Golden, crispy and absolutely irresistible , bombil Rava Fry is a beloved coastal delicacy from Maharashtra and Goa. Fresh bombil is gently marinated with turmeric, chilli and lemon, then coated in rava and shallow fried till perfectly crunchy outside while staying soft and juicy inside. That light crisp crust with the melt-in-mouth fish makes every bite pure comfort. Serve it hot with onion slices, a squeeze of lemon, and simple dal-chawal or bhakri for a...
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Wash bombil gently and pat dry to avoid breaking.
Apply turmeric, red chilli powder, ginger-garlic paste, salt, and lemon juice to the bombil. Let it rest for 15–20 minutes for marination.
Mix rava and rice flour together. Coat the marinated fish evenly on both sides with this mixture.
Heat oil in a flat pan. Shallow fry the coated bombil on medium flame for 3–4 minutes on each side until golden and crisp.
Serve hot with onion slices and lemon wedges.
Handle bombil gently as it is very soft.
Add a pinch of Konkani masala or a little coriander powder for extra flavour.
Always fry on medium heat as high flame will burn the rava quickly.
For extra crunch, double coat the bombil in rava.
What is bombil?
Bombil, also known as Bombay Duck, is a type of fish popular in coastal regions of Maharashtra and Goa.
Can I use any other fish for this recipe?
This recipe is specifically designed for bombil due to its soft texture, but you can try it with other soft fish varieties.
How do I ensure the bombil doesn't break while cooking?
Pat the bombil dry thoroughly after washing and handle it gently during marination and frying.
Can I make this recipe gluten-free?
Yes, you can substitute the rava with gluten-free semolina or skip it entirely and use only rice flour.
What can I serve with Bombil Rava Fry?
It pairs well with rice bhakri, dal-chawal, or can be served as a side dish with onion slices and lemon wedges.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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