A delicacy on the Konkan and Karavalli coast Bombay duck or lizard fish is eaten in different sizes in a variety of ways. This crispy fried Kane is a classic example of how vegetables and seafood are fried along the western coast of India
Bombay Duck/Bombil – 1 kg (cleaned, central bone remove and. butterflied)
Chilli powder – 2 tsp
Turmeric – 1/2 tsp
Tamarind paste – 1 teaspoon
Asafoetida – 1/4 tsp powdered
Salt to taste
Other ingredients –
Semolina (Rava) – 2 cups
Rice flour – 2 tbsp
Vegetable Oil to shallow fry
Wash and wipe the fish. Dust with a teaspoon of salt and toss to spread the salt about as evenly as possible in a cool part of the kitchen. Place the fish one next to the other on a flat surface and weigh down with heavy plates or containers to help squeeze out excess water. Let the fish sit under these weights for an hour.
Stir together red chili powder, turmeric, salt, asafoetida with the tamarind concentrate. Wipe the fish dry again.
Rub the fish with this paste and let rest open in the fridge for 2-3 hours. in a sieve with a bowl underneath for any additional water that is leacehed out of this fish. Before you fry it let it reach room temperature.
Heat a frying pan with 1 inch of vegetable oil on high heat.
Place 2 cups of semolina and stir in the rice flour on a flat surface or a large plate and coat all the fish pieces evenly in semolina. Dredge them and press them down into the semolina so they are evenly encrusted on all sides.
Lower flame to medium. Lay 3-4 pieces of the fish in the hot oil. Do not over crowd the pan.
Fry till the fish until deep golden brown on all sides. Strain with a slotted spoon into a sieve placed over a bowl to allow any extra oil to drain off.
Fry all the remaining pieces of fish in the same way.
Serve hot straight from the pan with line wedges. Curd rice or lentils and rice is a favoured meal with this fried fish.