Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bombay duck fish fritters. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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.
Bombay Duck Fish Fritters is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Bombay Duck Fish Fritters is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have bombay duck fish fritters using 11 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Bombay Duck Fish Fritters:
- Prepare 500 gm Bombay Duck fish
- Make ready 2 tbsp ginger garlic paste
- Get 1 tsp green chilli paste
- Get 5-6 tsp besan/gram flour
- Prepare 1/2 tsp baking soda
- Prepare to taste Salt
- Take 1 tsp termeric powder
- Make ready 1 tsp red chilli powder
- Take 1 tsp cumin powder
- Make ready 1 tsp Coriander powder
- Prepare 500 gm oil for deep fry
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Steps to make Bombay Duck Fish Fritters:
- Take a large mixing bowl add the fish,ginger garlick paste,green chilli paste,salt,termeric powder,chilli powder,cumin powder & Coriander powder and mix it well & keep it into the refrigerater.
- Take a another mixing bowl add besan,baking soda,salt,red chilli powder & water as needed and make smooth batter.
- Heat oil in a pan add the marinated fish dip in the batter and deep fry.
- Garnished with onion ring and tomato slices.
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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