Fried Bombils (Bombay Ducks with Green Masala)
Simple recipe for frying Bombay ducks using the green Goan masala (Temprado masala). This is my mom's recipe. The secret to perfect crisp fried bombils is to remove as much moisture as you can from the fish before frying them. Makes a great appetizer as they taste the best from pan to your plate!
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Ingredients
- 10 Fresh Bombils (Fresh Bombay ducks)
- 3 tbsp Tempardo Masasla (see recipe notes below for recipe)
- 1/2 tsp Salt
- Rawa (as required)
- Oil (for shallow frying)
Instructions
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1 Wash and clean the Bombils.
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2 Slit each of the bombil lengthwise.
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3 Open up each of the fish and flatten them with your hands. Place them over a plate.
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4 Take another plate and cover the fish and keep some weight over that plate. (This is done to remove all the water from the bombils).
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5 Drain the water after 15-20 minutes. I did this 2-3 times at intervals of 15-20 minutes.
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6 Apply the salt. Apply the temprado masala (see recipe notes below for recipe).
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7 Apply masala and individually flatten them using your hands.
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8 Apply rawa on both sides.
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9 Shallow fry them till nice a crisp.
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10 Enjoy them while they are hot and crispy!!!
Recipe Notes
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Xantilicious.com
| Recipe Name | : | Fried Bombils (Bombay Ducks with Green Masala) |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/fried-bombils/ |
| Passive Time | : | 1 Hour |
| Prep Time | : | 20 minutes |
| Cook Time | : | 15 minutes |
| Serving | : | 10 Pc. |
Ingredients
- 10 Fresh Bombils (Fresh Bombay ducks)
- 3 tbsp Tempardo Masasla (see recipe notes below for recipe)
- 1/2 tsp Salt
- Rawa (as required)
- Oil (for shallow frying)
Instructions
| 1 | Wash and clean the Bombils. | |
| 2 | Slit each of the bombil lengthwise. | |
| 3 | Open up each of the fish and flatten them with your hands. Place them over a plate. | |
| 4 | Take another plate and cover the fish and keep some weight over that plate. (This is done to remove all the water from the bombils). | |
| 5 | Drain the water after 15-20 minutes. I did this 2-3 times at intervals of 15-20 minutes. | |
| 6 | Apply the salt. Apply the temprado masala (see recipe notes below for recipe). | |
| 7 | Apply masala and individually flatten them using your hands. | |
| 8 | Apply rawa on both sides. | |
| 9 | Shallow fry them till nice a crisp. | |
| 10 | Enjoy them while they are hot and crispy!!! | |
Yr recipes are super well explained tks
Thanks alot for your lovely comments … That really means alot to me when people appreciate my work 🙂
Where did you find fresh bombil?
Hi Vid
Where are you based at ? In the US? If yes, i found them at Patels Indian store here in Tennessee.
Yes..usa…I’ll try patell as well …thanks
very well explained …
just made the masala… n kept the Bombil to remove excess water..for sure its gonna be yum..
Thanks a lot Xanti….
appreciate you efforts and time into putting across your love for food with other Goan food lovers
Hi Simi
You are most welcome… Do let me know how it turns out…
Hi Xanti,
how are you ? I spent a lot of time looking at all your recipes, and i enjoy reading them . I like your step by step video and pictures for the recipes, it gives me a little confidence
I am a little reluctant , cause i am a novice at cooking . if you ever come to NY let me know . I would luv to meet up with you . You have a lot of delicious recipes to try out
Many Thanks to you
Leslie D’Souza
Hi xant,
You truly are a great cook…..to perfection… i m mimpressed. You are my inspiration…..very well explained… thnkyou dear….
Sera
Hi Sera
Thanks so much for your lovely words and comments as always 🙂 Happy cooking and do continue sharing your feedback 🙂
Hi Xanti,
I love your recipes. I was wondering if i cant find the fresh bombils in my area, what other fish can i substitute it with. I’m from Buffalo, NY.
Hi Glo
This recipe is specifically for fresh bombils only. Try at Indian stores if they have frozen fresh bombils….I got them once at an Indian store in nashville, Tennessee.
Hi Xanti, I just ground the masala n it tastes divine. Couldn’t wait to tell you this. I’ve kept the bombils to drain. I’m sure they’ll be xantillicious😍
I had only one question. Which vinegar is best for this masala and can use lime juice I stead of vinegar?
Thank you for Sharing this recipe with the world.
Hi Inez
Use Goan vinegar or any white vinegar available to you … or if you wish to just use water to grind the masala and apply lime to the fish before applying masala .
Hi Xanti,
Have tried 8-10 recipes of yours. They are well explained and turn out awesome every time. Easy to cook for guys too. Thanks for the recipes and keep up the good work. Cheers.
Hi Chinmay
Thanks for trying out my recipes … it’s great to hear and I feel proud to know that guys are actually cooking authentic Goan food 😊 thanks a lot for your feedback 🙏
Hi..if i add salt after pressing out water, does it not cause more water to come out ?
Cant salt be added right in the beginning and then put under weight ?