Indian cuisine · Fish & Seafood

Bombil Fry

Bombay duck fillets in a chili-turmeric marinade, pan-fried golden brown in a coarse semolina crust.

Ingredients · for 4 servings

• 600 g firm white fish fillet
• 2 tsp Kashmiri chili powder
• 1 tsp turmeric
• 1 tbsp ginger-garlic paste
• 2 tbsp lemon juice
• 150 g semolina
• 3 tbsp rice flour
• 1 tsp salt
• 200 ml oil
• 1 lemon
• 1/2 bunch coriander

Instructions

1. Wash the fish fillets, pat them very thoroughly dry and cut into strips about 10 cm long – Bombay duck holds a lot of water, so only dry fillets turn crisp.
2. Stir Kashmiri chili powder, turmeric, ginger-garlic paste, lemon juice and salt into a thick paste and rub it all over the fish strips; let sit covered for 20 min.
3. Mix semolina and rice flour on a flat plate – the rice flour keeps the crust crisp even as it cools.
4. Press each strip firmly into the semolina mixture so a solid coating forms, then gently tap off the excess.
5. Heat the oil in a wide pan to about 1 cm deep until a grain of semolina sizzles instantly, then fry the strips in batches for 3–4 min. per side until the crust is deep golden brown.
6. Drain on kitchen paper, sprinkle with chopped coriander and serve immediately with lemon wedges.