Bombay Duck Fry is a popular seafood dish made with the Bombay duck fish, also known as “bombil” in Mumbai region and “lote mach” in Bengal.
It is a specialty dish from the coastal regions of Maharashtra, particularly in Mumbai. Follow my recipe to make this dish quickly and easily at home.
Key Takeaways:
- Bombay Duck Fry, also known as Lote Macher Chop in Bengal, is a popular seafood dish from the coastal regions of Maharashtra and Mumbai.
- The fish is marinated with spices and then shallow-fried or deep-fried until golden brown and crispy.
- Serve Bombay Duck Fry immediately while hot and crispy, and squeeze fresh lemon juice over it for enhanced flavors.
- Accompany the dish with tomato ketchup, kasundi, mint chutney, tamarind chutney, or sliced onions and lemon wedges.
- If you’re looking for alternatives, you can try Fish Fry, Shrimp/Prawn Fry, Calamari Rings, or Fish Pakoras, adjusting the spices to your taste.
The Ingredients:
- Bombay Duck Fish – 1 kg (cut and cleaned properly)
- Ginger-Garlic Paste – 2 tablespoons
- White Flour – 1 bowl
- Rice Powder Flour – ½ bowl
- Kashmiri Red Chilli Powder – 1 tablespoon
- Red Chilli Powder – 1 tablespoon
- Chat Masala – 1 tablespoon
- Black Pepper Powder – 1 tablespoon
- Lemon
- Salt to Taste
- Refined Oil
How to Make Bombay Duck or Bombil Fry (Step by Step Images)?
1. Put cut and cleaned Bombay Duck fish in a bowl.
2. Add ginger-garlic paste, salt and all the spices to the Bombay Duck fish. Squeeze lemons. Mix well. Let it rest for 30 minutes.
3. Take a separate bowl to make a semi-thick batter of white flour and rice powder flour.
4. Head up the oil and dip each fish into the batter and deep fry in refined oil.
5. After one side turns golden brown, flip it and fry the other side.
6. Take the fish out of the frying pan and serve with tomato ketchup, kasundi, mint chutney, or tamarind chutney, or sliced onions and lemon wedges.
Recipe Card
Bombay Duck Fry (Bombil Fry, Lote Macher Chop)
Bombay Duck Fry, a popular seafood delicacy, features the flavorful Bombay duck fish, also known as "bombil" in the local language. This delectable dish hails from the coastal regions of Maharashtra, with Mumbai being particularly renowned for its preparation.
Ingredients
- 1 kg Bombay Duck Fish (cut and cleaned properly)
- 2 tablespoon Ginger-Garlic Paste
- 1 bowl White Flour
- 0.5 bowl Rice Powder Flour
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 tablespoon Red Chilli Powder
- 1 tablespoon Chat Masala
- 1 tablespoon Black Pepper Powder
- 4 slices Lemon
- 0.5 ltr Refined Oil
- Salt to Taste
Instructions
- Put cut and cleaned Bombay Duck fish in a bowl.
- Add ginger-garlic paste, salt and all the spices to the Bombay Duck fish. Squeeze lemons. Mix well. Let it rest for 30 minutes.
- Take a separate bowl to make a semi-thick batter of white flour and rice powder flour.
- Head up the oil and dip each fish into the batter and deep fry in refined oil.
- After one side turns golden brown, flip it and fry the other side.
- Take the fish out of the frying pan and serve with tomato ketchup, kasundi, mint chutney, or tamarind chutney, or sliced onions and lemon wedges.
Video
Subscribe to My YouTube Channel Mitar Cooking!
Notes
- Marinating the fish properly is the key to achieve the right taste of this dish. The flavors of the spices and seasonings induced will enhance the taste.
- Maintain the precise temperature of the oil. This will ensure even cooking and perfect frying of the fish.
- Do not overcrowd the pan with too many fish pieces. It is better to fry them in small batches. This will ensure proper cooking of the fish both from the outside and inside.
- Place the fish on a piece of paper towel on a plate once you are done frying. This will absorb the excess oil and eventually keep the fired pieces crispy.
- I serve Bombay Duck Fry hot. You may add a variety of accompaniments alongside it to enhance the flavor and taste.
Nutrition Info (Estimation Only)
Nutrition Facts
Bombay Duck Fry (Bombil Fry, Lote Macher Chop)
Amount per Serving
Calories
384
Calories from Fat 90
% Daily Value*
Fat
10
g
15
%
Saturated Fat
0.5
g
3
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
377
mg
16
%
Potassium
55
mg
2
%
Carbohydrates
11
g
4
%
Fiber
1
g
4
%
Sugar
0.3
g
0
%
Protein
63
g
126
%
Vitamin A
479
IU
10
%
Vitamin C
4
mg
5
%
Calcium
1400
mg
140
%
Iron
20
mg
111
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let me know how it was!
Follow Me @Mitar.Cooking or Tag #mitarcooking!
Like Page @MitarCooking or Tag #mitarcooking!
Follow Me @MitarCooking or Tag #mitarcooking!
