Bombil, known in English as Bombay duck, is a soft, translucent fish found in the Arabian Sea off Mumbai and the Konkan coast. Koli fishing communities in Mumbai have long dried it on bamboo racks along the shore, but fresh bombil fry is the dish most associated with Mumbai's coastal restaurants and home kitchens.
Fresh bombil is very delicate, with a high water content, so it is split, pressed and drained before cooking. Coated in a spice marinade and a crisp layer of semolina and rice flour, it fries up with a crunchy exterior and a soft, almost melting interior. The flavour is mild and sweet, with heat from red chilli and tang from lemon.
It is served hot as a starter or alongside dal, rice and sol kadhi in a Malvani or Koli meal. Bombil is at its best during the cooler months; it is not caught during the monsoon ban on fishing. Dried bombil is also popular, cooked into spicy curries or fried crisp.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Non-vegetarian |
| Course | Side dish |
| Prep time | 30 minutes |
| Cook time | 15 minutes |
| Total time | 45 minutes |
| Serves | 3 |
| Spice level | Medium |
| Difficulty | Medium |
| Gluten-free | No |
| Key ingredients | bombil / semolina / rice flour / red chilli |
Ingredients
For the fish
- 8 fresh bombil (about 400 g)
- 1 tsp salt
- 1 tbsp lemon juice
For the marinade
- 1 tbsp ginger-garlic paste
- 1 1/2 tsp Kashmiri red chilli powder
- 1/2 tsp hot red chilli powder
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp salt
- 1 tsp lemon juice
For the coating
- 1/2 cup fine rava (semolina)
- 2 tbsp rice flour
- 1/2 tsp red chilli powder
- A pinch of salt
- Oil for shallow frying
Method
- Clean the bombil: cut off the head and fins, slit along the belly and open it flat like a book. Remove the central bone if you like.
- Rub with salt and lemon juice and place between kitchen towels or in a colander with a weight on top for 20 minutes to drain excess water.
- Press each fish firmly with your palm to flatten it further. Mix the marinade ingredients and coat the fish evenly. Rest for 10 minutes.
- Mix the rava, rice flour, chilli powder and salt on a plate.
- Heat oil about 1/4 inch deep in a pan on medium-high. Press each fish into the coating on both sides.
- Fry 3-4 pieces at a time for 3-4 minutes per side, until golden brown and crisp. Press gently with a spatula to help it flatten.
- Drain on paper and serve immediately with lemon wedges.
Tips
- Draining water from the bombil is essential; otherwise the coating gets soggy and the oil splatters.
- Fry immediately after coating so the rava stays crisp.
- Use a non-stick pan as bombil is fragile.
Serve with
Lemon wedges, onion rings, sol kadhi and steamed rice.