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Bombli Tawa Fry

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Bombli Tawa Fry Recipe, How To Make Bombli Tawa Fry Recipe

A delicious and lip-smacking fresh fish fry which is also known as Bombli fry or Bombay duck is very popular in Mumbai, Konkan and the western coastal areas.

Bombli Tawa Fry

Bombli Tawa fry is a lip smacking, delicious and... Read More..

About Recipe

How to make BOMBLI TAWA FRY

(25 ratings)
19 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
BOMBLI TAWA FRY
Author : Vahchef
Main Ingredient : Fishes & sea-foods
Servings : 2 persons
Published date : March 15, 2019


Ingredients used in BOMBLI TAWA FRY
• Salt - to taste.
• Coriander leaves (chopped) - 1 tablespoon.
• Red chilli powder - 1 tea spoon.
• Turmeric powder - 1/4 tea spoon.
• Garam masala powder - 1/2 tea spoon.
• Green chillies (crushed) - 1 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Fresh bombay duck fish, cut into two halves - 6-8 piece.
• Rice flour - 1 tablespoon.
• Oil - to fry.
Method:
  • Wash and clean fresh Bombay duck fish and cut them into two halves and put in a mixing bowl.
  • Add crushed green chillies, ginger garlic paste, garam masala powder, turmeric powder, red chilli powder, chopped coriander leaves, salt and about rice flour (this helps in coating the masala to the fish).
  • Mix all the ingredients well so that the fish is nicely coated with the spices. Heat oil in a hot pan or tawa and pan fry the fish pieces until crisp and golden in colour.





Cooking with images





Articles


Bombli Tawa Fry

Bombli Tawa fry is a lip smacking, delicious and popular fish fry dish prepared in most places in Mumbai, Konkan and the Western coastal areas. Made with fresh fish which is called as Bombay duck or Bombli is nicely marinated with few spices and pan fried until golden in colour and crisp. This dish is an ultimate and delightful gastronomic experience for all seafood diners.

Bombay duck is a very popular fish in the state of Maharashtra and Konkan regions especially largely prepared in Mumbai. It is also called as Bummalo or Bombil. This variety of fish is a kind of lizardfish from southern Asia particularly abundant in the Ganges Delta and Arabian Sea of western India. Bombay duck is a small fish, boned and the fresh fish is very delicate and should be gently fried or else will break into pieces. Bombli tawa fry, the fish is moist and succulent from inside and crisp outside.

It goes extremely well with hot steamed rice and dal fry. Bombay duck fish is also sun-dried and used as a condiment.  The fresh fish used in curry in tender and soft. It is also very light on spices but tastes exceptionally good. The fresh Bombil fish is gently coated with aromatic spices mostly available at most homes and then pan fried until golden in colour.

When fried to perfection, it makes an incredible snack, delicate, creamy and full of flavours. Fresh Bombay duck is very delicate and a soft fish which is susceptible to spoilage, hence most of the catch is sun dried for further use. Dried Bombay duck is generally fried and eaten with hot steamed rice and dal tadka. The raw dried Bombay duck is awfully salty with a pungent smell and crisp. It has a strong fishy flavour, very salty to taste, brittle and has a crumbly texture.

One bite of fried dried Bombay duck would give the feel of the ocean salt in your mouth, but it is an ultimate gourmet delicacy when served roasted or fried and one should get accustom to the taste to actually like the dish. The Bombay duck or bombil is native to the waters from Mumbai to Kutch in the Arabian Sea and a few numbers found in the Bay of Bengal. 

Generally the fish is often dried and salted as its meat does not have a distinctive taste of its own. Hence the dried fish has a fusty strong odour. They are usually transported in airtight containers. Fresh Bombay duck are usually fried and served as a starter in most restaurants in Mumbai, Konkan regions.

Bombay duck is available fresh in Canada in cities with large Indian populations, such as Toronto and Montreal and is generally known as bumla. Although mainly popular with Indians from Bengal, southern Gujarat, coastal Maharashtra, Goa and Karnataka, it is increasingly consumed by the other South Asian populations, Bangladeshis in particular.

Bombay duck fish is cooked in various ways in Maharashtra, Konkan, Gujarat etc making flavourful and delicious dishes like Tarapori Patio, Fish Bambole, Bombil batata baaji, Malvani Bomblachi Kalvan and many more. To prepare this crispy, succulent and yummy Bombli Tawa fry, firstly wash, clean fresh Bombay duck fish and cut them into two halves and put in a mixing bowl.

Add crushed green chillies, ginger garlic paste, garam masala powder, turmeric powder, red chilli powder, chopped coriander leaves, salt and about 1 tbsp rice flour (this helps in coating the masala to the fish). Mix all the ingredients well so that the fish is nicely coated with the spices. Heat oil in a hot pan or tawa and pan fry the fish pieces until crisp and golden in colour.

Do try it once and you will surely love the taste and ask for more. Click on the link to watch the making of this mouth-watering Bombli tawa fry:

https://www.vahrehvah.com/

Enjoy Cooking!

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Comments & Reviews

 

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Recent comments

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Blast Katz Posted on Fri Sep 14 2012

Looks great, but to bad I have no idea where to get that fish here in US.

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no2religions Posted on Fri Sep 14 2012

I with that I could be as happy as vahchef, just for 10 seconds!

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ezioisabadass Posted on Fri Sep 14 2012

Hahaha why are you so funny?!

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Sumer Tavadia Posted on Fri Sep 14 2012

it is BOMBIL

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Reema Dsouza Posted on Fri Sep 14 2012

I miss bombil ... Got to go to Mumbai

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Reema Dsouza Posted on Fri Sep 14 2012

We marinate the fish with tumeric n salt n vinegar then under weight to drain its water....then only chilli powder n rice flour n little salt...the masala sticks better and coat fish with maida n rawa ... Fish has crispy outer layer and soft flesh...

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Vibha Luvenia Paul Posted on Fri Sep 14 2012

Chef, andhra style green chili chicken pls

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Ubald Fernandez Posted on Sat Sep 15 2012

Bombil Rava fry with rice and Rasam, makes me feel im in heaven, unfortunately we don't get this fish in Kuwait. Every time i go to Mumbai i make sure to relish my favorite dish.

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Raj Karma Posted on Fri Oct 05 2012

chef you may use any other fish with similar texture(soft) and size(4-6 inches long), the fish is called bombay fish as its found near bombay coast, any sea water fish can be used, i have never tried with fresh water fish though....

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Wide Eye Creative Solutions Posted on Mon Oct 29 2012

chopped coriander is a total blunder . . .

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Z Pereira Posted on Sun May 05 2013

we do get it here in USA

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Z Pereira Posted on Sun May 05 2013

you get it in the chinese & bangaladeshi fish stores, its just that they call it by a diffrent name

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