This bombil Rava fry reminds me of the Goa visit, which I took during 2018 for my Son’s admission. Even before that, I had tried this in Mumbai, but don’t remember it now. Few days back, my son was thinking of his hostel life and the way they enjoy the weekends in Goa( they are all stuck at home due to pandemic and they are really missing their hostel days). He was also referring to this dish and asked me to recreate the same, if I can. So tried some google, some you tube session and this is the result.
Ingredients for Bombil Rava Fry
- Bombil or Bombay Duck or Loittya fish – 6
- Ginger paste – 1 tbsp
- Garlic paste – 2 tbsp
- Red chili powder
- Lemon juice
- Suji or Rava – 1 cup
- Rice flour – 1/2 cup
- All purpose flour or Moida – 1/2 cup
- Garam masala powder -1 tsp
- Kashmiri chili powder – 1 tbsp
- Oil for frying
How to make Bombil Rava Fry
After cleaning the fish, marinate it with lemon juice, ginger garlic paste, salt, turmeric and red chili powder for 8 hours.
I kept it in the fridge over night.
Using a knife, slice the fish lengthwise, along its spine, so that it is not separated , rather it should take a butterfly shape.
Keep it on one clean kitchen towel, cover with another towel and then keep a heavy weight onto it. This step is required to extract as much water as possible from the fish.
Take the rava, riceflour and moida in a bowl, Add garam masala powder and kashmiri chili powder to it MIx well. It should be a dry rub, no need to add any liquid.
Remove the fish pieces from the towel and put them on a plate.
Coat it well with the dry rub. Do it from all sides.
This is how it will look like once it has been coated well.
Heat a frying pan and pour white oil. You have to shallow fry the fish here, so put 1 or 2 tbsp of oil.
Flip on the other side once the side is browned well. Fry them in batches.
Serve hot with salad and sauce.