Bombay Duck Fry Malvani

Method

1. 1

   Clean the fish: Rinse the Bombay duck fish under cold water. Bombay duck is a soft, gelatinous fish — handle it gently. If using fresh fish, the skin is very soft and does not need scaling. Pat the fish dry with a paper towel — removing moisture helps the coating stick and the fish fry crispy.

2. 2

   Make the marinade: In a small bowl combine red chilli powder, coriander powder, turmeric, ginger paste, garlic paste and the strained tamarind liquid. Add salt. Mix together into a smooth paste. The tamarind provides sourness that balances the spices and helps tenderise the fish.

3. 3

   Marinate the fish: Place the cleaned fish on a plate. Apply the spice paste all over the fish — coat the top, bottom and inside if the fish has been slit. Press the marinade gently into any cuts. Leave to marinate for 20 minutes. Do not marinate longer than 30 minutes — the tamarind acid can start to break down the very soft texture of Bombay duck.

4. 4

   Coat with rice flour: Spread 4 tbsp rice flour on a flat plate. Roll each marinated fish in the rice flour, coating all sides. Press gently so the flour sticks. Shake off any excess. The rice flour coating creates the crispy exterior when fried.

5. 5

   Heat oil for shallow frying: Pour 3 to 4 tbsp oil into a wide flat pan. Heat on medium until the oil is hot — a small piece of the rice flour coating should sizzle immediately when dropped in.

6. 6

   Fry the first side: Place the coated fish carefully in the hot oil. Do not crowd the pan — fry 3 to 4 at a time. Do not move the fish for the first 2 minutes — let it form a crust and release naturally from the pan.

7. 7

   Flip carefully: After 2 to 3 minutes when the bottom is golden and crispy, flip carefully using a thin flat spatula. Bombay duck is very delicate — slide the spatula under the full length of the fish before turning.

8. 8

   Cook the second side: Cook for 2 to 3 minutes on the second side. The fish is done when both sides are deep golden and the coating is crispy. The fish itself will be soft and flaky inside.

9. 9

   Drain on paper towels: Remove carefully with a spatula. Rest on paper towels for 1 minute.

10. 10

    Serve immediately: Arrange the fried fish on a plate. Serve immediately with lemon wedges and rice. In coastal Maharashtra it is eaten alongside plain steamed rice and solkadhi.

11. 11

    Note: Bombay duck (bumla in Marathi) is a fish found in the Arabian Sea along the Mumbai and Konkan coast. Despite its name it has nothing to do with duck — the unusual name comes from the Bombay Dak (mail) train during British India. Fresh Bombay duck has a strong smell. The Malvani masala of tamarind, red chilli and garlic with a rice flour coating is the classic way to prepare it. It is considered a great delicacy along the entire Konkan coast.