Crispy Bombay duck (Bombil Fish)

Name: Crispy Bombay duck (Bombil Fish)
Total time: 3600 s
Yield: 4 persons
Cuisine: Pakistani
Ingredients: 1/2 kg Bombil fish (9 pcs); 1/2 cup baisan; 1 tsp Ajwain; 1 tsp red chili powder; 1/2 tsp zeera powder; 4-5 garlic cloves; 1/2 lemon; 1/2 tsp salt; Oil for frying; Water for making batter

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

One of my favorite fish. This fish is mainly belongs to Bombay and as I am Kokni so my amma used to make this and we all love this. I remember when Abbu mumma came to Malaysia at Nisha’s Birth time. We went to fish market and Abbu saw this fish in large quantity. In Pakistan, it is not easily available. So he was so happy to found this there and he bought a lot. Zeeshan didn’t know about this fish so he was making faces But Abbu gave me tips to buy this fish. That time Mumma made it and Zeeshan started liking this fish. This time, when I made it I fed to my MIL and now she also becomes a fan.😄

Sarosh Zeeshan @TheRecipeTeller

Ara Damansara, Selangor, Malaysia

Saved

Ingredients

1 hr

4 persons

1/2 kgBombil fish (9 pcs)
1/2 cupbaisan
1 tspAjwain
1 tspred chili powder
1/2 tspzeera powder
4-5garlic cloves
1/2lemon
1/2 tspsalt
Oil for frying
Water for making batter

Saved

Steps

1 hr

1

Take baisan, red chili powder, Ajwain, zeera powder, salt and garlic cloves: Blend all with little but water. Check the consistency. It shouldn’t be watery or thick.
2

Spread it on fish first. Then turn up and down and mix with batter.
3

Pour mustard oil or olive oil depend on availability for marination. Tip: this kind of fish is too soft so oil hold it and helps to not stick on pan.
4

Shallow frying method will be involved so be careful. Check with your turner, if it coming out by itself it means the one side has done. Don’t force, otherwise it will break. Take it out and place it on strainer first.
5

Serve crispy crunchy fish with daal/curry rice.