Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, bombay duck croquette. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
By using our services, you agree to our Cookie Policy and Terms of Service. Bombil Fish Fry is a very unique & delicious recipe for sea food lovers & fish lovers. Lote mach in Bengali or Bombay duck in English is said to get its name from Robert Clive.
Bombay Duck Croquette is one of the most well liked of recent trending foods in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. Bombay Duck Croquette is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook bombay duck croquette using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bombay Duck Croquette:
- Get 200 gm Bombay Duck
- Prepare 2 Tsp Turmeric Powder
- Make ready 2 Cup Gram Flour
- Get 1 Cup All purpose Flour
- Take 4 Tablespoon Salt
- Get 1 Tsp Ginger paste
- Get Rice bran Oil
Place skin side down in a frying pan over a gentle heat, cook until the fat has rendered down and the skin is crisp and golden. Bombay Duck Fish or Bombil fish is known as Lotte fish in the South East Asian country. It is a very soft body of sea fish with huge iron and iodine. Abundant harvesting of this fish in the southern coastal region of Bangladesh makes it a popular and almost readily available.
Steps to make Bombay Duck Croquette:
- Cut the fish into cubes. Sprinkle 1 tsp Turmeric powder and 1 tsp Salt. Toss everything.
- Take a bowl. Put the gram flour and all purpose flour. Add 2-3 spoon salt. Add 1 tsp turmeric powder. Add 1 tsp ginger paste.
- Add water as much needed to prepare the batter. As batter gets ready, add 2 spoon warm oil.
- Put fish pieces one by one. Coat them with the batter. Put the batter coated fish pieces in oil. Fry till the outer surface becomes golden brown in colour.
- Serve with Kolkata style onion slices.
The fish is tasty as well as meets the iron deficiency of many people. The origin of the term "Bombay duck" is uncertain. One popular etymology claims that the overpowering smell of the dried fish when transported by mail train (the Bombay Daak) led to the phrase "you smell like the Bombay Daak" in the days of the British Raj. It isn't duck, it isn't from Bombay and now it isn't over here. The European Commission has banned the importation of Bombay duck in a move likely to cause consternation at Indian.
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