Bombil Fry Recipe | Why is it Called Bombay Duck? | Chef Vicky Ratnani

In this video, I’m not just showing you how to make the perfect Bombil Fry – crisp on the outside, juicy on the inside – but also uncovering the fascinating story behind its unusual name.

📖 The Legend of Bombay Duck (Bombay Daak)
The name isn’t about the bird at all! It goes back to the days of the British Raj, when dried bombil was transported by trains carrying the city’s mail – or daak. The smell was so strong that Britishers jokingly called it the Bombay Daak (Bombay Mail). Over time, the word transformed into Bombay Duck.

Ingredients:
Bombay duck (Bombil)

Marinade:
1 tsp | Turmeric powder (Haldi)
1 tsp | Red chilli powder
Salt (as per taste)
1 tsp | Ginger garlic paste
1 tsp | Green chilli paste
Juice of 1 lemon

Coating:
1/2 cup | Rice flour
1/2 cup | Semolina (Rava)

Method:
Step 1:
Make a clean slit across the fish to open it out till it's nice and flat.

Step 2:
Place the fish on a clean cloth and cover with another one. Now, place a heavy pan over the fish so that it's pressed down firmly. Let it sit like this for an hour.

Step 3:
Combine the turmeric powder, red chilli powder, salt, ginger garlic paste, green chilli paste, and lemon juice, and mix well to form a smooth paste.

Step 4:
In a separate dish, mix the rice flour and semolina.

Step 5:
Smear the marinade onto the fish and coat it well.

Step 6:
Dunk the coated fish into the flour-semolina mixture so that it forms a nice crust.

Step 7:
Deep fry in hot oil for about 45 seconds till it becomes golden brown and crispy.
(Check out the video for some special tips on deep frying.)

📌 Pro tip: Serve your Bombil Fry with a squeeze of lime, sliced onions, and a spicy chutney for the ultimate coastal experience.

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