Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, bombay duck fish fritters. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Bombay Duck Fish Fritters is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Bombay Duck Fish Fritters is something that I’ve loved my entire life. They’re nice and they look fantastic.

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. Today I'll be showing you how to make crispy Restaurant Style Lote Fry or Bombay Duck Fritters, which can be served as starters.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook bombay duck fish fritters using 11 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Bombay Duck Fish Fritters:

1. Prepare 500 gm Bombay Duck fish
2. Prepare 2 tbsp ginger garlic paste
3. Make ready 1 tsp green chilli paste
4. Prepare 5-6 tsp besan/gram flour
5. Prepare 1/2 tsp baking soda
6. Prepare to taste Salt
7. Prepare 1 tsp termeric powder
8. Make ready 1 tsp red chilli powder
9. Take 1 tsp cumin powder
10. Get 1 tsp Coriander powder
11. Get 500 gm oil for deep fry

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Steps to make Bombay Duck Fish Fritters:

1. Take a large mixing bowl add the fish,ginger garlick paste,green chilli paste,salt,termeric powder,chilli powder,cumin powder & Coriander powder and mix it well & keep it into the refrigerater.
2. Take a another mixing bowl add besan,baking soda,salt,red chilli powder & water as needed and make smooth batter.
3. Heat oil in a pan add the marinated fish dip in the batter and deep fry.
4. Garnished with onion ring and tomato slices.

The Bombay duck is actually a fish native to the waters in and around Mumbai. Fiendishly ugly, it is gelatinous and pink-skinned with a gaping maw. Some Maharashtrian communities fry it into a bhaji (fritter) while others stir fresh greens into the dried version or cook it with an onion tamarind masala. The Bombay Duck fish is despite the name, is not a duck, but a lizardfish. It is also known by many other different names such as Bummalo, Bamaloh, Loytta, Bombil etc.

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