Now, Bombay Duck is not a duck from Bombay, okay. Rather, it’s a fish. Lizard Fish, to be scientifically precise. Weird, no. So is its unusual, slimy appearance. But the history, I tell you, is a lot more amusing… dates back to the British times. You have to Google it 🙂
Commonly known as Bombil, this peculiar fish has made Maharastrian kitchens its home.
And, this is one fish in particular that has intimidated me all these years. I somehow, couldn’t muster courage even to touch it. Bombil is wobbly, slippery and doesn’t have a taste of its own. It needs to be flavored with a really nice marinade and believe me, it’ll love you right back 🙂
Posting a link that shows how to clean and cut the fish. I followed it too.
8-10 medium size Bombay Ducks
8 cloves of garlic
1 inch ginger
2 green chilies
4 tsp Kashmiri chili powder
1/2 tsp turmeric powder
Juice of 1 lemon / 2 tbsp tamarind extract
1 cup rice flour (if you don’t have the flour, blitz the rice in the mixer to a really fine powder)
4 tbsp semolina
Sal as per taste
Oil for frying
1. Slit and pat dry the fish as per the link above and place them in a bowl.
2. Grind together ginger, garlic, green chilies, turmeric powder, red chili powder, salt and lemon juice to a smooth paste.
3. Apply the marinade and 1 tsp of rice flour to the fish. Leave it aside for 30 minutes.
I believe in marinating a little longer. I have it in my head that more the marinating time, the more flavored the fish will be.
4. Heat oil in a non-stick pan.
5. Mix the balance rice flour and semolina together.
6. Now dip the marinated fish in the flour+semolina mixture so it’s coated well on both sides. Dust off the extra bits and shallow fry till crisp and golden brown on both the sides.
7. Drain the excess oil on absorbent paper.
8. Serve with steaming hot rice and curry or just like that with green chutney or ketchup.
1. Oil has to be really hot for the fish to fry properly and turn crisp. Reduce the flame if you feel the crumbs are burning.
2. There’s one central bone or thorn in the fish that is soft and tender. And it cooks well while frying the fish. So don’t bother to chuck it out while slitting the fish. I too didn’t.
3. It’s best to fry the fish when you are ready to serve. That’s when you really enjoy the crispness. Keep it for long and it wears off and turns flat.
May be you can try warming it up in the OTG. I’m yet to try it.
I believe in my heart, whatever dish you cook with all your love and care, it will be the most celebrated dish ever…