- Bombay duck (bombil) 8-12 medium
- Garlic cloves 7-8
- Ginger 1 inch
- Green chillies 2
- Salt to taste
- Turmeric powder ½ teaspoon
- Red chilli powder 3 teaspoons
- Lemon juice 1 tablespoon
- Rice flour 1 teaspoon + 1 cup
- Oil for shallow frying
- Semolina (rawa/suji) 3 tablespoons
Slit fish horizontally without cutting through. Pat dry and place them in a bowl.
Step 2
Grind together garlic, roughly chopped ginger and green chillies with water as required into a smooth paste.
Step 3
Add salt, turmeric powder, red chilli powder, ground paste and lemon juice to the fish and mix well. Add 1 teaspoon rice flour and mix well. Set aside to marinate for 15-20 minutes.
Step 4
Heat some oil in a non-stick pan.
Step 5
Combine 1 cup rice flour and semolina in a bowl and mix well.
Step 6
Dust the marinated fish with the flour mixture and place in the pan. Shallow-fry in hot oil till golden and crisp from both sides. Drain on absorbent paper.
Step 7
Serve hot with lemon wedge, onion and capsicum juliennes.
