Bombay Duck (Bombil): It is native to the waters in Maharashtra, and a small number are also found in the Bay of Bengal. The fish is often dried and salted before it is consumed. Fresh fish are usually fried and served as a starter. In Mumbai, Konkan, and the western coastal areas in India, this dish is popularly known as "Bombil”.
Approximate Quantity: 10-12 Pices Per Kg.
Note: Nutritive value / 100 g of raw ingredients
4 medium size bombay duck fish
1 tbsp chilli garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
1 tsp riceflour or semolina
Salt, oil, corrinder leaves.
Cut the mouth & tail part of fish wash it and cut into 2 piece.
Marinate it with chili-garlic paste, red chilli powder, garam masala and keep it for 1/2 an hour.
Heat a pan or tawa, add 2 tbsp oil.
Roll a fish in rice flour or semolina and shallow fry both th side of the fish for min 5 min on low flame.