This is a Maharashtrian speciality. Bombil fish also known as Bombay Duck is coated with semolina and fried to a crispy texture. It makes a perfect accompaniment with dal chawal.
Why is this delicate fish called Bombay Duck ?
It is said in the time of the British Raj, tonnes of bombil used to be transported from Bombay via a mail train called the Bombay Daak to other parts of the country. (Daak means postal mail ) When the train arrived it used to stink of fish. People wolud know even before it arrived from the smell. Bombay Daak eventually became Bombay Duck.
How can we cook Bombay Duck ?
This fish tastes best when it is coated with semolina and fried to a crispy texture. However you can make various types of curries as well. Ittakes very little time to cook as it is very delicate in texture. It is also available in the dried form which can be boiled and used to make a variety of dishes. People in Maharashtra avoid eating fresh fish during the monsoon season and they sun-dry the fish and store it for this time.
Ingredients: Bombil fish - 250 gms (For marination) Turmeric powder - 1 tsp Red chilli powder - 1 tsp Garam masala powder - 1 tsp Salt - to taste Garlic paste - 1 tsp Vinegar or lemon juice - 1 tbsp
(For coating) Semolina / rava - 1 cup Corn starch - 2 tbsps Maida /APF - 2 tbsps Oil - for frying (You can also replace the corn starch and maida with 3 tbsps of rice flour)
Method: 1. Marinate the fish with the ingredients in list 1. 2. Mix the ingredients for coating and coat the fish with the mixture.
3. Heat oil and fry the fish. Serve immediately.