Allergens in Bombil Fry: gluten, fish, peanuts.
Ingredients
Quantities for 3.
- 6 fresh bombil (Bombay duck), split, cleaned and patted very dry Fishany soft white fish will fry the same way, but bombil is the point
- 1/2 cup, fine Ravawheat semolina. Swap for more rice flour if you need it gluten-free
- 3 tbsp Rice Flourfor crispness
- 2 tsp Kashmiri Chilli
- 1/2 tsp Chilli Powderoptional
- 1/2 tsp Turmeric
- 6 cloves, crushed to a paste Garlic
- 2cm piece, crushed to a paste Ginger
- 1 Lemon
- 6 tbsp, for shallow frying Groundnut Oil
- 2 tbsp, chopped Coriander Leavesto serveoptional
- to taste Salt
Cookware
stovetop, tawa
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Bombil holds an enormous amount of water. Press the split fish between two layers of kitchen paper for 20 minutes, changing the paper once, before it goes anywhere near the marinade.
- Marinate for 15 minutes only. Salt and lemon will start breaking down this very soft fish beyond that.
- Mix the rava and rice flour and spread it on a wide plate so you can coat in one press.
Method
- Press the cleaned bombil between kitchen paper for 20 minutes to draw out as much water as possible.Wet bombil will not crust, no matter how hot the pan is. This step is the whole recipe.
- Rub the fish with the garlic and ginger pastes, kashmiri chilli, chilli powder, turmeric, salt and the juice of half a lemon. Leave 15 minutes.
- Mix the rava and rice flour on a wide plate with a pinch of salt.
- Heat 3 tbsp oil in a flat pan over medium-high until a pinch of rava sizzles at once.
- Press each fish into the rava on both sides, patting it on firmly, and lay it straight into the pan.Coat and fry one at a time. Coated fish sitting on the plate goes soggy within a minute.
- Fry 3-4 minutes on the first side without touching it, until the crust is set and deep gold at the edges.
- Turn once with a wide spatula and fry 2-3 minutes more, adding the remaining oil around the edges of the pan.One turn only. Bombil is fragile and a second flip breaks it.
- Drain briefly on paper, squeeze over the remaining lemon, scatter with coriander and eat immediately with rice and dal.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Eat straight from the pan; the crust softens within 20 minutes. Leftovers keep a day refrigerated and are best revived in a dry pan over medium heat for 2 minutes a side, never the microwave.
Nutrition Medium estimate
One serving of Bombil Fry (486 g) is about 828 calories, or 171 calories per 100 g.
High protein: 86 g a serving, 41% of the calories
| Per serving486 g | Per 100 g | |
|---|---|---|
| Calories | 828 kcal | 171 kcal |
| Protein | 85.7 g | 18 g |
| Carbohydrate | 36.1 g | 7 g |
| of which sugars | 0.4 g | 0 g |
| Fibre | 2.6 g | 0 g |
| Fat | 35.8 g | 7 g |
| of which saturated | 6.1 g | 1 g |
| of which unsaturated | 26.4 g | 5 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Dairy-free Indian recipes · Maharashtrian recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.