Sukha Bombil Fry (Dry Bombay Duck Fry) 🐟
Sukha Bombil Fry is a traditional dish made using dry Bombay duck fish. It's crispy, flavorful, and perfect to serve as a side dish with Solkadi, Dal-Chawal, or simple Kokum Saar. The process involves cleaning the fish thoroughly, frying it to a crispy texture, and seasoning it with spices for a delightful taste. This dish is a must-try for seafood lovers who enjoy authentic coastal flavors.
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Ingredients
dry bombil (dry Bombay duck)10
oil2tbsp
Kashmiri red chilli powder1tsp
turmeric powder1pinch
agri masala1tsp- salt1pinch
lemon1
chopped coriander leaves2tbsp
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Nutrition (per serving)
Calories
120.2kcal (6.01%)
Protein
0.2g (0.4%)
Carbs
1.3g (0.47%)
Sugars
0.1g (0.2%)
Healthy Fat
11.8g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
How to make Sukha Bombil Fry (Dry Bombay Duck Fry) 🐟
- Step 1
Hold the dry bombil firmly and use kitchen scissors or a sharp knife to cut off the head in one clean snip. Discard the head. Cut the remaining part of the bombil into 2 or 3 pieces as desired.
- Step 2
Rinse the bombil quickly under running water to remove salt and sand. Do not soak for long to preserve its flavor. Optionally, dip in warm water for 1 minute if the fish is very stiff.
- Step 3
Dip the bombil pieces in warm water to remove sand and salt. Remove quickly otherwise it will turn soggy.
- Step 4
Heat an iron tawa with oil on medium flame. Toss the cleaned bombil onto the tawa and fry until crispy for 2-3 minutes on low flame. Add the spices mentioned above.
- Step 5
Splash a few drops of water to prevent the masalas from burning.
- Step 6
Turn off the flame, squeeze some lemon juice over the fried bombil, and garnish with chopped coriander leaves.
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Nutrition (per serving)
Nutrition (per serving)
Calories
120.2kcal (6.01%)
Protein
0.2g (0.4%)
Carbs
1.3g (0.47%)
Sugars
0.1g (0.2%)
Healthy Fat
11.8g
Unhealthy Fat
1.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Do not soak the dry bombil for too long as it becomes too soft and loses its flavor.
If the bombil is very stiff, dipping it in warm water for a minute helps to soften it slightly.
Sprinkling water while frying prevents the spices from burning and enhances the flavor.
FAQS
Can I use fresh Bombay duck instead of dry bombil?
This recipe is specifically for dry Bombay duck as it has a unique flavor and texture. Fresh Bombay duck can be used, but the taste and texture will differ.
What is agri masala?
Agri masala is a traditional spice blend used in Maharashtrian cuisine, especially in coastal regions. It adds a unique and authentic flavor to the dish.
How do I store dry bombil?
Store dry bombil in an airtight container in a cool, dry place to maintain its freshness and prevent it from absorbing moisture.
Can I skip the coriander leaves?
Yes, coriander leaves are optional and can be skipped if you prefer. However, they add a fresh flavor and enhance the presentation of the dish.
What can I serve with Sukha Bombil Fry?
Sukha Bombil Fry pairs well with Solkadi, Dal-Chawal, simple Kokum Saar, or as a side dish with any traditional Indian meal.
Ria Pai
(@riapai009)
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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