Bombil (Bombay Duck) Fry

A Crispy Coastal Favorite with a Kerala Twist – Straight from My Kitchen!

This recipe is a blend of nostalgia and new love.

Bombil Fry was a regular feature in my childhood home, but for my husband, it was an entirely new discovery. He had never heard of this soft, delicate coastal fish until I introduced it to him two years ago—Now? He absolutely loves it! What started as a curious taste test has turned into one of his most requested dishes at home. With a Kerala-style twist, this crispy fry brings together our two worlds on one delicious plate.

Bombil Fry (Bombay Duck Fry)

Prep Time: 20 mins

Cook Time: 10 mins

Serves: 3

Ingredients:

8 fresh Bombil (Bombay Duck), cleaned and slit open

Salt, to taste

½ tsp turmeric powder

1 tsp - Red chili powder

1 tsp - Ginger-garlic paste

1 or 2 - Green chillies 

1 tsp - Lemon juice

4 to 5 - Pearl onions

1 tsp - Pepper powder 

1/2 tsp - Coriander Powder

1tsp corn flour or maida

For frying:-

½ cup  Mix of rice flour semolina/rava for extra crunch

Oil, for shallow frying

Optional:

½ tsp garam masala

Fresh coriander for garnish

Instructions:

1. Prep the Bombil:

Gently clean and slit the bombil open.

Place the fish flat on a plate and keep a medium weight on top for 10–15 minutes to drain excess water. This step ensures a crispier fry.

2. Marination:

Grind all the ingredients salt, turmeric, chili powder, coriander powder, pepper powder,ginger-garlic paste, peal onions, green chilli and lemon juice with 1 or 2 tsp water (so that the mixture won't be too dry) in a mixer or grinder and paste it all over bombil one by one.

Let it marinate in fridge for 15–20 minutes.

3. Coating & Frying:

Lightly coat each piece in the mixture of rice flour & semolina/rava.

Heat oil in a flat pan over medium heat.

Shallow fry the bombil till golden and crisp on both sides, around 3–4 minutes per side.

4. Serve:

Drain on a paper towel.

Serve it as a side dish with rice and curry.

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