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!
  • Passive
    1 Hour
  • Prep
    20 minutes
  • Cook
    15 minutes
  • Servings
    10 Pc.


  • 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)


  • 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!!!

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