Bombil fry
Bombil Fry
Bombil Fry (pronunciation: /bɒmbɪl fraɪ/), also known as Bombay Duck, is a popular dish in the coastal regions of Maharashtra, India. The dish is prepared using the Bombil fish, which is also known as the Bombay Duck.
Etymology
The term "Bombil Fry" is derived from the Marathi word "Bombil" which refers to the fish used in the dish, and "Fry" which is an English term referring to the cooking method used. The term "Bombay Duck" is believed to have originated during the British colonial rule in India, where the term "duck" was used to refer to the Bombil fish due to its peculiar smell.
Preparation
The Bombil fish is first cleaned and marinated with a mixture of spices such as turmeric, red chili powder, and salt. It is then coated with a batter made of rice flour and semolina, and deep-fried until it turns golden brown. The dish is usually served with a side of chutney or pickle, and is a popular accompaniment with rice or bread.
Related Terms
- Bombil: A species of lizardfish that is commonly used in the preparation of Bombil Fry.
- Maharashtra: A state in the western peninsular region of India where Bombil Fry is a popular dish.
- Spices: Aromatic or pungent vegetable substances used to flavor food.
- Chutney: A spicy condiment made of fruits or vegetables with vinegar, spices, and sugar.
- Pickle: A small cucumber preserved in vinegar, brine, or a similar solution.
External links
- Medical encyclopedia article on Bombil fry
- Wikipedia's article - Bombil fry
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