Bombil fry

Bombil Fry is a popular dish originating from the coastal regions of Maharashtra, India. It is primarily made using the Bombay duck, or bombil as it is locally known, which is not a duck but a type of lizardfish. The fish is seasoned with various spices, coated in a batter, and then deep-fried, giving it a crispy exterior and a soft interior.

Ingredients

The main ingredient in Bombil Fry is the Bombay duck. Other ingredients include ginger, garlic, turmeric, red chili powder, rice flour, and semolina. Some variations of the recipe may also include green chili, coriander, and lime juice.

Preparation

The Bombay duck is first cleaned and gutted, then marinated in a mixture of ginger, garlic, turmeric, and red chili powder. It is then coated in a batter made from rice flour and semolina, which gives the fish its characteristic crispy texture when fried. The fish is then deep-fried until golden brown.

Serving

Bombil Fry is typically served hot, often with a side of chutney or pickle. It is commonly eaten as a starter or a side dish, and is a popular choice in both home cooking and restaurant menus in Maharashtra.

Cultural Significance

Bombil Fry is a staple in Maharashtrian cuisine, and is particularly popular in the coastal regions of the state, where seafood is a major part of the local diet. The dish is also a common sight in the street food stalls of Mumbai, the capital city of Maharashtra.

See Also

• Maharashtrian cuisine
• Bombay duck
• Indian cuisine

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