How to make Bombil Fry -

Have guests coming over soon? Serve them a delicious side dish or appetizer by putting that fresh bombay duck to good use and frying it up! Crispy Bombil Fry is easy to make and a heaven for seafood lovers

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay duck (bombil) (बॉम्बे डक (बॉम्बिल)), Turmeric powder (हल्दी का पावडर)

Cuisine : Maharashtrian

Course : Snacks and Starters

For more recipes related to Bombil Fry checkout Bombil Fry, Bombil Fry. You can also find more Snacks and Starters recipes like Tandoori Prawns Chicken Souvlaki Chawal ke Cutlets Kabuli Chaat

Bombil Fry

Bombil Fry Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bombil Fry Recipe

  • Bombay duck (bombil) 4

  • Turmeric powder 1 teaspoon

  • Red chilli powder 2 teaspoons

  • Garlic paste 1 1/2 tablespoons

  • Lemon juice 2 tablespoons

  • Salt to taste

  • Semolina 1/2 cup

  • Cornflour slurry 1 cup

  • Oil to deep fry

  • Fresh coriander leaves chopped for garnish

  • Green chutney to serve


Step 1

Clean the fish properly and slit open from one end. Pat them dry with absorbent paper.

Step 2

Transfer the fish into a bowl, add turmeric powder, 1 teaspoon chilli powder, garlic paste and lemon juice and rub in well. Add salt and mix again. Set aside to marinate for 15-20 minutes.

Step 3

Take semolina in a plate, add 1 teaspoon red chilli powder and salt and mix well.

Step 4

Take cornflour slurry in a bowl, dip each marinated fish in it, roll in the semolina mixture till well coated and keep them on a plate.

Step 5

Heat sufficient oil in kadai. Slide in each fish carefully and deep-fry till light golden. Drain on absorbent paper.

Step 6

Keep them on a serving plate, garnish with coriander leaves and serve warm with green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.