How to make Green Masala Bombil Fry - SK Khazana -

Bombay ducks marinated in green masala, rolled in semolina mixture and deep fried

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bombay ducks (bombil), Fresh coriander paste

Cuisine : Maharashtrian

Course : Main Course Seafood

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Green Masala Bombil Fry - SK Khazana

Green Masala Bombil Fry - SK Khazana Recipe Card

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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 : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Green Masala Bombil Fry - SK Khazana Recipe

  • Bombay ducks (bombil) 8

  • Fresh coriander paste 3 tablespoons

  • Fresh mint paste 2 tablespoons

  • Ginger-garlic paste 1 1/2 tablespoons

  • Green chilli paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Coriander powder 2 teaspoons

  • Cumin powder 1 teaspoon

  • Salt to taste

  • Chaat masala 1 teaspoon

  • Lemon juice 1 tablespoon

  • Semolina 1 cup

  • Rice flour 3/4Fresh c cup

  • Fresh coriander leaves chopped 1 tablespoon

  • Oil to shallow fry

  • Thin onion rings to garnish

  • Lemon wedges to garnish

  • Cherry tomatoes to garnish

  • Fresh mint sprig to garnish

Method

Step 1

To prepare the fish marinade take fresh coriander paste in a bowl, add mint paste, ginger- garlic paste and green chilli paste and mix well. Add turmeric powder, garam masala powder, coriander powder, cumin powder, salt, chaat masala and lemon juice. Mix everything well.

Step 2

Add Bombay duck to the marinade, coat them well and set aside in the refrigerator to marinate for 30 minutes.

Step 3

Take semolina in a separate plate, add rice flour, salt and coriander leaves and mix well.

Step 4

Coat the marinated Bombay duck well with the semolina mix and keep on a separate plate.

Step 5

Heat sufficient oil in a non-stick pan. Gently slide in the Bombay ducks, one at a time, till golden brown. Drain on absorbent paper.

Step 6

Transfer onto a serving plate and garnish with thin onion rings, lemon wedges, cherry tomatoes and mint leaves. Serve hot.

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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 www.sanjeevkapoor.com 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.