Tips For Prepare Appetizing Bombay Duck Fish Fritters

Delicious, fresh and tasty.

Bombay Duck Fish Fritters. Today I'll be showing you how to make crispy Restaurant Style Lote Fry or Bombay Duck Fritters, which can be served as starters. Harpadon nehereus, called the Bombay duck, bummalo, bombil, and boomla is a species of lizardfish. The origin of the term "Bombay duck" is uncertain.

Bombay Duck Fish Fritters Fiendishly ugly, it is gelatinous and pink-skinned with a gaping maw. Some Maharashtrian communities fry it into a bhaji (fritter) while others stir fresh greens into the dried version or cook it with an onion tamarind masala. Bombay Duck - welcome to our world of fabulous gifts and accessories. You can Cook Bombay Duck Fish Fritters using 8 ingredients and 6 steps. Here is how you cook that.

Ingredients of Bombay Duck Fish Fritters

  1. Lets Go Prepare 500 gms of Bombay Duck.
  2. Lets Go Prepare 5 tbsp of Gram flour.
  3. Lets Go Prepare 1/2 tsp of Turmeric powder.
  4. Lets Go Prepare 1 tbsp of Red chilli powder.
  5. It's 2 tbsp of Gram masala.
  6. What You needis 1 tbsp of Cumin powder.
  7. What You needis to taste of Salt.
  8. Lets Go Prepare of as required Oil for frying.

Find bombay duck fish stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Bombay duck, or bombil as it is called locally, is one of Mumbai's polarising culinary experiences. This charmingly misnamed delicacy is actually a fish End result: smaller fish such as sardines, mackerel and tuna are increasing, because they can survive warmer seas.

Bombay Duck Fish Fritters step by step

  1. In a large bowl. Take 5 tbsp gram flour, turmeric powder, red chilli powder, cumin powder, garam masala and salt. Mix it well. Add water as needed. Again mix it well. Make a thick batter just like dosa batter..
  2. Dip the Bombay duck fish in besan mixture. Mix it properly..
  3. Repeat the same procedure and Keep aside..
  4. Heat oil in Kadhai. When the oil is hot. Dip fry the fish. One by one. Don't over crowd it. Bombay duck fish is delicate. So you have to fry one by one. Other wise it will break..
  5. Fry the fish till it become golden brown in colour. Once it is done Transfer to a tissue paper and drain the excess oil..
  6. Once it is done. Transfer to a beautiful serving plate. Now it is ready to serve.

But the Bombay duck, and other. The Bombay Duck fish is despite the name, is not a duck, but a lizardfish. It is also known by many other different names such as Bummalo, Bamaloh, Loytta, Bombil etc. Today, it is a very popular food fish, especially in the places where it is available. A wide variety of fish bombay duck options are available to you, such as part, drying process, and variety.