Agri Style Bombil Fry is a traditional preparation of Bombay Duck, a popular fish in coastal Maharashtra. This recipe involves marinating the fish with kokam agal and spices, coating it with rice flour and semolina, and frying it to perfection. Serve it hot with dal and rice for a comforting meal.
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Remove the fins and tail of Bombil. Clean and remove unwanted parts, then pat dry using a clean damp cloth.
Marinate the Bombil pieces with kokam agal and salt. Set aside.
Prepare a marination mixture using ginger garlic paste, turmeric powder, red chilli powder, agri masala, and asafoetida.
Apply the marination generously to the Bombil pieces.
Mix rice flour, semolina, and a pinch of salt together.
Coat the marinated Bombil pieces with the flour mixture and keep aside.
Heat sufficient oil on a tawa.
Fry both sides of the Bombil until golden and crispy.
Serve hot with dal and rice.
Ensure the Bombil is thoroughly cleaned and dried before marinating to avoid excess moisture during frying.
Use fresh kokam agal for authentic flavor.
Fry the Bombil on medium heat to ensure even cooking and prevent burning.
What is kokam agal?
Kokam agal is sour mangosteen juice, commonly used in coastal Indian cuisine for its tangy flavor.
Can I use another fish instead of Bombil?
Bombil is unique in texture and flavor, but you can try this recipe with other soft-textured fish like pomfret or mackerel.
What is agri masala?
Agri masala is a traditional spice blend used in Agri cuisine, known for its bold and aromatic flavors.
Can I bake the Bombil instead of frying?
While frying gives the authentic crispy texture, you can bake the Bombil at 375°F (190°C) until golden as a healthier alternative.
How do I serve Agri Style Bombil Fry?
Serve it hot with steamed rice and dal for a complete meal.
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