Today I am going to show you to fry some bombay duck , locally called bombil and in Bengali we call it lote machh. Before marriage I haven’t eaten this fish a lot during my childhood but after coming to Mumbai fell in love with its taste .
the fish is called Bombay duck as huge amounts of the dried fish used to be transported using Birtish mail wagons during pre independance era.
This preparation is crispy from outside and soft flaky from inside with the flavors of all the fresh spice. Hope you all will like it
Ingredients
4 to 5 bombil
1 cup desiccated coconut
3 to 4 green chilies
Handful curry leaves
4 to 4 garlic cloves
Lemon juice
1 cup corn flour
Instructions
1. Remove the bones of the fishes and wrap them in papers and keep them aside to remove moisture
2. Marinate them with salt and lemon juice for 5 to 10 minutes
3. Make a paste of all ingredients and smear on the fishes
4. Coat the fishes in corn flour and deep fry in a wok flipping sides
5. Serve them as a starter
Bombay duck fry
Ingredients
Ingredients
- 4 to 5 bombil
- 1 cup desiccated coconut
- 3 to 4 green chilies
- Handful curry leaves
- 4 to 4 garlic cloves
- 1 Lemon juice
- 1 cup corn flour
Instructions
Instructions
-
Remove the bones of the fishes and wrap them in papers and keep them aside to remove moisture
-
Marinate them with salt and lemon juice for 5 to 10 minutes
-
Make a paste of all ingredients and smear on the fishes
-
Coat the fishes in corn flour and deep fry in a wok flipping sides
-
Serve them as a starter
Recipe Video
(1)
