Bombil (Bombay Duck) is a very delicate fish found majorly in Mumbai. Bombil has very soft , succulent flesh which just melts in mouth. The tender flesh and unique texture makes it stand out amongst other fish.
6-7 fresh bombils
1-2 tsp green masala ( green chilies, coriander, garlic)
1 tsp turmeric powder
1 tsp red chilly powder
Salt to taste
1 tsp Tamarind Pulp
2 tsp rice flour
Cut & clean each bombil into 2-3 parts. Some prefer to keep it whole. Depends on the size of the fish. Medium size is preferable.
Keep the bombil under weight to remove excess moisture. But all moisture should not be removed else it loses its texture. Let it stay weight for about 15 minutes.
Just before frying marinate with turmeric, red chilly, green masala, tamarind & salt. As the fish is very tender it does not take time to marinate.
Heat oil in pan. Coat the pieces in rice flour & shallow fry them.When one side is done, flip it once once as it may break.
Serve it hot immediately. It can be relished as starter or accompaniment with other curries.