The bombil is an exotic fish that is extremely versatile and included in the preparation of a variety of seafood cuisines. One of the most popular dishes of this lizard-like fish is the Bombil Fish Fry. Bombil Fish Fry is a famous restaurant snack and appetizer that can be found in fine dining restaurants and affordable establishments. The humble and super soft fish, Bombil, is tossed in a layer of savory masala mix, soaked for a generous amount of time in an appetizing blend of regional spices, then shallow fried. The Bombil Fish Fry turns out to be a crispy pan-fried incarnation with a juicy interior and crispy skin, you may find yourself ignoring its flaws.
The fables tell that Lord Rama does not have good ties with the Bombil fish as these fish refused to help the Lord in the construction of a bridge from the east coast to Lanka. The enraged Rama grabbed the Bombil with his hand and threw it to the west coast. Therefore, Bombil is a fish native to the west coast of Sri Lanka. The flexibility of Bombil’s bones is also attributed to Lord Rama in this tale. Its barely-boned quality makes the fish ideal for various dishes as it is easily edible, but its fragile structure is exposed to crumbling during cooking. It is becoming more and more popular and imposes astronomical prices. Bombil can be eaten in fresh, dried, or pickled form, although deep-fried bombil is particularly known for its distinctive flavor. Foodies often cite the story of the gastronomic shift from hate to love. Interestingly with humans, the Bombil fish also makes penguins drool.
For the marinade –
- 750g Bombay Duck (Bombil Fish)
- ½ tbsp ginger-garlic green chili paste
- ½ teaspoon turmeric powder
- 1 teaspoon of salt
- 1 tbsp Konkani fish masala powder
- 1 tablespoon of cornstarch
- 2 tablespoons gram flour
- 1 tbsp lime juice
- 4 tablespoons water, or as needed
For frying –
- 4 tablespoons oil (preferably sesame)
- To serve –
- 1 lemon, halved
- mint chutney
- Wash, rinse and clean the bombil fish. drain water
- Cut the fish in half. Dry the fish with a clean cloth
- In a large bowl, combine the ginger-garlic-chili paste, salt, ground turmeric, corn flour, chickpea flour, Konkani masala, lime juice and a little water to prepare the porridge
- Now add the Bombil fish pieces and mix well. Let stand in marinade for 20-30 minutes
- Heat enough oil in a pan. Once the oil is hot, place the pieces of marinated fish, one by one, in it.
- Keep spinning and tossing the coins
- Cook on both sides and until they turn reddish brown and crisp
- Serve hot with creamy mayonnaise or spicy red chutney!
There you go, with a mind-blowing Bombil Fish Fry recipe!
Enjoy this Bombil Fish Fry with a squeeze of freshly squeezed lemon juice and a side of spearmint. It is also eaten as well or as part of a thali meal with sauce, curry, rice and chapatis.