bombil (Bombay duck), cleaned, approx. 4 oz (115 g) each
- 1/2 cup (75 g) semolina (rava)
- 1/4 cup (30 g) rice flour
- 1 tsp (2 g) Kashmiri red chili powder
- 1/2 tsp (1 g) turmeric powder
- 1 tsp (6 g) salt, plus more to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (120 ml) vegetable oil for shallow frying
- 10–12 curry leaves
- Lemon wedges for serving

Instructions

1. Rinse the bombil, pat dry with paper towels, and make 1–2 shallow slashes on each fish. In a bowl combine turmeric, 1 tsp salt, black pepper, and lemon juice; rub onto each fish and let rest 15–20 minutes.
2. In a shallow dish mix semolina, rice flour, and red chili powder until well combined.
3. Heat vegetable oil in a large skillet over medium heat. When hot, add curry leaves and fry briefly until crisp; remove and set aside on paper towels.
4. Dredge each marinated bombil in the semolina–rice flour mix, pressing lightly to adhere an even coating.
5. Fry the coated fish in batches, 3–4 minutes per side, until golden brown and crisp; maintain medium heat so the coating cooks through without burning.
6. Drain on paper towels, sprinkle with a little extra salt if needed, and serve immediately with fried curry leaves and lemon wedges.