Bombil Rava Fry Recipe – How To Make Bombil Fry

Bombil fry is one of the famous and delicious dishes in Maharastra, India which is mostly eaten by kokan side people. The kokan side people means the people who live in the districts which are near or closer to the ocean. Like ratanagiri, goa, mumbai and all.

But because of its delicious taste and protein-rich goodness, this dish is eaten in so many other districts also.

The name Bombil Fry comes from the Bombay district. It means the dish which is the fish of Bombay, it’s fry. Mumbaikars love this dish so much so you can see the Bombil fry in almost every hotel of Mumbai.

The variety of the fish used to cook is known as Bombay Duck means Bombil Fishes. Which are mostly used to cook Bombil fish fry.

It’s a very easy and very tasty recipe for fish dishes. You can make the Bombil fry in less than 1 hour and 30 minutes.

if you like the recipe please share it with your friends and family members which will motivate us. And comment us if you have any doubt.


  • 750 grams fresh Bombay Duck – Bombil (5 large sized)
  • 1 teaspoon turmeric powder
  • 1 tablespoon lemon juice
  • 8 cloves of garlic
  • 3 to 4 green chillies
  • 1-inch ginger root
  • oil for cooking
  • 150-gram semolina (known as Bombay Rava)
  • 75-gram rice flour (Which can be replaced with wheat or sorghum flour)
  • 4 tablespoons Malvani Masala (Or 1 tablespoon Garam Masala and 3 tablespoons Kashmiri Red Chilli Powder)
  • Salt as per taste

Instructions :

  1. Firstly we should wash the fishes which we going to used to make Bombil fry. So take sharp knife and a chopping board with paper. Spread one paper on chopping board so the board will remain clean. Take knife and chop the following parts of fishes. Chop off the tail, head and fins of the fish. To chop it properly check whether the knife is sharp as enough or not. Now cut below the head of the fish in a diagonal way and pull the offal out. Now completely Chop off the fins of fish now.
  2. Now we have to remove the shells of the fish. So take the sharp knife again and with its blunt edge scrape off shells by turning the knife along its body from tail to head. Now properly cut along its stomach with the help of a knife and open the fish. Now turn the knife along this line which is running through its stomach. Remove all the offal completely from the part. Now keep going deeper inside the fish so we can open the larger area of the fish. Take center bone of the fish as one reference point for along cutting. Now flip the fish and check whether it’s looking completely flat or not. If not then go deeper a little more. Remember don’t cut it, don’t make 2 parts of the fish. So do it carefully. Now we will wash the fish with normal clean water. Normally the vendors also don’t know this method of cutting the fish so if you have doubts in understanding the recipe comment us.
  3. Now next step is washing the fish with clean water and pat dry with kitchen napkin. When the cleaning process done, Make marination. In marination marinate the fish with turmeric powder, salt and lemon juice. Apply the marination for 10 to 15 minutes. The turmeric powder will perform the antibacterial role.
  4. Next step after marination of Bombay Duck Bombil of 10 to 15 minutes is very important. So read carefully, the fish have very much moisture content in it. We have to remove this moisture content from the fish. Take one chopping board cover it with kitchen napkin or any other cloth. Now arrange the marinated fish on this cloth or napkin. Now take another napkin or cloth and cover it on fish. Now take another chopping board or any flat surface and keep it on the napkin or cloth for 35 minutes. This helps to remove moisture content from the fish.
  5. Now we are shifting to the next marination process. In this marination take green chillies and garlic together and grind it well. Add 1 or 2 teaspoon water to make its paste.
  6. Now let’s keep it aside and check the condition of the fish. Remove the chopping board and napkin and check the fish moisture condition.
  7. Now take one bing plate and take one one piece of fish and apply the green paste on it and keep it in fridge for 10 minutes. Remember don’t keep it in the deep fridger.
  8. Now lets make the dry batter for frying the Bombil fish. Take one large bowl and put semolina, Malvani Masala and Rice flour in it and mix it well. If you don’t have the malvani masala you can add 1 tablespoon Garam masala powder and 3 tablespoon Kashmiri Red Chilli Powder in it. And add salt as per your taste, mix it well.
  9. In this recipe we are going to used semolina means rava because the recipe is of Bombil rava fry. If you don’t want rava in your recipe then you can skip it. You can store the batter for 2 to 3 days in fridge for frying the fish.
  10. Take one pan and heat it on the gas, till it gets heated take out the fish and take one one part. Take large part and coat it with the batter and fry it on the pan.
  11. To fry the fish use 2 to 3 tablespoon oil on the pan. It is also important to have the perfect hotness of pan and flame of the pan to give the best taste to your Bombil fry. So when the pan get heated means the oil gets heated put the Bombil fish on it and fry it on medium flame.
  12. remember this also if your heat flame is not as much as high or it is low then the covering of the fish will stick to the pan and it will get cut. So check it carefully when frying the fish.
  13. Fry the fish for 3 minutes only after 3 minutes flip the fish and fry another side.
  14. Take out the fried fish from the pan after 3 minutes and add oil and fry all fish like this.
  15. Now your Bombil Rava Fry Fish is ready you can serve it by spreading on it lemon juice. This is the best snack which is full of richness of protein.

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