Bombay Duck Fry

Bombay Duck or Bombil as they call on shores of Mumbai is enjoyed along the coastline of Maharashtra and some parts of Lakshadweep Islands.

The Bombay Duck is marinated with chili sauce, vinegar and traditional Indian Masalas and is fried on a shallow till they become crunchy.

Bombay Duck Fry



4 Bombil (Bombay Duck)

1/2 Cup Gram Flour (Besan)

1/2 Cup Semolina (Rava)

Turmeric Powder (Haldi)

Red Chilli Powder (Lal Mirch Powder)

Coriander- Cumin Seed Powder (Dhana Jeera Powder)

Red Chilli Sauce

Vinegar or Lemon Juice




1. Apply Salt and 1/4 teaspoon haldi (turmeric powder) to the bombil (bombay duck).

2. In a newspaper keep the bombil, cover with another paper and keep a heavy object over it such that the water drains away from the bombil.

3. Keep it for minimum 1/2 hour.

4. Now create a mixture of 1 tablespoon vinegar or lemon juice, 1/2 teaspoon red chilli powder (lal mirch), 1/2 teaspoon dhana-jeera powder, 1/2 teaspoon red chilli sauce and salt.

5. Apply this mixture on bombil.

6. Take 1/2 cup of besan (gram flour) and rava (semolina). Add salt to it and cover the bombil with this flour mixture.

7. In a pan take some oil and fry these bombil from both sides.

8. Bombay Duck Fry is ready to enjoy.

Watch the recipe in action below:

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