Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, bombay duck fish fritters. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Bombay Duck Fish Fritters is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Bombay Duck Fish Fritters is something that I’ve loved my entire life. They are nice and they look fantastic.
We show you how to make Lotte Machher Bora or Bombay Duck (fish) Fritters. Music credits: Accralate - The Dark Contenent by Kevin MacLeod is licensed under. Today I'll be showing you how to make crispy Restaurant Style Lote Fry or Bombay Duck Fritters, which can be served as starters.
To get started with this recipe, we must prepare a few components. You can have bombay duck fish fritters using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Bombay Duck Fish Fritters:
- Take 500 gms Bombay Duck
- Make ready 5 tbsp Gram flour
- Get 1/2 tsp Turmeric powder
- Prepare 1 tbsp Red chilli powder
- Prepare 2 tbsp Gram masala
- Take 1 tbsp Cumin powder
- Make ready to taste Salt
- Get as required Oil for frying
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Instructions to make Bombay Duck Fish Fritters:
- 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.
- Dip the Bombay duck fish in besan mixture. Mix it properly.
- Repeat the same procedure and Keep aside.
- 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.
- Fry the fish till it become golden brown in colour. Once it is done Transfer to a tissue paper and drain the excess oil.
- Once it is done. Transfer to a beautiful serving plate. Now it is ready to serve
The Bombay duck is actually a fish native to the waters in and around Mumbai. 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. 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.
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