Entree: India – Mumbai & Konkan – बॉम्बिल फ्राय ➤ Bombil Fry (Crispy shallow-fried Bombay duck coated in semolina and spices typical of the Konkan coast)

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 15 min

Additional 20 min

Total 30 min

Ingredients

8–10 medium bombil (Bombay duck), approx. 1 lb (450 g), cleaned and slit open; use cleaned whole fish as the selected option, or equivalent fillets (estimated edible portion: 315 g)
1 cup (120 g) fine semolina (rava/sooji)
1/2 cup (60 g) rice flour
1 tsp (5 g) Kashmiri red chili powder; selected from the listed options
1/2 tsp (2.5 g) turmeric powder
1 tsp (5 g) salt, or to taste
1/2 tsp (2.5 g) freshly ground black pepper
1 tbsp (15 ml) lemon juice
1 tbsp (15 ml) ginger-garlic paste
10–12 curry leaves
1/4 cup (15 g) chopped fresh cilantro (optional, for garnish)
1/2 cup (120 ml) vegetable oil for shallow frying, plus extra as needed; selected from the listed options
Lemon wedges for serving

Instructions

1. Pat the cleaned bombil dry. If using whole fish, make two shallow slashes on each side. In a bowl, mix the fish with ginger-garlic paste, lemon juice, turmeric, and half the salt. Marinate for 15–20 minutes.
2. On a wide plate or in a shallow bowl, combine the semolina, rice flour, red chili powder, remaining salt, and black pepper.
3. Heat the oil in a large skillet over medium-high heat until shimmering. Add a few curry leaves and fry until crisp; remove and set aside for garnish.
4. Dredge each marinated fish or fillet in the semolina mixture, pressing lightly so the coating adheres. Shake off excess coating.
5. Shallow-fry the coated fish in batches for 3–4 minutes per side, until golden brown and crisp. Do not overcrowd the skillet; adjust the heat as needed to prevent burning.
6. Drain the fish on paper towels. Garnish with the fried curry leaves and cilantro, and serve immediately with lemon wedges. Steamed rice or rustic flatbreads may accompany the fish.