Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, fish fritters/bombay duck fish pakora. One of my favorites. For mine, I am going to make it a bit tasty. This will be really 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. In coastal area, Bombay duck machli is very popular sea fish.
Fish Fritters/Bombay Duck Fish Pakora is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. Fish Fritters/Bombay Duck Fish Pakora is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have fish fritters/bombay duck fish pakora using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Fish Fritters/Bombay Duck Fish Pakora:
- Prepare 500 gm Bombay Duck fish
- Take 1/4 cup onion chopped
- Get 1 tsp green chopped green chilli
- Make ready 2 tsp besan/gram flour
- Prepare 1/2 tsp baking soda
- Prepare to taste Salt
- Prepare 1 tsp red chilli powder
- Take 500 gm oil for deep fry
Amritsari fish is an absolute favorite fish recipe from the city of 'Amritsar' in Punjab which comes in the Northern part of India. Process to Make the Amritsari Fish Pakora: For this particular dish, we use freshwater fish known as. Crispy Fish Pakoras are ready to eat! Serve hot with spicy green chutney!
Steps to make Fish Fritters/Bombay Duck Fish Pakora:
- Boiled the fish and set aside.
- Take a large mixing bowl add the fish,chooped oinion,green chilli,salt,baking soda,besan,& chilli powder and mix it well.
- Heat oil in a pan add the marinated fish in pakora size and deep fry.
- Garnished with onion ring and ketchup.
Serve your fish pakoras with lemon wedges and mint-coriander chutney. They are a terrific appetizer for your next party, but you won't need that kind of excuse to When the oil is hot enough, drop in a few pieces of battered fish and fry. Do not overcrowd the pan, as the pakoras will stick to each other. Bombay duck, or bombil as it is called locally, is one of Mumbai's polarising culinary experiences. This charmingly misnamed delicacy is actually a fish Now the fish is rapidly disappearing from the city's coastal waters, driven away by a lethal combination of overfishing and climate change, says a study.
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