Fresh Bombay duck fish is a mild-flavour, meaty, odorless fish when compared to the dried variant of this fish; its a fantastic fish fry to consume as it effortlessly melds with the flavour of the marinade, this fish is coated with flour before frying – the marinade and the coat of flour makes the fish taste fantastic.
In this recipe of Bombay duck fish fry, I have marinated the fish in aagri spice masala – a rustic blend of spices from the Agri folks of Maharashtra, this masala/spice mix has a distinct lovely flavour with moderate level of pungency; the ingredients of this powdered spice mix are chilli, turmeric, black pepper, cloves, mustard seeds, poppy seeds, mace, black cardamon, green cardamon, bay leaf, star anise, stone flowers & salt.
Delicious Nutritious Indulgence → Vegetarian & Non-Vegetarian Food Recipes using the flavourful Aagri Masala/Spice Mix
In Bombay duck fish fry, the method of frying the fish i.e. regulating the heat while frying the fish, and the freshness of the fish matters significantly; the more fresher the fish, the better the fish fry.
The Recipe of Bombay Duck Fish Fries in the Fantastic Flavour of Aagri Masala:
Quantity of fish: 10 medium size fresh Bombay duck fish
Bombay duck fish are extremely easy to clean; after cleaning the fish slice the fish into halves and squeeze the fish pieces hard to remove the excess water from it.
- Marinate the fish pieces for about 10-15 minutes in 1 tbsp. full of chilli vinegar (this vinegar is not pungent in flavour, has a flavourful pungent aroma), ½ tsp. of turmeric powder and ½ tsp. of aagri masala for mild-pungent flavour, salt – according to preference of taste.
- Coat the fish pieces in an equal mix of wheat flour or rice flour, gram flour and semolina.
- Shallow-fry the Bombay duck fish pieces in adequate quantity of warm rice bran oil (this oil is less viscous thus it does not stick to food and rice bran oil is made from bran which makes it rich in vitamin E), in medium heat; place adequate quantity of fish pieces in the shallow frying pan, as soon as the fish pieces turn crispy on the surface, turn the fish pieces to fry on the next side, reduce to heat to low and fry the fish pieces until it turns crispy; it takes less than 5 minutes to fry the Bombay duck fish pieces.
Bombay duck’s geographical distribution is known from east coast of Africa, northward from Zanzibar; also Red Sea, the “Gulf” and Arabian Sea; eastward to the Western Pacific (East China Sea, widely found in the South and the Indian Ocean).
Bombay duck is available fresh in Canada in cities with large Indian populations, such as Toronto and Montreal; although mainly popular with Indians from Bengal, southern Gujarat, coastal Maharashtra, Goa, and Karnataka, it is increasingly consumed by the other South Asian populations.
(Source of Information: http://www.fao.org – The Food and Agriculture Organization of the United Nations & Wikipedia)
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