Crispy Bombil Fry | Bombay Duck Recipe | Cleaning & De-Boning

Crispy Bombil Fry! This one should have been made sooner! Bombay Duck (our dear humble Bombil) is one of the most commonly sold fish in Mumbai. The story of its name is interesing; it's related to the Bombay Mail (you can read about it on Wikipedia). But what's more than just interesting about it is it's taste and texture. Different from most other fishes we consume, this one is super soft with a subtle flavour that needs only few spices to shine through. My children like to have this sandwiched within bread slices, which is why I de-bone Bombil. Once that soft, cartiligenous bone is out of the way, no one makes a fuss. It also makes for great appetizers and even as crisp sides with rice and curry. Just make sure, you serve them hot to relish that crispiness :)

Mog Asum ❤️


Ingredients:
(The quantities of spices worked for 5 fish)
Bombay Duck (Bombil)
Salt (approximately 1 & 1/2 teaspoon)
1/2 teaspoon Turmeric Powder
1 teaspoon (heaped) Chilli Powder
1 teaspoon Ginger-Garlic Paste
1 Tablespoon White Vinegar
Semolina (Rava/Sooji) as required
Oil as needed


#ExperienceSusegad
Clyde D'Souza has described the beauty of Goa's culture in his book ‘Susegad: The Goan Art of Contentment’
https://www.amazon.in/gp/product/B08X...

It's now available internationally: https://www.amazon.com/gp/aw/d/067009...

Clyde has also launched a podcast about Goa and its people. It's called 'Susegad Stories from Goa' and in it he converses with noteworthy individuals about the wonders of our beautiful state. Listen to it here on Spotify: https://open.spotify.com/show/3wuewIE...

Music Credits:
Mollbailo Dou from the Konkani movie Amchem Noxib (Instrumental by Tabitha Dias)