Recipe for Jeetem Bombil Rawa Fry (Fresh Bombay Duck Rawa Fry)
Recipe for Jeetem Bombil Rawa Fry (Fresh Bombay Duck Rawa Fry)
After Recheado Pomfret, Bombil Rawa Fry is my Bitter Better’s next favourite Fish. You give him a plate full of Bombils and be rest assured he’s not going to grumble at you for the next 2-3 hours… Oh No Not days at all, that we can’t do! HahahaThe Gadbad Singh that I am, To get the damn Bombils not to break on the Tawa, Oh Boy! I’ve been through a hell lot of rolling eyes, weird sounds, under breath grumbling, fake smiles and a lot of “it’s ok, like this only you will learn” (which actually means will you just get out of the damn kitchen please) by none other that MOMMY The Great!!! Hahahaa And Yes I got the same treatment for Chaps too…Chapatis baba! not Boys… ufffWho would ever think that I’d be writing about it today???Those days all I would do is grumble at my Mom for being such a perfectionist and today, I’m ever so Grateful & Thankful to her for that very same quality because she has very conveniently transferred it to me 😊 So here’s my recipe for Bombay Duck Rawa Fry with all the tips and techniques I’ve learnt along the way to perfect it!
Servings 14 pcs
Ingredients
- 1Kg Fresh Bombay Duck(approx. 14 pcs)
- 1 Tspn Turmeric Powder
- 2 Tspn Red Chilly Powder
- ½ Tspn Sugar(optional)
- 1 Tspn Ginger Garlic paste(optional)
- 3 Tspn Vinegar
- 1.5 Tspn Salt
- Approx 1 Cup Fine Semolina(not roasted)
- Oil for Frying
Instructions
- Wash the Bombils Note: I always prefer washing the Bombils first because Bombil tend to hold on to water and they are very slimy in texture, so if you wash the Bombils after cleaning, a lot of water will be retained on the fish Also, while cleaning Bombils, there’s this really tiny part like a mini fin on the bottom side just above the tail and that has to be removed off. Not sure how far it’s true, but my Mum gets rally paranoid about this being removed. She says that tiny little thing can create a havoc in your tummy! So, I blindly trust My Mom and just take it off..
- Now, using a very sharp knife, slit in the centre of the Bombil
- Further, make a deeper Slit in the Bombils all around the main bone
- With the help of the Pointed edge of the knife, run it all around the Bone and Remove the bone
- The Bombil will now be a flat filet or cutlet
- This is the amount of water that is released
- Place a Muslin cloth or Kitchen paper Napkin on a large tray and place all the bombil filets on the tray to drain off all the excess water and let it sit on the tray for about 15 minutes
- Now in a Pan, heat some oil on Medium heat for frying the BombilsNote: As soon as we coat the Bombils with masala, we need to immediately coat with Semolina and fry them. If kept to marinate, Due to the salt and vinegar, a lot of water is released from the bombil and the masala doesn’t hold on to the bombil and when coating with semolina later, it gets soggy and the semolina separates from the bombil while frying
- In a Plate, add the semolina and spread in all across the plate
- Transfer the Bombils into a Bowl and add the Salt, Vinegar, Turmeric and Chilly Powder and Sugar and Ginger Garlic Paste
- Mix it well and ensure each Bombil is covered with the Masala
- Coat each Bombil with Semolina
- When the Oil turns Hot, Place the Bombils on the Hot Pan and Let the Bombils Fry on each side for 5-7 minutes or until CrispyNotes1) If the Oil is not very Hot, the Semolina will gets evaporated from the Bombil2) If you’re not using a Non-stick Pan and the Oil is not Hot enough, the Semolina coating may get stuck on to the Pan3) If the Oil is too Hot, The Semolina will immediately turn dark and crispy, leaving the Bombil raw and uncooked. Hence, check the heat of the Pan well before placing the Bombils into it4) Do Not cover the Pan or else there will be water released due to the steam and the Bombils won’t turn crispy5) Please do Not Be in a Hurry to Turn the Bombil. Too much contact with the Bombil will cause it to Break since this is an extremely delicate fish
- Once the Bombil gets a nice crispy coat on one side, using a Flat spatula, turn it to the other side and drizzle some oil so that it doesn’t get burnt and it cooks to its crispy consistency on the other side tooTip: Do Not over crowd your Pan with Bombils or else it will be very challenging for you to work with it. If your Pan is over crowded, while flipping the bombils, the other ones in the Pan may break, the semolina coating could peel off, etc.
- Once fried, transfer each Bombil fry on to a Kitchen Napkin to drain off any excess oil.Enjoy these crispies nice and Hot as a starter or as a side!
