Bombil Fry is a traditional non-vegetarian dish from Maharashtra, India. It is known for its authentic regional flavors and is a staple of Maharashtra cuisine.

How long does it take to cook Bombil Fry?

Bombil Fry takes approximately 25 mins to cook, plus about 15 minutes of preparation time. The difficulty level is Easy.

What are the main ingredients in Bombil Fry?

The main ingredients in Bombil Fry include: Bombil (Bombay duck fish), Semolina (rava/suji), Rice flour, Red chilli powder, Turmeric powder, Coriander powder.

Non-Vegetarian📍 Maharashtra

Bombil Fry

Name: Bombil Fry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Maharashtra Indian
Ingredients: 600g Bombil (Bombay duck fish); 100g Semolina (rava/suji); 50g Rice flour; 2tsp Red chilli powder; 0.5tsp Turmeric powder; 1tsp Coriander powder; 1tbsp Ginger-garlic paste; 2tbsp Lemon juice; 1.5tsp Salt; 150ml Oil; 4piece Lemon wedges; 1medium Onion rings

An authentic non-vegetarian recipe from Maharashtra, India — with exact measurements and step-by-step instructions.

Traditional Bombil Fry from Maharashtra, India

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The Story Behind the Dish

Bombil Fry is a treasured non-vegetarian dish from Maharashtra, India — a reflection of the region's ingredients, climate, and culinary traditions passed down through generations.

Ingredients

0/12 gathered

Cooking Instructions

Clean the bombil (Bombay duck) fish carefully — they are very delicate and soft. Rinse gently under cold water and pat dry with paper towels. Cut into 8–10 cm pieces if large.
Prepare the marinade: mix ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, lemon juice, and salt in a bowl.
Gently coat each piece of bombil with the marinade. Let it marinate for 15–20 minutes. Handle carefully as the fish is very soft and breaks easily.
Prepare the coating: combine semolina and rice flour in a flat plate. Mix well.
Gently roll each marinated fish piece in the semolina-rice flour mixture, pressing lightly to coat all sides evenly.
Heat oil in a flat frying pan (tawa) over medium heat. Use enough oil to shallow fry — about 1 cm deep.
Carefully place the coated bombil pieces in the hot oil. Do not overcrowd the pan.
Fry on medium heat for 3–4 minutes on the first side until golden and crispy. Gently flip using a flat spatula.
Fry the other side for 3–4 minutes until equally golden and crisp.
Remove carefully and drain on paper towels.
Serve immediately with lemon wedges, onion rings, and green chutney.

Cook

25 mins

Serves

4 servings

Level

Easy

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