Bombay Duck
Bombay Duck, or 'Lote Mach', is a delicate, 'melt-in-the-mouth' fish prized for its unique, jelly-like texture when fresh and its pungent, savoury crunch when dried. Despite the name, it is a small, slender fish native to the Arabian Sea, typically deep-fried in a spiced gram flour batter to create a 'golden' outer shell that contrasts with the soft interior. It is a legendary coastal delicacy, offering a distinctively salty, oceanic flavour that makes it a standout appetiser in Mumbai's seafood scene.
Cuisines
Cooking Instructions
Cooking: 8 minutes
Notes:
Semolina (rava) combined with rice flour creates an ultra-crunchy crust that holds up well during shallow frying.
Fry the fish immediately after coating to prevent the semolina coating from absorbing moisture and becoming damp.
Avoid overcrowding the pan while frying to ensure the oil temperature remains high and the fish stays crispy.
Clean and Debone Fish
Cut off the fins, tail, head, and stomach from the Bombay ducks, scraping away any scales and washing thoroughly. Slice each fish open along the central backbone, carefully cut out and discard the main bone, and pat the fillets dry with paper towels.
Drain Moisture
Place the deboned fillets on a strainer, rub with ½ teaspoon of salt and ½ teaspoon of turmeric, and place a plate with a heavy weight on top. Leave for 15 minutes to allow excess water to drain out completely.
Marinate Fish
In a small bowl, combine the red chilli powder, ¼ teaspoon of turmeric, ¼ teaspoon of salt, lime juice, and ginger and garlic paste. Coat both sides of the drained fish fillets evenly with the marinade and set aside for 10 minutes.
Coat with Semolina
On a wide plate, mix the semolina and rice flour together until evenly blended. Dredge each marinated fillet individually in the semolina mixture, pressing gently to coat both sides completely.
Shallow-Fry and Serve
Heat 3 tablespoons of vegetable oil in a wide, heavy-bottomed pan over medium-low heat. Add the coated fillets without overcrowding and shallow-fry for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels and serve hot with rice and dal or as an appetiser.
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Ingredients
| Bombay Duck | 500g |
| Salt | ½ tsp |
| Turmeric | ½ tsp |
| Red Chilli Powder | 1½ tsp |
| Turmeric | ¼ tsp |
| Salt | ¼ tsp |
| Lime Juice | 1 tbsp |
| Ginger and Garlic Paste | 1 tbsp |
| Semolina | 90g |
| Rice Flour | 2 tbsp |
| Vegetable Oil | 3 tbsp |
