Former Vice Captain for England, Ben Stokes loves Bombay Duck preparations, so it is only fitting to share my classic recipe of a nice and crisp Malwani-style Bombil Fry for today’s #INDvENG match! #WorldCricEAT #CWC19
BOMBIL FRY
Ingredients
5 medium bombay duck (bombil) fillets, butterfly cut
1 tbsp ginger-garlic paste
¼ tsp turmeric powder
1 tsp red chilli powder
1½ tsps coriander powder
½ tsp cumin powder
1 tsp garam masala powder
½ lemon
3 tbsps freshly chopped coriander leaves
Salt to taste
¾ cup semolina
2½ tbsps rice flour
Oil for deep frying
Green chutney to serve
Onion rings to serve
Lemon wedges to serve
Method
1. On a plate, add ginger-garlic paste, turmeric powder, ½ tsp red chilli powder and coriander powder. Add cumin powder and garam masala powder.
2. Squeeze lemon and add chopped coriander, salt, mix well. Add bombil fillets and rub well. Set aside for 15 minutes.
3. On a plate, add semolina, rice flour, red chilli powder, salt and chopped coriander. Mix well.
4. Place the bombil fillets on it and coat on both sides.
5. On a plate, add semolina, rice flour, remaining red chilli powder, salt and remaining chopped coriander and mix well.
6. Heat sufficient oil in a kadai, deep fry the bombil fillets till golden and crisp. Drain on an absorbent paper.
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