Best Crispy Bombil Fry Recipe | Tips for Perfectly Crispy Bombil

Crispy Bombil Fry | Maharashtrian Style Ingredients 500 g bombil (Bombay duck), cleaned Salt, to taste — use slightly less than you normally would 1½ tsp Hirva Vatan 1/4 tsp turmeric powder 1½ tsp red chilli powder 1 tsp coriander powder ¼ tsp cumin (jeera) powder Few drops lemon juice or kokum agal 1 tsp maida 1 tsp corn flour For the coating Rice flour, as required Rava (semolina), as required Use equal parts rice flour and rava For Hirva Vatan Garlic and ginger in a 2:1 ratio Fresh coriander leaves and stems 1 medium-spicy green chilli Water, as required Blend everything together into a smooth paste. Method Take 500 g cleaned bombil and add slightly less salt than you normally would. Add 1½ tsp Hirva Vatan, 1/4 tsp turmeric, 1½ tsp red chilli powder, 1 tsp coriander powder and ¼ tsp cumin powder. Add a few drops of lemon juice or kokum agal, whichever is available. Add 1 tsp maida and 1 tsp corn flour and mix everything thoroughly. Maida helps bind the masala and allows it to stick well to the fish, while corn flour helps make the bombil crispy and absorbs excess moisture. Coat each piece of bombil generously in a mixture of equal parts rice flour and rava. Heat a pan and add oil for shallow frying. Place the coated bombil on the pan and fry for approximately 3–5 minutes on each side over medium-high heat, until golden and crisp. 🔥 Important frying tip Do not fry on high heat, or the coating will burn before the fish cooks properly. Do not fry on low heat either, because bombil will start releasing moisture, making the coating soggy and causing it to separate from the fish. 👉 Medium-high heat is the key to getting that crisp, perfectly coated Bombil Fry. #BombilFry #BombayDuckFry #CrispyBombil #MaharashtrianFood #MaharashtrianRecipe #FishFry #FishRecipes #SeafoodRecipes #IndianFood #IndianRecipes #MaharashtrianCuisine #BombayDuck #EasyFishRecipe #NonVegRecipes #SoulfulPlatesByPurva