Dry Bombil Fry:
Bombil, also known as Bombay duck, is a type of dry fish that is popular in coastal regions, particularly in India. A simple and delicious recipe for preparing Dry Bombil (Bombay Duck) Fry:
Ingredients:
- 200g dry bombil (Bombay duck)
- 1 cup semolina (rava/sooji)
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- Oil for frying
- Lemon wedges for serving
Instructions:
1. Prepare the Dry Bombil:
- Clean the dry bombil thoroughly. If the bombil is too salty, you can soak it in water for about 1-2 hours, changing the water at least once. Then, pat it dry with a paper towel.
2. Prepare the Coating:
- In a bowl, mix semolina, red chili powder, turmeric powder, coriander powder, and salt. This will be the coating for the dry bombil.
3. Coat the Bombil:
- Dip each piece of dry bombil in the semolina mixture, ensuring it's well-coated on both sides.
4. Heat Oil for Frying:
- Heat oil in a pan for shallow frying. You can also deep fry if you prefer.
5. Fry the Bombil:
- Carefully place the coated bombil pieces in the hot oil. Fry until they turn golden brown on both sides. Be gentle when flipping to avoid breaking the fish.
6. Drain Excess Oil:
- Place the fried bombil on a paper towel to absorb any excess oil.
7. Serve:
- Serve the dry bombil fry hot with lemon wedges on the side.
Notes:
- Bombay duck tends to be delicate, so handle it carefully to prevent it from breaking during the coating and frying process.
- Adjust the spice levels according to your preference.
This Dry Bombil Fry is a popular and delicious dish, often served as a side dish or snack. The crispy coating enhances the natural flavor of the Bombay duck. Enjoy it with a squeeze of lemon for a zesty kick!