Maharashtra's Bombil Fry Is An Absolute Delight
Image Credit: bombil fry/ pinterest.com

Oh, Maharashtra cuisine! Where do I even begin? It's a feast for the senses that's sure to satisfy any foodie's cravings. First of all, let's talk about the variety of flavours. You've got spicy, sweet, tangy, and everything in between. One minute you're savouring the fiery taste of a vada pav, and the next you're indulging in the heavenly sweetness of a puran poli.

But it's not just about the flavors, it's also about the textures. From crispy bhakris to fluffy idlis, Maharashtra cuisine has got it all. And let's not forget about the endless combinations of ingredients - from seafood to vegetables to lentils - that make every dish a unique and exciting experience. And don't even get me started on the street food scene! You can find everything from the famous vada pav to the deliciously sweet shrikhand puri on the bustling streets of Mumbai. It's a food lover's paradise. But it's not just about the food itself. Maharashtra cuisine is steeped in tradition and culture. Every dish has a story behind it, and each bite is a journey through the history and customs of this vibrant region.

Bombil Fry, also known as Bombay Duck Fry, is a popular seafood dish that originated in the coastal region of Maharashtra, India. The dish is made with the Bombil fish, a type of fish found in the Arabian Sea and the Bay of Bengal. The fish is considered to be a delicacy in Maharashtra and is a staple in the local cuisine. The origin of Bombil Fry can be traced back to the 1800s, when the British colonizers of India introduced the Bombil fish to the locals in Mumbai. The locals quickly adopted the fish into their cuisine and started experimenting with different cooking techniques. The result was the Bombil Fry, a dish that became popular among the locals and visitors alike. The Bombil Fry is a simple dish that is easy to prepare. The fish is first marinated in a mixture of spices, including turmeric, red chilli powder, salt, and lemon juice. It is then coated in a batter made from chickpea flour and deep-fried until crispy and golden brown. The dish is typically served with a side of sliced onions and lemon wedges. The flavour of bombil fry is a perfect blend of tangy, spicy, and savoury. The spices used in the marinade, such as red chilli powder, turmeric, cumin, coriander, and garlic, give the fish a bold and aromatic flavour. The addition of lemon juice adds a tangy kick that complements the spicy flavours perfectly.

The texture of bombil fry is also noteworthy. The fish is crispy on the outside and tender on the inside, creating a satisfying contrast of textures. It's typically served with a side of green chutney, which provides a refreshing balance to the rich and spicy flavours of the dish.

bombil fry/ pinterest.com

Despite its simplicity, the Bombil Fry has become an iconic dish in Maharashtra and is served in most seafood restaurants in the region. The dish is especially popular in Mumbai, where it is considered a must-try for visitors to the city. In recent years, there has been a growing concern over the decline of the Bombil fish population due to overfishing and pollution in the Arabian Sea. To address this issue, local authorities and conservation groups have been working to promote sustainable fishing practices and to raise awareness about the importance of preserving the marine ecosystem. In conclusion, Bombil Fry is a delicious and iconic seafood dish that has a rich history in the coastal region of Maharashtra. Its popularity is a testament to the ingenuity and creativity of the local people, who have been able to transform a simple fish into a culinary masterpiece. However, it is important to remember that the sustainability of the Bombil fish population is crucial for the continued enjoyment of this beloved dish.

Ingredients

  • 4-6 Bombil fillets
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp ginger-garlic paste
  • 2 tbsp lemon juice
  • Salt to taste
  • Oil for shallow frying

Method

  • Clean and wash the bombil fillets and pat them dry with a paper towel.
  • In a mixing bowl, combine turmeric powder, red chili powder, coriander powder, cumin powder, ginger-garlic paste, lemon juice, and salt to taste.
  • Mix the spices well to form a marinade.
  • Apply the marinade on the bombil fillets and keep them aside for at least 15-20 minutes.
  • Heat oil in a shallow frying pan.
  • Once the oil is hot, place the bombil fillets in the pan and fry them on medium heat for 2-3 minutes on each side or until they turn crispy and golden brown.
  • Remove the bombil fillets from the pan and place them on a paper towel to remove excess oil.
  • Serve the bombil fry hot with green chutney or lemon wedges.